GE Spacemaker 164D2092P020 Use And Care Manual page 26

Cakes and Desser@
1.
Always use microwave safe cookware (glass or plastic).
2. Before adding batter, grease dishes but do not flour. Or, for easy
removal, line dish with wax paper or paper towel.
Food
Cakes
Commercial mix
8-in. round or
(18 to 20-oz.) square dishes
Fluted tube
cake pan
Basic butter or Greased 8-in.
chocolate cake round dish
Pineapple 8-in. round
dish
Cupcakes (6) Paper lined
Bar cookies 8-in. square
dish
dish
Microwave
or pears
safe dish or
casserole
1. Always
use micwve safe glass cookmre. For easy cleanup, melt
chocolate in paper wrappers seam side up, or place chocolate in
paper bowl to melt.
S'Mores
Paper
or paper plate
Caramel Apples l-pint
measure
Marshmallow Crisp 12X8X2-in.
dish
Chocolate Bark
casserole
or bowl
Cover Power Uvel & Time
Meal-High (7)
High (10)
High (10)
High (10)
High (10)
High (10)
Lid or High (10)
plastic wrap
Cover
Power hvel & Time
High (10)
napkin No
(2-cup) No High (10)
Yes High (10)
Yes High (10)
3. Crust on cakes will be soft. Refrigerate cake if firm exterior is
desirable for frosting.
4. Fruit desserts will be fresh looking and tasting.
8 to 9 min.
Grease dishes before adding batter. Remove an
every 3 minutes. Let stand 5 to 10 minutes
before inverting to CWI,
17 to 19 min.
Use number of e~s recommended on package.
Rotate pan 1/4 turn every 6 minutes. Let tube
cake stand 5 to 10 minutes before inverting to
cool.
8 to 9 min. Rotate dish 1/4 turn every 3 minutes. ht stand
on heat-prmf counter or wooden board to cool
9 to 11 min.
clean. Invert cake onto plate; let dish stand
over cake a few minutes.
notice some will be done before others. If so,
remove cupcakes as they are done and continue
cooking the rest a few seconds more,
6 to 8 min. Grease dish before adding batter. Rotate dish
1/2 turn afier hdf of time. Cut when cool.
8 to 14 min.
3 to 4 min. Pierce fruit or peel to prevent bursting.
per piece
2. Candies which a~ boiled become very hot; be sure to handle
cooking containers carefully.
Cover graham cracker with chocolate and
marshmallow. Microwave.
seconds
3 min. Unwrap a 14-oz. package of caramels into
measuring cup, Add 1 tablespoon water.
Microwave, stirring every minute. Dip 4
In 12X8X2-in. container, melt 1/4 cup butter.
Add 1O-OZ. package marshmallows. Cover
3 % min. to with wax paper and microwave to melt. Stir in
melt 5 cups crispy rice cereal. Press firmfy into dish.
marshmallows
3 to 5 min. Place 12-oz. semi-sweet chocolate pieces in
container. Microwave to melt. Add 1 cup
whole toasted almonds. Spread over wax
paper on cookie sheet. Chill until firm.
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