Emerson MW8119S8 Owner's Manual page 18

Standing Tlme:
Standing
time is especially important in microwave cooking. Microwave energy creates heat in the outer
layers of the fuod. As a result of normal conduction, the food continues to cook for a
few minutes
after removal fiom the oven.
LenirB rcasfis,
large whole vegetables, casseroles and cakes
strand
to finish cooking allows
the
middles
to
cook completely
without orercooking, drying or toughening the outsides.
Coverlng: Covering speeds cooking time, retains moisture, tenderizes, insures even cooking and
prevents spattering.
Casserole lids or plastic
wrap are used for
a
tighter seal. Vent plastic by tuming back one edge at the side of dish to form
a
nanow slot
where excess steam
can
escape. Various degrees of moisture
retention
are
also
obtained
by
using
a microwave-
able cover.
Browning:
Microwave energy cooks some
foods so
quickly that the fats and
sugars within
the food do not
have time to
caramelize and give
a
"browned" appeamnce. Browning agents do
not afiect the quality of microwaved foods, but can
add
color and flavor. For meats and
poultry, use bouquet sauce diluted with water or melted butter, soy,
Worcestershire, barbecue
or steak sau@, a
sprinkling of paprika or
dry gravy mix; jelly glaze
or
crumb coating. Frosting and topping finish cakes and
breads.
Top
casseroles at
the
end of microwaving with grated
cheese or crumbs.
Some Foods do not
tlicrowave
Well
Eggs in Shells
and hard boiled eggs can burst.
Pancakes
do not crust, but
they reheat well.
Fully-prepared, frozen pancakes are available for microwaving.
Deep Fat
Frying
can cause burns.
Bottles with narrow necks may shafter if heated.
Pop Popcom
only in special microwave poppers. Do not use oil unless specified by the manufacturer, or heat longer
than recommended. Never pop popcorn in paper bags
or
glass utensils or directly on the glass tray.
HOT SNACKS AND APPETIZERS
Hot hors d'oeuvres and appetizers can be prepared very quickly
in
the oven
by
the hostess, or individual servings may be
prepared by guests.
Many appetizers may be cooked on
the
serving platter, provided
the
platter
does not have metal trim. A time saver
tip -
prepare these foods ahead of time,
refrigerate or freeze
and
refresh in the oven at serving time.
A
plate of appetizers will
take only seconds to prepare or refresh.
Cheese melts
very rapidly
and will toughen if
overcooked,
so
watch
foods combined with
cheese closely
so that
overcooking will
not
occur. As soon as cheese starts to bubble, cooking is completed.
Appetizers that have a crisp pastry exterior are best prepared
in
a conventional oven.
To prepare appetizers wrapped in bacon, it
will
be
necessary
to precook the
bacon and then wrap
around
the foods.
Oysters wrapped in
bacon are easier to prepare
in
the broiler of your conventional range.
Seafood
mixtures
can be prepared in serving shells as microwave energy
will pass
through the seafood shells without
heating. Aluminum foil should not be used for shells.
lf spreads are placed on crackers, care should be taken not to overcook as moisture from the food will cause crackers
to
become soggy. Crackers used for spreads should be very dry and crisp. This helps avoid sogginess. Heat only until
spread is
at serving temperature.
The time required to heat all appetizers will depend on the amount of food, and
the
number and the type of dish selected.
Remember the food
will
become
very
hot
even
if
the dish is cool. Cheese mixtures retain heat longer
when
heated with
microwave energy.
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