Table of Contents
Advertisement
Cooking Instructions
Cooking Techniques
Stirring
Stir foods such as casseroles and vegetables while cooking to distribute heat evenly.
Food at the outside of the dish absorbs more energy and heats more quickly, so stir
from the outside to the center. The oven will turn off when you open the door to stir your
food.
Arrangement
Arrange unevenly shaped foods, such as chicken pieces or chops, with the thicker,
meatier parts toward the outside of the turntable where they receive more microwave
energy. To prevent overcooking, place thin or delicate parts toward the center of the
turntable.
Shielding
Shield food with narrow strips of aluminum foil to prevent overcooking. Areas that need
shielding include poultry wing-tips, the ends of poultry legs, and corners of square bak-
ing dishes. Use only small amounts of aluminum foil. Larger amounts can damage your
oven.
Turning
Turn foods over midway through cooking to expose all parts to microwave energy. This
is especially important with large items such as roasts.
Standing
Foods cooked in the microwave build up internal heat and continue to cook for a few
minutes after the oven stops. Let foods stand to complete cooking, especially foods
such as roasts and whole vegetables. Roasts need this time to complete cooking in the
center without overcooking the outer areas. All liquids, such as soup or hot chocolate,
should be shaken or stirred when cooking is complete. Let liquids stand a moment
before serving. When heating baby food, stir well and test the temperature before serv-
ing.
Adding Moisture
Microwave energy is attracted to water molecules. Food that is uneven in moisture con-
tent should be covered or allowed to stand so that the heat disperses evenly. Add a
small amount of water to dry food to help it cook.
General Tips
•
Dense foods, such as potatoes, take longer to heat than lighter foods. Foods with
a delicate texture should be heated at a low power level to avoid becoming tough.
•
Altitude and the type of cookware you are using can affect cooking time. When
using a new recipe, use the minimum cooking time and check the food
occasionally to prevent overcooking.
•
Foods with a non-porous skin such as potatoes or hot dogs, should be pierced to
prevent bursting.
•
Frying with heating oil or fat is not recommended. Fat and oil can suddenly boil
over and cause severe burns.
•
Some ingredients heat faster than others. For example, the jelly inside a jelly
doughnut will be hotter than the dough. Keep this in mind to avoid burns.
•
Home canning in the microwave oven is not recommended because all harmful
bacteria may not be destroyed by the microwave heating process.
•
Although microwaves do not heat the cookware, the heat from the food is often
transferred to the cookware. Always use pot holders when removing food from the
microwave and instruct children to do the same.
•
Making candy in the microwave is not recommended as candy can heat to very
high temperatures. Keep this in mind to avoid injury.
Cooking Guide
Guide for Cooking Meat in Your Microwave
•
Place meat on a microwave-safe roasting rack in a microwave-safe dish.
•
Start meat fat-side down. Use narrow strips of aluminum foil to shield any bone tips
or thin meat areas.
•
Check the temperature in several places before letting the meat stand the
recommended time.
•
The following temperatures are removal temperatures. The temperature of the
food will rise during the standing time.
Food
Cook Time/Power Level
Cooking Time:
Roast Beef
Boneless
8-12 min. / 0.5 kg for 50°C - Rare
9-13 min. / 0.5 kg for 55°C - Medium
Up to 4 lbs.
10-15 min. / 0.5 kg for 65°C - Well
Done
Power Level:
min., then Medium(5).
Cooking Time:
Pork
Boneless or
12-16 min. / 0.5 kg for 70°C Well Done
Power Level:
bone-in
min., then Medium(5).
Up to 4 lbs.
Guide for Cooking Poultry in Your Microwave
•
Place poultry on a microwave-safe roasting rack in a microwave-safe dish.
•
Cover poultry with wax paper to prevent spattering.
•
Use aluminum foil to shield bone tips, thin meat areas, or areas that start to
overcook.
•
Check the temperature in several places before letting the poultry stand the
recommended time.
Food
Cook Time/Power Level
Cooking Time:
Whole
Chicken
7-10 min. / 0.5kg 80°C
Power Level:
Up to 4 lbs.
Medium
High(7).
Cooking Time:
Chicken
Pieces
7-10 min. / 0.5kg
80°C dark meat
Up to 2 lbs.
75°C light meat
Power Level
: Medium
High(7).
9
Directions
Place roast fat-side down on
roasting rack. Cover with wax
paper. Turn over when cooking
time is half up. Let stand 10 min.
High(0) for first 5
Place roast fat-side down on
roasting rack. Cover with vented
High(0) for first 5
plastic wrap. Turn over when
cooking time is half up. Let stand
10 min.
Directions
Place chicken breast-side down on roasting
rack. Cover with wax paper. Turn over when
the cooking time is half up. Cook until juices
run clear and meat near the bone is no
longer pink. Let stand 5-10 min.
Place chicken bone-side down on dish, with
the thickest portions towards the outside of
the dish. Cover with wax paper. Turn over
when the cooking time is half up. Cook until
juices run clear and meat near the bone is no
longer pink. Let stand 5-10 min.
Hide quick links:
Advertisement
Table of Contents
