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OPERATING INSTRUCTIONS
COOKING TECHNIQUES
Your microwave makes cooking easier than conventional cooking, provided you keep these considerations in mind:
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 centre. 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 delicate
items, such as asparagus tips, toward the centre of the turntable.
SHIELDING -
Shield food with narrow strips of aluminum foil to prevent overcooking. Areas that need shielding include
poultry wing tips, the ends of poultry legs, and corners of square baking dishes. Use only small amounts of aluminum foil.
Larger amounts can damage your oven.
TURNING
- Turn foods over midway through cooking to expose all parts to microwave energy. This is especially impor-
tant with large foods such as roasts.
- Foods cooked in the microwave build up internal heat and continue to cook for a few minutes after heat-
STANDING
ing stops. Let foods stand to complete cooking, especially foods such as cakes and whole vegetables. Roasts need this
time to complete cooking in the centre 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 at removal 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.
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