GE Spacemaker JVM239 Use And Care Manual page 21

GLOSSMY OF MCROWA~ mmS
best tom with a f~ reei~ fiowing how
the food Add look and ~ ti ~p when
adapting recipes for rnicrowa~
cook better in_
Moist foods, such as vegetablm, fmits, poultry and
candies, are suitable for microwaving because of
their high fat ad sugar content.
. Mum regulsr oven cmtig ti- by 1~ to
e v e - k i n g .
flavoring, but are not _ to prevent sticking.
Seasonings may need to be reduced. Sdt meats snd
vegetables after cooking.
cooking, covers hold in moisture, allow for more
even heating and tiuce cooking time. h regular
ovens, partial covering dews excess steam to escape.
Venting plastic wrap or mveri~ witb wax paper
serves the same purpose when microwaving.
Venting. *covering a dish witi plastic wrap,
you vent the plastic wrap by turning back 1 corner
so ex=s steam can escape.
ovens, you position foods, such as cake layem or
microwaving, you -e foods in a ring, so that
of Food. h both
microwave mbg, dense foods, such as potatoes,
take longer to mk than light, porous foods, such as
rolls, bread or pi-s of cske.
Round Shapes. Since microwaves penetrate f-
to about 1 inch from top, bottom and sides, round
shapes md rings -k more evenly. Comers receive
more energy and may ovemook. This may dso
happen when cooking in a regular oven.
custards, are best cooked at lower power settings
to avoid toughening.
of food affects how it inks. Very
moist foods cook evenly because microwave en-y
is attracted to water molecules. Food that is uneven
in moisture should be covered or allowed to stand
so it heats evenly.
Foods
regular baking and
the bottom to h- them evedy. When microwaving,
you stir inked portions from the outside to the center.
Foods that ~uire constant stirring wfll need ody
occasional stirring when microwaving.
such ss hamburgers, so both sib a -y
foods,
certain foods, such as fro= hamburgers.
foods such as roasts or c- m allowed to s~d to
When microwaving, you use sdl stips of foil to
shield thin parts, such as the tips of wings and legs
on poultry, which would cook before l~er p-.
by too much* in b
oven or fofl that is not molded to food.
membrane. Prick foods, such as potatoes (as you do
before mgulm oven cooking), egg yok and chicken
livers, to ~vent bursting.
oven helps food cook more evenly. To rotate 1~ turn,
turn the dish unti the side that was to the back of the
oven is to tie front. To tite 1/4 turn, turn the dish
until b side that wss to the back of the oven is to
the side.
evenly. Witi large pi-s of food, reduce the power
setting for even cooking.
Shape of Food. h both types of cooking, thin-
cook faster than thick areas. This can be controlled in
microwaving by placing thick pieces near the outside
Foods taken from the fi=
or refrigerator take longer to cook * foods at room
temperature. Timings in our =ip are based on the
amounts usually take lms time than large arnounm.
This is most apparent in microwave cooking, where
time is -y related to the number of servings.
more than 1 dish at a time. Take the shelf out when
you m not using i~
up tim
you stir foods
Use the
shelf to heat
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