Appetizers/Sauces/Soups; Meat - Amana MVH240E Owner's Manual & Installation Instructions

Appetizers / Sauces / Soups
Cooking Appetizers: Tips and
Techniques
Recommended
¶U Crisp crackers, such as melba toast, shredded
wheat, and crisp rye crackers are best for
microwave use. Wait until party time to add the
spreads. Place a paper towel under the crackers
while they cook in the microwave oven to absorb
extra moisture.
¶U Arrange individual appetizers in a circle for even
cooking.
¶U Stir dips to distribute heat and shorten cooking time.
Cooking Sauces: Tips and Techniques
¶U Use a microwavable casserole or glass measuring
cup that is at least 2 or 3 times the volume of the
sauce.
¶U Sauces made with cornstarch thicken more rapidly
than those made with flour.
Cooking Soups: Tips and Techniques
¶U Cook soups in a microwavable dish which holds
double the volume of the recipe ingredients to
prevent boil-over, especially if you use cream or
milk in the soup.
¶U Generally, cover microwaved soups with VENTED
plastic wrap or a microwavable lid.
¶U Cover foods to retain moisture. Uncover foods to
retain crispness.
¶U Avoid overcooking by using the minimum suggested
time. Add more time, if necessary, only after
checking the food.
Not Recommended
¶U Appetizers with a crisp coating or puff pastry are
best done in a conventional oven with dry heat.
¶U Breaded products can be warmed in the microwave
oven but will not come out crisp.
¶U Cook sauces made with cornstarch or flour
uncovered so you may stir them 2 or 3 times during
cooking for a smooth consistency.
¶U To adapt a conventional sauce or gravy recipe,
reduce the amount of liquid slightly.
¶U Stirring occasionally will help blend flavors,
distribute heat evenly, and may even shorten the
cooking time.
¶U When converting a conventional soup recipe to cook
in the microwave, reduce the liquid, salt, and strong
seasonings.
COOKING

Meat

Cooking Meat: General Directions
¶U Prepare the meat for cooking.
- Defrost completely.
- Trim off excess fat to avoid splattering.
- Place the meat, fat side down, on a microwavable
rack in a microwavable dish.
- Use oven cooking bag for less tender cuts of
meat.
- Arrange the meat so that thicker portions are
toward the outside of the dish.
- Cover the meat with waxed paper to prevent
splattering.
¶U Tend the meat as it cooks.
- Drain juices as they accumulate to reduce
splattering and keep from overcooking the bottom
of the meat.
- Shield thin or bony portions with strips of foil to
prevent overcooking.
NOTE: Keep the foil at least 1 inch from the oven
walls, and do not cover more than one-third of the meat
with foil at any one time.
¶U Let the meat stand covered with foil 10-15 minutes
after you remove it from the oven. The internal
temperature of the meat may rise from 5-10°£F
during standing time.
The Meat Cooking Table on the next page provides
detailed directions, Power Level, and Cooking Time
settings for most cuts of meat.
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