Desserts; Weight & Measure Conversion Chart - Emerson MW8119SB Owner's Manual

DESSERTS
There's always time to make dessert with a microwave oven. Fruit desserts have a remarkably fresh
flavor and texture. Microwaved cakes are higher and more tender than conventionally baked; since
cakes are usually frosted, browning is unimportant. Microwaved pie crusts are exceptionally tender and
flaky, while delicate custards and puddings are easy to prepare.
Guide for Cooking Cakes
Food Power Cooking Time Standing Special Notes
Level Time
Cake, round 100 6 - 8 1/2 min, 2 - 5 min. Pour into greased and wax
(Mixed 9 inch) 80 7 - 9 rain. paper lined cake dishes.
Ring or Angel Food Cake 80 8 - 11 min. 2 - 5 rain, Cover with a microwaveable cover.
Muffin (6 muffins) 60 6 1/2- 8 1/2 min, 2 - 5 min. Rearrange once.
Custard (6 senJin9s ) 60 15- 17 rain. 5- 7 rain. Rearrange once.
B,akinc J
Bar cookies work best. Greasing or lining of the microwaveable baking dish is optional.
If insufficient browning disturbs you, frost, gtaze or add food coloring to white or yellow batters.
÷ A serviceable microwaveable cookie sheet can be made by covering cardboard with waxed paper.
Round glass baking dishes, and fluted or smooth microwaveable ring molds work best for cakes. You
can make a microwaveable ring mold of your own by placing a medium-size glass in the center of a
round glass baking dish.
Because your cakes wilI rise higher in microwave cooking, never fill microwaveable cake pans more
than half full.
* Reduce baking powder and soda by approximately one-fourth when converting a conventional recipe.
FilI paper-lined muffin cups to only half fulI which allows for muffins to rise more than normal,
You can prepare your own "brown 'n serve" breads and rolls by baking them ahead of time in the
microwave oven. Then, place them in a conventionaI oven to brown prior to serving.
Breads and rolls should be reheated to the point where they are warm to the touch. Overheating or
overcooking makes bread tough and rubbery,
- When making yeast bread in a microwave oven, choose a recipe with cornmeal, whole wheat flour, or
rye flour to achieve a richer color.
WEIGHT & M EASURE CONVERSION C HART
, POUNDS & OUNCES TO GRAMS
POUNDS (Ibs)
1t4
t/2
3/4
1
2
3
4
5
6
7
8
9
10
114
227
341
454
907
1361
1814
2268
2722
3175
3629
4082
4536
GRAMS (g) OUNCES (oz) GRAMS (g) OUNCES (oz) GRAMS (g)
t 28 9 255
2 57 10 284
3 85 11 312
4 113 12 340
5 142 13 369
6 170 14 397
7 198 15 425
8 227 16 454
• FLUID MEASUREMENTS
1 Cup = 8 fluid ounces = 240 ml
1 Pint = 16 fluid ounces = 480 ml
1 Quart = 32 fluid ounces = 960 ml
1 Gallon = 128 fluid ounces = 3840 ml
11 4990
25