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Cooking Techniques - Kenmore 565.68380 Owner's Manual

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COOKING TECHNIQUES
Advantages
of microwave
cooking
are
speed and efficiency.
For warming,
heating, and defrosting,
nothing
compares.
There are a few tips that
will make microwaving
easier and
more enjoyable.
Microwave
Cooking Principles
Because microwave
cooking
requires
only one-quarter
to one-third
the time
of conventional
cooking,
the same
cooking principles
become even more
important.
Quantity
The more food being cooked, the
longer you will have to cook it. As a
general rule, when doubling
a recipe,
increase the cooking time by about 50
percent. When cutting a recipe in half,
reduce the time by about 40 percent.
Density
Dense foods, such as potatoes,
roasts
and carrots, absorb
microwave
energy
less quickly than porous foods such as
ground beef or mashed potatoes.
Therefore,
denser foods take longer to
cook.
Shape
and Size
Small pieces cook faster than large
ones. For even cooking,
it is important
to have all the pieces the same size.
Evenly shaped
pieces, round or
doughnut
shaped,
microwave
best.
When cooking
items of varying
thickness,
arrange the thick portion
near the outer edge of the dish.
Moisture,
Sugar
and
Fat
Food high in moisture, sugar or tat
cook faster than foods that are low in
these substances.
Add a minimum
of
liquid to moist foods. An excess
amount of water slows cooking.
Starting
Temperature
Frozen or refrigerated foods take
longer to microwave
than food at room
temperature.
Delicate
Ingredients
Some foods require special attention
when cooked in the microwave
oven.
Delicate foods such as eggs, cheese,
mayonnaise,
etc. cook so quickly, they
should be watched
carefully.
Microwave
Cooking Techniques
Arranging:
Arrange foods in a circular
pattern, when possible.
Piercing:
Pierce the membrane
of
foods such as eggs, oysters,
snails,
sausages,
livers, clams and whole
vegetables,
so they do not burst.
Covering:
Covering
speeds heating
and prevents
spattering.
Stirring: To help food cook more
quickly and evenly.
Turning
Over: To help larger foods
such as roasts or whole chickens
cook
more evenly.
Reheating:
Place food that is
denser/larger/thicker
to the outer
edge and the smaller/thinner
or more
porous food to the center.
Shielding:
To prevent evercooking,
thin or bony areas can be protected
with small strips of aluminum
foil.
Standing
Time: Foods continue
cooking even after removal from the
oven. Standing
time is necessary
to
allow foods to complete
cooking.
Converting
Recipes
Microwave recipes will likely call for
less liquid and cooking time
Safety
Food Temperatures
For your safety, following
temperature
is recommended
to avoid potentia
food poisoning
problems
160°F (71°([3): Meat, Fish, Eggs
165°F (74°(3): Reheating
foods
170°F (77°(3)): Poultry (White Meat)
180°F (82°(3;): Poultry (Dark Meat)
19

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