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MICROWAVE COOKING TIPS
Amount of food
• If you increase or decrease theamount of food
you prepare,the time ittakes to cook that food will
also change, For example, ifyou double a recipe,
add a little morethan half the originalcooking time,
Check fordoneness and, ifnecessary, add more
time in small increments.
Starting temperature of food
• The lowerthe temperature ofthe food being put
intothe microwaveoven, the longer it takesto cook.
Food at roomtemperature will be re-heatedmore
quicklythan food at refrigeratortemperature.
Composition of food
• Food with a lot of fat and sugarwill be heated
fasterthan food containing a lotof water. Fat and
sugarwill also reach a higher temperature than
water in the cooking process.
• The more dense the food, the longer it takes to
heat. "Very dense" food like meat takes longer to
heatthan lighter,more porous food like sponge
cakes.
Sizeandshape
• Smaller pieces of food will cook fasterthanlarger
pieces,Also, same-shaped pieces cook more
evenly than different-shaped pieces,
• With foods that have different thicknesses, the
thinner partswill cook faster than the thicker parts,
Place thethinner parts of chicken wings and legs in
the center ofthe dish,
Stirring, turning foods
• Stirring and turning foods spreads heat quicklyto
the center ofthe dish and avoids overcooking atthe
outeredges of the food,
Covering food
Cover food to:
• Reduce splattering
• Shorten cooking times
• Keep food moist
You can use any covering that lets microwavespass
through. See "Getting to KnowYour Microwave
Oven" for materials that microwaves will pass
through, If you are using the Sensor function, be sure
to vent,
Releasingpressure infoods
• Severalfoods (forexample:bakedpotatoes,sausages,
eggyolks,andsomefruits)aretightlycoveredbya skinor
membrane.Steamcanbuildup underthe membrane
duringcooking,causingthefoodtoburst.Torelievethe
pressureandtopreventbursting,pierce thesefoods
beforecookingwithafork,cocktailpick,ortoothpick.
Using standing time
• Alwaysallowfood to standeitherinor outoftheoven
aftercookingpowerstops.Standingtimeafterdefrosting
andcookingallowsthetemperaturetoevenlyspread
throughoutthefood,improvingthecookingresults.For
insideovenstandingtime, youcanprograma" O" power
secondstageof thecookingcycle.SeeTwo-Stage
Cooking.
• The lengthof the standing time dependson howmuch
foodyouarecookingandhowdenseit is.Sometimesit
canbeasshortasthetimeittakesyoutoremovethe
foodfromthe ovenandtakeittothe servingtable.
However,withlarger,denserfooditem,thestandingtime
maybeas longas10minutes.
Arranging food
Forbestresults,placefoodevenlyonthe plate.Youcando
thisinseveralways:
• If you arecooking severalitemsof the samefood,
suchasbakedpotatoes,placethemina ringpatternfor
uniformcooking.
• When cooking foods of unevenshapes or thickness,
such as chickenbreasts,place thesmallerorthinner
areaofthe foodtowardsthecenterofthedishwhereitwill
beheatedlast.
• Layerthin slices of meaton topofeachother.
• When youcook or reheatwhole fish, score theskin-
thispreventscracking.
• Do notletfoodora containertouchthetoporsidesofthe
oven.Thiswillpreventpossiblearcing.
Using aluminumfoil
Metalcontainersshouldnotbeusedina microwaveoven.
Thereare,however,someexceptions.Ifyouhave
purchasedfoodwhichis prepackagedinanaluminumfoil
container,referto theinstructionsonthe package.When
usingaluminumfoilcontainers,cookingtimesmaybe
longerbecausemicrowaveswillonlypenetratethe exposed
topofthefoodandnotthebottomorthesides.Ifyou use
aluminumcontainerswithoutpackageinstructions,follow
theseguidelines:
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