Basics For Microwave Mode - Thermador CJ302 Care & Use Manual

Proof 9-21-99
Basics for Microwave Mode – Upper Oven
Utensils
Recommended for Microwave Mode
• Glass ceramic (i.e. Corning Ware)
• Heat-safe glass (i.e. Pyrex)
• Microwave-safe plastics
• Paper plates, cups
• Microwave-safe pottery, stoneware, porcelain
Tip: To check whether a dish or mug is safe to use in
this mode, put empty item on microwave rack and
heat on High for 30 seconds. If it becomes very
hot, do not use it.
Not Recommended for Microwave Mode
• Food carton with metal handle
• Non-thermal plastics (i.e. margarine tubs)
• Styrofoam cups
• Recycled paper products (i.e. brown shopping bags)
• Metal twist ties
Recommended Disposable Covers
• Paper towels
• Wax paper
• Microwave-safe plastic wraps (vent so steam
escapes)
• Parchment paper
Food Selection
• Quantity - The cooking time is dependent on the
amount of food in the oven.
• Content – The amount of fat, sugar and liquid in
the food affects the cooking time. Example, eggs,
cheese, mayonnaise, etc. cook very quickly.
• Density – A non-porous food, such as roast, takes
longer to cook than a porous food such as bread.
• Shape and Size –Uniform shapes and sizes cook
more evenly.
Cooking Techniques
• Arranging – Place food in a circular pattern with
the thickest areas toward the outside of dish.
• Covering – Most foods cook and reheat more
evenly when covered.
• Shielding – Cover thinner areas of food with foil
to prevent over cooking, i.e. chicken drumsticks.
Place a small piece of foil around the bony part to
keep it from drying out.
• Stirring and Turning – Stir foods from the outer
edges toward center of utensil or turn over once
during cooking.
• Standing Time – It is necessary to allow food to
stand to complete cooking.
Guide to Power Levels
HI (100%) Poultry, fish, fresh and frozen vegetables,
casseroles, boil water, pop corn. pudding.
9 ( 90%) Reheat rice and pasta.
8 ( 80%) Reheat precooked food, seafood.
7 ( 70%) Cheese entrees.
6 ( 60%) Scrambled eggs, cakes.
5 (50%) Custards, pasta, tender meats: beef,
ham, lamb, pork, veal.
4 (40%) Slow cook entrees and less tender
meats covered with liquid.
3 (30%) Defrost uncooked or precooked food,
simmer stews and sauces.
2 (20%) Reheat pancakes, tortillas, French toast.
1 (10%) Hold entrees at serving temperatures.
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