Holiday Navigator 2003 Owner's Manual page 142

Appliances
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Microwave Facts:
One of the most useful documents for the microwave is the operations manual,
located in the owner's information file box. Read it carefully and keep it for
reference. Another useful item is a microwave cookbook. Many will contain
information about cooking principles, techniques, hints and recipes. Ensure
food is in the microwave during operation to absorb the microwave energy.
The magnetron, cycling on and off, may be heard for power levels less than 100%.
Condensation is a normal occurrence in microwave cooking. The moisture
within foods and the room humidity will influence how much moisture condenses
in the microwave. Covered foods will not usually produce as much condensation
as foods that are not covered.
NOTE: The microwave is for food preparation only. Do not use the
microwave to dry clothes, newspapers, shoes or other items.
About Cooking:
• Food should be arranged with the thickest area towards the
outside of the dish.
• Monitor cooking times. Use the shortest amount of time required
for cooking and add time as needed. For popcorn, follow product
instructions and carefully monitor for the duration of popping time.
• Cover the food while cooking to prevent splatter and reduce
condensation.
• Stir the food from the outside of the dish to the center, once or
twice, between cooking.
• Turn food over during cooking to speed cooking times. Large food
items should be turned at least once during cooking time.
• Use standing times to prevent overcooking. Covered food will
continue to cook after it is removed from the microwave oven.
• Check for indications that the food is thoroughly cooked.
- Food is steaming throughout, not just around the edges.
- Poultry thigh joints come apart and move easily.
- Meat or poultry is not pink in color.
- Fish is opaque and flakes easily with a fork.
- Center bottom of the dish is very hot to touch.
A meat thermometer is the best way to ensure that the food is cooked. The
meat thermometer should be inserted into the thickest part of the meat, away
from bone or fat. Most food should range between 160º F to 180º F. Never
leave the thermometer in during cooking as it can shatter.
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