Cooking Techniques - RCA RMW742 User Manual

Your microwave makes cooking easier than
conventional cooking, provided you keep these
considerations in mind:
S
TIRRING
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.
A
RRANGEMENT
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 delicate areas, such
as asparagus tips, toward the center of the
turntable.
S
HIELDING
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 baking
dishes. Use only small amounts of aluminum foil.
Larger amounts can damage your oven.
C O O K I N G T
C O O K I N G T
E C H N I Q U E S
E C H N I Q U E
T
URNING
Turn foods over midway through cooking to
expose all parts to microwave energy. This is
especially important with large foods such as
roasts.
S
TANDING
Foods cooked in the microwave build up internal
heat and continue to cook for a few minutes
after heating stops. Let foods stand to complete
cooking, especially foods such as cakes and
whole vegetables. Roasts need this time to
complete cooking
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 at removal and test the
temperature before serving.
A
DDING MOISTURE
Microwave energy
molecules. Food that is uneven in moisture
content 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.
6
S
in the center
is attracted
without
to water