~CROWAVmG
TmS
●
Make sure all cookware used in your microwave
●
Paper towels, waxed paper and plastic wrap
oven is suitable for microwaving.
Most glass
can be used to cover dishes in order to retain
casseroles, cooking dishes, measuring cups, custard
moisture and prevent spattering. Be sure to vent
cups, pottery or china dinnerware which does not
plastic wrap so steam can
escaue.
have metallic trim or
glaze
with a metallic sheen
can be used. Some cookware is labeled “suitable
for microwaving.”
● If you are not
sure if a dish is
microwave-safe,
use this test:
Place
in the oven both
the dish you are
testing and a glass
measuring cup
filled with one
cup
water—set the measuring cup either in or next to the
dish. Microwave 1 minute at high. If the dish heats,
it should not be used for microwaving. If the dish
remains cool
and
only the water in the cup heats,
then the dish is microwave-safe.
.
●
Some microwaved foods require stirring,
rotiting or rearranging.
Check the Cooking Guide.
●
Steam
builds
up pressure in foods which are
tightly covered by a skin or membrane.
Pierce
potatoes,
egg
yolks and chicken livers to prevent
bursting.
If you use a meat thermometer while cooking,
make sure it is safe for use in microwave ovens.
I
I
VAmBLE
POWER LEVELS
(1-10)
Variable power levels add flexibility to your
microwave cooking. The power levels on your
microwave oven can be
compwed to the surface
units on a range. HIGH (Power
Level
10) or full
power is the fastest way to cook and gives you
100Yo
power. Each power level gives you microwave
energy
a certain percent of the time. Power Level 7 is
microwave energy
7090
of the time. Power Level 3 is
energy 3070 of the time.
A high setting (10) will cook faster but may need
additional attention such as frequent stirring, rotating
or turning over. Most of your cooking will be done
on HIGH (Power Level 10). A lower setting will cook
more evenly and with less attention given to stirring
or rotating the food. Some foods may have better
flavor, texture or appearance if one of the lower
settings is used. You may wish to use a lower power
level when cooking foods that have a tendency to
boil over, such as scalloped potatoes.
Rest periods (when the microwave energy cycles
offl
give time for the food to “equalize” or transfer heat
to the inside of the food. An example of this is shown
with Power Level 3—the defrost cycle. If microwave
energy did not cycle off, the outside of the food would
cook before the inside was defrosted.
Here are some examples of uses for various power
levels:
POWER LEVEL
BEST USES
High
10
Fish, bacon, vegetables,
boiling liquids.
Medium 7
Gentle cooking of meat and
poultry;
baking
casseroles
and reheating.
Medium 5
Slow cooking and tenderizing
such as stews and less tender
cuts of meat.
Low 3
Defrosting without cooking;
simmerin~;
delicate sauces.
warm I
Keeping food warm without
overcooking; softening butter.
6
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