10
Cooking Instructions
Cooking Techniques
Stirring
Stir foods such as casseroles and vegetables while cooking to
distribute heat evenly. Food at the outside of the dish absorbs
more energy and heats more quickly, so stir from the outside
to the center. The oven will turn off when you open the door to
stir your food.
Arrangement
Arrange unevenly shaped foods, such as chicken pieces or
chops, with the thicker, meatier parts toward the outside of
the turntable where they receive more microwave energy. To
prevent overcooking, place thin or delicate parts toward the
center of the turntable.
Turning
Turn foods over midway through cooking to expose all parts to
microwave energy. This is especially important with large
items such as roasts.
Standing
Foods cooked in the microwave build up internal heat and
continue to cook for a few minutes after the oven stops. Let
foods stand to complete cooking, especially foods such as
roasts and whole vegetables. Roasts need this time to
complete cooking in the center without overcooking the outer
areas. All liquids, such as soup or hot chocolate, should be
shaken or stirred when cooking is complete. Let liquids stand
a moment before serving. When heating baby food, stir well
and test the temperature before serving.
Adding Moisture
Microwave energy is attracted to water molecules. Food that
is uneven in moisture content should be covered or allowed to
stand so that the heat disperses evenly. Add a small amount of
water to dry food to help it cook.
General Tips
• Dense foods, such as potatoes, take longer to heat than
lighter foods. Foods with a delicate texture should be
heated at a low power level to avoid becoming tough.
• Altitude and the type of cookware you are using can affect
cooking time. When using a new recipe, use the minimum
cooking time and check the food occasionally to prevent
overcooking.
• Foods with a non-porous skin or shell, such as potatoes,
eggs, or hot dogs, should be pierced to prevent bursting.
• Frying with heating oil or fat is not recommended. Fat and
oil can suddenly boil over and cause severe burns.
• Some ingredients heat faster than others. For example,
the jelly inside a jelly doughnut will be hotter than the
dough. Keep this in mind to avoid burns.
• Home canning in the microwave oven is not
recommended because all harmful bacteria may not be
destroyed by the microwave heating process.
• Although microwaves do not heat the cookware, the heat
is often transferred to the cookware. Always use pot
holders when removing food from the microwave and
instruct children to do the same.
(28 pages)
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