Westinghouse WST3504 User Instructions page 14

• BROWNING
Meat and poultry with high fat content that are cooked for 10 or 15 minutes or longer will brown lightly. Foods cooked a \
shorter time can be bushed with a browning agent, such as Worcestershire sauce, soy sauce or barbecue sauce.
• COVERING
Traps heat, steam, and causes the food to cook quickly. Use a lid or microwave-safe plastic wrap with one corner folded
\ back to vent the excess steam. Lids on glass casseroles can become hot during cooking. Handle carefully. Waxed paper
will prevent the food from splattering in the Microwave Oven and help retain heat. When warming bread items, use
waxed paper, napkins or paper towels. To absorb extra moisture, wrap sandwiches and fatty foods in paper towels.
• SPACING
Arrange individual foods, such as baked potatoes, cupcakes and hors d' o euvres in a circle and at least 1 inch apart. This
will help the food cook evenly.
• STIRRING
Stirring blends flavors and redistributes the heat in foods. Always stir from the outside toward the center of the dish.
\ Food on the outside of the dish heats first.
• TURNING
Large foods such as roasts, poultry and chops should be turned over so that the top and bottom cook evenly.
• ARRANGEMENT
Do not stack food. Arrange a single layer on the dish for even cooking. Because dense foods cook slowly, place thicker
portions of meat, poultry, fish and vegetables toward the outside of the dish.
• TESTING FOR DONENESS
Because foods cook quickly in a Microwave Oven, you need to test frequently for doneness.
• STANDING TIME
Depending on density, food often needs to stand from 2 to 15 minutes after you remove it from the Microwave Oven.
Usually you need to cover food during standing time to retain heat. Remove most foods when they are slightly
undercooked and they will finish cooking during standing time. The internal temperature of food will rise about 10
degrees during standing time.
• PIERCING
Pierce the shell, skin or membrane of foods before cooking to prevent them from bursting. Foods that require piercing
include yolks and whites of eggs, hot dogs, clams, oysters and whole vegetables such as potatoes and squash.
• REHEATING
Reheat only precooked refrigerated food. Stir large amounts of food halfway through reheating time.
13
HINTS AND TIPS FOR MICROWAVE COOKING