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MICROWAVE OVEN
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Casseroles-150°-1600 internal temperature gives best doneness on mixture of precooked
foods heated together into a main dish. Some other casseroles and main dishes starting from
raw ingredients may also be cooked.
Reheating leftovers-this
type of food is excellent to heat with temperature probe because
often the amount of leftover
foodis
not
known,
therefore,
the
to cook
is
only a guess. Cook-
ing to a preset temperature (usually 140 to 155°) eliminates the guesswork.
Plates of Food—in g~neral,p!ace ternperatur6probe in largest piece of food, then cover plate
with wax paper (or hghtly with plastic wrap). A preset temperature of 150 to 160° gives pip-
ing hot food.
Beverages and soups—use clip on cable of probe to help stabilize probe in liquids. A preset
temperature of 130° is "warm to drink," about 170° is "steaming hot."
Beef, lamb and ham loaves—be sure to place probe as horizontally as possible, and use clip
tn stabilize probe in meat mixture.
For best results, consult meat loaf recipes in cook book and do not exceed total weight of
meat. A good rule of thumb to follow in preparing meat loaf mixtures is to use 1 cup liquid
(milk, water or juice such as tomato) to l% total pounds ground meat.
Roasts-carefree microwave many roasts. Very specific instructions are included in Cookbook.
Di~s—hot dins area popular appetizer. An internal temperature of 90-130° (depending on
th&ingredien~) is ju~t ;ight to-~erve guests.
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Stewing, s immering and candymaking-this typeofcooking involves b ringingfoodto a boil-
ing or simmering temperatureand holdingit at that temperaturefor a longperiodof time.
Delicatebuttericings, i cecream,frozenwhippedtopping, e tc. —thesesoftenrapidlyat warm
temperatures. L owestsettingon temperaturecontrolis 90°.
Many foodsin the frozenstate-because temperatureprobeshouldnot be forcedinto rodr-
hard foods, i t couldbreak.However, a fter defrosting, m anyconvenience f oodsmaybeheated
with the probeto the precisetemperaturefor serving.
Individualfoodscookedin batches-in cooking withmicrowave e nergy,differences f romone
foodh another,evenof the sametype of
food
can resultin different%noking timesof foods
in the samebatch.Avariationin size(suchasin cupmkes,sandwiches, etc.) or moisture con-
tent (suchas in potatoesand othervegetables)cah causevariationin cookingspeed.Tem-
perature robein onefoodin a batchrnightnotcorrectlyindicateinternaltemperatureofa.11
i
foodscoo ed together.
Starchyvegetables-potatoeswhichcookto steamyhot timperatires tend to stickto tem-
peratureprobedue to starchynature of interior. (Cleanimmediately withsoapycloth,then
rub lightlywithplasticscouringball,if necessary. )
Batters and doughswhichare baked. This type of food should be observedwhen cook-
ing to best judgewhendone.Also,periodicturningof the dish is usuallyrequiredon these
delicatefoodtypes.
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