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T PS FOR M CROWAVE COOKING
BROWNING
Meat and poultry with high fat content that are cooked
for 10 minutes or longer will brown lightly. Foods
cooked a shorter time can be brushed with a browning
agent, such as Worcestershire
sauce, soy sauce, or
barbecue sauce,
COVERING
A cover traps heat and steam and causes the food to
cook more quickly. Use a lid or microwave-safe
plastic
wrap with one corner folded back to vent the excess
steam. Lids on glass casseroles
can become hot
during cooking. Handle carefully. Waxed paper will
prevent the food from splattering
in the oven and help
retain heat. When warming
bread items, use waxed
paper, napkins, or paper towels. To absorb extra
moisture, wrap sandwiches
and fatty foods in paper
towels.
SPACING
Arrange individual foods, such as baked potatoes,
cupcakes,
and hers d'oeuvres'
in a circle and at least
1 inch apart. This will help the food cook more evenly.
STIRRING
Stirring blends flavors and redistributes
the heat in
foods. Always stir from the outside toward the center
of the dish. Food at the outside of the dish heats first.
TURNING
Large foods, such as roasts and whole poultry, should
be turned so that the top and bottom cook evenly. Also
turn over chicken pieces and chops.
CLEANING
Wipe the oven inside and outside with a soft cloth and
a mild detergent
solution. Then rinse and wipe dry.
This should be done weekly or more often, if needed.
Never use cleaning powders or rough pads.
Excessive oil splatters
on the inside top will be difficult
to remove if left for many days. Wipe splatters with a
wet paper towel, especially
after cooking chicken or
bacon.
REMOVABLE
PARTS
The turntable and turntable
roller rest are removable.
They should be hand-washed
in warm (not hot) water
with a mild detergent and a soft cloth. Once they are
clean, rinse well and dry with a soft cloth. Never use
cleaning powders,
steel wool, or rough pads.
ARRANGEMENT
Do not stack food. Arrange in a single layer in the dish
for more even cooking. Because dense foods cook
more slowly, place thicker portions of meat, poultry, fish,
and vegetables toward the outside of the dish.
TESTNNG FOR DONENESS
Because foods cook quickly in a microwave
oven, you
need to test frequently
for doneness.
STANDING
THeE IN OVEN
Depending on density, food often needs to stand from
2 to I5 minutes either in or outside of oven after
cooking power shuts off_ Outside of oven, you usually
need to cover food during standing time to retain heat.
Remove most foods when they are slightly undercooked
and they wilt finish cooking during standing time. The
internal temperature
of food will rise about !0°F during
standing time.
SHIELDING
To prevent some portions of rectangular
or square
dishes from overcooking,
you may need to shield
them with small strips of aluminum foil to block the
microwaves.
You can also cover poultry legs and
wing tips with foil to keep them from overcooking.
Always
keep foil at least 1 inch from oven wails
to prevent arcing.
PIERCING
Pierce the shetl, skin, or membrane
of foods before
cooking
to prevent them from bursting. Foods that
require piercing include yolks and whites of eggs, hot
dogs, clams, oysters, and whole vegetables,
such as
potatoes and squash.
• The glass turntable may be cleaned at the sink. Be
careful not to chip or scratch the edges as this may
cause the turntable to break during use.
• The tumtable roller rest should be cleaned regularly.
SPECIAL CARE
For best performance
and safety, the inner door panel
and the oven front frame should be free of food or
grease buildup. Wipe often with a mild detergent;
then
rinse and wipe dry. Never use cleaning powders
or
rough pads.
After cleaning the control panel, touch STOP/CLEAR
to clear any entries that might have been entered
accidentally
while cleaning the panel.
8
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