Chart - Emerson MW8119S8 Owner's Manual

DEISSERTS
Tlue's
always
time to
make
dessert with a
microwave oven. Fruit desserts have a
remarkably fresh
fawr
and texture. Microwaved cakes are higher and more tender than conventionally baked;
since
cakes are usually frosted, browning is unimportant. Microwaved pie crusts are exceptionally tender and
flaky, while delicate custards and puddings are easy to prepare.
Gulde for Cooking Cakes
Food
Power
Cooking Time
Level
Standing
Special Notes
Time
Cake, round
(Mixed 9 inch)
100
80
6-81l2min.
7 -9min.
2 - 5
min.
Pour
into
greased and
Wax
paper lined cake dishes.
Ring
or
Angel Food Cake 80
I
-
11 min.
2
- 5
min.
Cover
with
a
microwaveable cover.
Muffin (6 muffins)
60
6
112-
8
112
min.
2 - 5
min.
Rearrange once.
Custard (6 servings)
60
15-
17 min. 5
- 7
min.
Rearranqe
once.
Baking
.
Bar cookies work best. Greasing or lining
of
the microwaveable baking dish
is
optional.
.
lf insufficient browning disturbs you, ftost, glaze or add food coloring to white
or
yellow batters.
.
A serviceable microwaveable cookie sheet can be made
by
covering cardboard with waxed paper.
.
Round glass baking dishes, and fluted or smooth microwaveable ring molds work best for cakes. You
can make
a microwaveable ring mold of your own by placing
a medium-size glass in the
center of a
round glass baking
dish.
.
Because your cakes will
rise higher in microwave cooking, never fill microwaveable cake pans more
than
half
full.
.
Reduce baking powder and soda
by
approximately one-fourth when converting
a conventional recipe.
.
Fill paperJined muffin cups to only
half full which allows for muffins to rise more than normal.
.
You can prepare your own
"brown
'n serve"
breads
and rolls by
baking
them
ahead of time in the
microwave oven. Then, place them
in a conventional oven to brown
prior
to serving.
.
Breads
and
rolls should be reheated to the
point where
they are warm to
the touch. Overheating or
overcooking makes bread tough and rubbery.
.
When making yeast bread
in
a microwave oven, choose a recipe with cornmeal, whole wheat flour,
or
rye
flour to achieve a richer color.
WEIGHT
&
MEASURE CONVERSION CHART
.
POUNDS & OUNCES TO GRAMS
POUNDS lbs GRAMS OUNCES GRAMS OUNCES
GRAMS
114
28 255
227 57 284
3t4 341 85 312
4U
113
12 340
907
142
13 369
1
361
174
14 397
1814
198
15
425
2268
227 454
2722
O
FLUID MEASUREMENTS
3175
l
CuP=
3629
I
fluid ounces
=
240 ml
4082
1
Pint
=
16
fluid ounces
=
480
ml
4536
1 Quart
=
32 fluid ounces
=
960
ml
4990
1 Gallon
=
128 fluid ounces
=
3840
ml
25
1t4
1t2
10
11
10
11