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Slendlng
TLnc
Standlrg
thre
le
esperially impotunt in
nftrowaw
md<hg-
Mi:unw
€nergy
cl€#€
lEal
ln
hs
oubr
la1,€rs
ol
the
bod.
As a
rusrlt
of
nontrl
cmducdon, lhe fuod
oqrltrrs b
book
b
a
t6ir mlnubs
slbr
remo\rsl
torn
lhe
oven.
L€ldng
lossts,
latge
wtole
ircgeiattres,
cffiBsmles
ard
cakc
sfiand
b
trtbh
cooldns
Ello$ts
ha
mlddl€8
b
@ok
cofiObblyt
wihout
olrorcooklrc, drylng
d
bughenlng
the
adsldeo
Covcdng:
Crivering
Bp€€ds
cookln0
tm.,
retElns mol€tut€,
tenderlzes,
lmuier
er,rn cooldlq and
prewnF
spatedng.
Caeeeroh
lds
or plas{c
wrap are used for a tighter s€€|. Vent
pHic
by tunilnS
bad<
one €dge at th€
rlde
d
dlsh
b
fonn
a
mrow
slot
wh6t€ exces8
€bam
cFn €€cap€,
Vrious &gnac
of
molsud r€bnton
arg also
obtahed
by
UeiU
I
micfowaF
aUe
covsr.
Ercumhg:
Mtcmr
ave
augy
cooks
eonre tbods
so quiddy that the
fab
and
er.qars
wllhln lhe food do
not
haw
tlme
to
caranellze
and give
a
tlo*ned'spp€elflla.
Biorrtthg agen8 do
not
alfed lhe
grrallty
0f
mbowared bods,
bul
can add
aobr
and
lfalu.
For
meab
and
pouby,
usb
boqJot
sauoo
dubd
wlh urdgr
o?
m6lbd
hfier,
so'y,
Wbrtrtcrshba, ba,beop
or steak
sare,
E
sprHfitg
of
paprlo'or
dry gravy
mh
idly
dae
or
cnrn$
oathg.
Frosttrg and
topphg
lhHr
cat(ls
€nd
breada.
Top caesetolee st ths
end
of
mbrowa/hg
wih
gmil€d
cfieese
or
oflJ[rb6.
Somr Foodr
do
not
lllcrowrvc
Wrll
Egilr
ln Shclle
end
had
bil€d
eggs can
burtt.
Psnceter
do not cnrst, bul
hoy
reheat
udl.
Fully-pmpared,
frrozen
pancakes
ars
available
for
microuravhg.
Dcp
Fat Frylng
can
cause.bums
Bot{cc
with
nanow necks'may
sha$er if heated
Pop Popoom
only ln special
mhrowaw
popFens.
Do not
tre
oil unleeg specified by the
manufadurer,
or heat
long€r
i-tslrerm$l:l!ry-6j-to!-rypg-Tlt!-ulg-S!-9'g::s-sn'l!-{-dlHl-qry-s-S:g-%
HOT SNACKS
AND APPET]ZERS
Hot hors d'oeuvrps and appetizers can be prepercd
wry
qulddy
ln
the oven
by
the hosbss,
or
indivldual
sorvlngs
mry
be
peparcd bygu€ots.
Meny
€pprlizorE
may
be
cooked
on
flb
serving
pletbr, plwldod lh6
platt€r
do€r n
n
hal,.
m6tal
ldm, A tlme
eaver
tp -
prepers thcsa
ioods
ahead of
tlne,
r6frlg6ret€ or
fiscz€ snd rsfi€€h
ln tho
own
at
esrvhg
ilme-
A
plailc of appetlzerc wlfl
take only seconds
to
pr€pare or rufiDsh.
Cheess
melSs
vary rapldly
and
wlll iorghcn
ll
overaooked, so
watdr
foods mmblnsd
wlh
chcaee
doocly so that
orsr€oollng
wlll
notocdJr.
Ae coon
ar
chec$
rterhlo
bubblo, cooldng
h
omplrbd
Appetizen th5t
hev6
I
crhp
paltry lxt6rlor
a]€ bcst
prcpa]cd
ln
s
coo\r€ntbnal
or€n.
To prepare appetizers
urrapped
ln bacon, it
will
tb
naoe$ary
lc
prcoook
the
bacon and then wrap
arornd the foo&.
OysteB
wrEpped ln becoh
eng
€agl€r to
prrperc
h
the bmller
ol
your
oonwntlonel
nnge.
S€afood
mixturee
can be
prepared.
in
saMng
shells
s
mlcmwavo
ono€y
will pass throngh the soafuod shells udfiout
heating, Alumlnum toll
should
not be used
fsr
$ella.
lf
$reeds
an
plaoed on
cmd(sn,
celr
ehorld
b€ takon
mt
to
orercook
as
mobtrm
fum
t1a
food will
cau$
qecl<ltB
!o
b€como
sogrgy.
Cradrere usod
for
opreads should be
\rsry
dry and ctlsp, Thle helps avold
sogghest-
Heat only
untl
spread is
al
serying temperature.
The tlme required
to
heat
all appetEec
wlll depend on
lh6
aiount
of food, and
lhe rruB$er
and the t)rpo of
dbh Bdsded.
Rerrmb€r he
food wlll
beooma
wry
hot
erren
lf
the
dbtr b
cool.
Cheese
mlxtu.qs
etaln
heat
longer
when
he6bd
$,101
mlcrowaveenergy.
,'
17
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