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Information; Cleaning - Kenmore Sears 721.68280 Owner's Manual

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SPECIAL TECHNIQUES
FOR MICROWAVE
COOKRNG
Browning:
Meat and poultry with high fat content
cooked t0 or 15 minutes or longer wiII brown lightly, if
you want to achieve an appealing brown color for foods
cooked a shorter time, you may brush the meat with a
browning agent, such as Worcestershire
sauce, soy
sauce, or barbecue sauce.
Covering:
_fyou cover the food, you will trap heat and
steam and the food wilt cook more quickly. Use a lid or
plastic wrap with one comer fotded back to vent the
excess steam. Remember
that the Iids on g_ess
casseroles
can become hot during cooking, so handte
them carefully, Waxed paper can prevent the food from
splattering
in the oven and wil{ help retain heat. Waxed
paper, napkins, or paper towels are good coverings to
use when warming bread items. To absorb extra
moisture, wrap sandwiches
and fatty foods in paper
towels,
Spacing:
Individual foods, such as baked potatoes,
cupcakes,
and hers d'oeuvres will cook more evenly if
you place them in a circular pattern at least an inch
apart,
Stirring:
Stirring the food Mends the flavors and
redistributes
the heat in foods. Always stir from the
outside toward the center of the dish, because the food
at the outside of the dish heats first.
Turning
Over: Large sized foods, such as roasts and
whole poultry, should be turned over so that the top
and bottom cook evenly, Also turn over chicken pieces
and chops,
Arrangement:
Do not stack the food, but arrange in a
single _ayer in the dish for more even cooking. Because
dense foods cook more slowly, place thicker portions of
meat, poultry, fish, and vegetables toward the outer
edge of the baking dish.
Testing
for Deneness:
Because foods cook quickly in
a microwave
oven, you need to test frequently for
doneness.
Fotlow the recipes included in this manual
for more specific information.
Standing Time:
Food often needs to stand from 2 to
15 minutes after you remove it from the oven. Usua{ly,
you need to cover food during standing time to retain
heat, Remove most foods when they are slightly
uedercooked
and they wilI finish cooking during
standing time. The internal temperature of food will rise
about 10 ;Eduring standhg
time,
Shielding:
To prevent some portions of rectangular
or
square dishes from overcooking, you may need to
shield them with smaIt strips of aluminum foil to bfock
the microwaves.
You can also cover pouttry _egs and
wing tips with foil to keep them from overcoeking.
Always keep foil at least 1 inch from oven walls to
prevent arcing,
Piercing:
To prevent them from bursting, pierce the
she}I, skin, or membrane
of foods before cooking.
Foods that require piercing include: yotks and whites of
eggs. hot dogs, clams, oysters, and whole vegetables,
such as potatoes and squash.
CLEANING
Wipe the oven inside and outside with a soft cloth and
a mild detergent
solution. Then rinse and wipe dry. This
should be done weekly or more often, if needed, Never
use cteaning powders or rough pads.
Excessive oil splatters on the inside top will be difficult
to remove if left for many days. Wipe splatters with a
wet paper towel, especially after cooking chicken or
bacon,
REIVIOVABLE
PARTS
The turntable and turntable
roiler rest are removable.
They should be washed in warm (not hot) water with a
mild detergent
and a soft cloth. Once they are clean,
rinse welt and dry with a soft cloth. Never use cleaning
powders, steel wool, or rough pads.
:fu The turntable may be cteaned at the sink. Be
carefut not to chip or scratch the edges as this may
cause the turntable to break during use.
fu The turntable rolter rest should be cteaned
regularly.
SPECIAL
CARE
For best performance
and safety, the inner door panel
and the oven front frame should be free of food or
grease buildup. Wipe them often with a mi_d detergent,
Then rinse and wipe dry, Never use cieaning powders
or rough pad&
After cleaning the control panel, touch STOPICLEAR
to
clear any entries that might have been entered
accidentally
whi_e cleaning the panel.

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