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1.
Casseroles–15Q0 - 1600 internal temper-
ature gives best donenesson mixture of
pre-
cooked foods heated together into a main
dish. Raw foods such as hamburger or other
meat, vegetables and sauces starting from
"scratch" should be precooked before com-
bining together into a casserole heated to
above temperature. The advantage of the
temperature probe: it tells you when casse-
role is at correct temperature for serving,
without checking, peekingor guessing.
2. Reheatingleftovers-this type of food is
excellent to heat with temperature probe be-
cause often the amount of leftover food is not
known, therefore, time to cook is only a
guess.Cooking to a presettemperature(usu-
ally 155°)elifiinates the guesswork.Use High
or MediumHigh PowerLevel.
3. Platesof Food–in general, place temper-
ature probe in largest piece of food, then
cover plate with wax paper (or lightly with
plastic wrap). A preset temperature of 160°
gives piping hot food. Use High or Medium
High PowerLevel.
4. Beverages andsoups-use clip on cable of
probe to help stabilize probe in liquids. A pre-
set temperature of 130° is "warm to drink,"
about 170° is "steaming hot."
.
5. Beef, lamb and ham loaves–be sure to
place probe as horizontally as possible, and
useclip to stabilizeprobe in meatmixture.
6. Roastsand PotRoasts-cook roasts.using
your choice of power settings. Very specific
instructions are included in the Cook Book.
Pot roasted sirloin tip and rump roasts are
succulent and tender when cooked with au-
tomatic simmer (orI models with this feature)
or temp/hold features.
7. Dips–hot dips are a popular appetizer.
Using Low or Medium Power,an internal tem-
perature of 90-130° (depending on the in-
gredients)is just right to serveguests.
8. Slow-cooldng recipes–any foods that you
can cook in a slow-cooking appliance, you
can microwave with the Automatic Simmer*
setting, using an ovenwarecasserele.
9. Stewingandsimmering-thistypeof cook-
ing involves bringing food to a simmering
temperature and automatically maintaining
that temperaturefor a long period of time. We
recommend the Automatic Simmer* setting
on your microwaveoven for,moststewing, pot
—
roasting and other slow-simmeredcooking.
not
for
use
the
Probe
1. Delicate butter icings, ice cream, frozen
whippedtopping,etc.–these soften rapidly at
warm temperatures. Lowest setting on tem-
perature probe is 900.
2. Many foods in the frozen state–because
temperature probe should not be forced into
rockhard foods,
it
could break. However,after
defrosting, many convenience foods may be
heated with the probe to the precise temper-
ature for serving.
3. Jndivldualfoods cooked in batches–in
cooking with microwave energy, differences
from one food to another, even of the same
type of food can result in different cooking
times of foods in the same batch. A variation
in size (such as in cup cakes, sandwiches,
etc.) or moisture content (such as in potatoes
*~n mOde~~
quipped
with this feature.
and other vegetables) can cause variation in
cooking speed. Temperature probe in one
food in a batch might not correctly indicate
internal temperature of all foods cooked
together.
4, Starchyvegetables–potatoes which cook
to steamy hot temperatures tend to stick to
temperature probe due to starchy nature of
interior. (Clean immediatelywith soapy cloth,
then rub lightly with plastic scouring ball if
necessary.)
5. Battersand doughswhichare baked.This
type of food should be observedwhen cook-
ing to best judge when done. Also, periodic
turning of the dish is usually required on
these delicate food types.
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