Maytag UMV1152AA Guia Del Usuario página 18

Cooking
(cont'd)
APPETIZERS/SAUCES/
SOUPS
Cooking Appetizers: Tips and
Techniques
Recommended
• Crisp crackers, such as melba
toast, shredded wheat, and crisp
rye crackers are best for microwave
use. Wait until party time to add the
spreads. Place a paper towel under
the crackers while they cook in the
microwave oven to absorb extra
moisture.
• Arrange individual appetizers in a
circle for even cooking.
• Stir dips to distribute heat and
shorten cooking time.
Cooking Sauces: Tips and
Techniques
• Use a microwavable casserole or
glass measuring cup that is at least
2 or 3 times the volume of the
sauce.
• Sauces made with cornstarch
thicken more rapidly than those
made with flour.
Cooking Soups: Tips and
Techniques
• Cook soups in a microwavable dish
which holds double the volume of
the recipe ingredients to prevent
boil-over, especially if you use
cream or milk in the soup.
• Generally, cover microwaved soups
with VENTED plastic wrap or a
microwavable lid.
• Cover foods to retain moisture.
Uncover foods to retain crispness.
• Avoid overcooking by using the
minimum suggested time. Add
more time, if necessary, only after
checking the food.
Not Recommended
• Appetizers with a crisp coating or
puff pastry are best done in a con-
ventional oven with dry heat.
• Breaded products can be warmed
in the microwave oven but will not
come out crisp.
• Cook sauces made with cornstarch
or flour uncovered so you may stir
them 2 or 3 times during cooking
for a smooth consistency.
• To adapt a conventional sauce or
gravy recipe, reduce the amount of
liquid slightly.
• Stirring occasionally will help blend
flavors, distribute heat evenly, and
may even shorten the cooking
time.
• When converting a conventional
soup recipe to cook in the
microwave, reduce the liquid, salt,
and strong seasonings.
MEAT
Cooking Meat: General Directions
• Prepare the meat for cooking. -
Defrost completely.
- Trim off excess fat to avoid splat-
tering.
- Place the meat, fat side down, on
a microwavable rack
microwavable dish.
- Use oven cooking bag for less
tender cuts of meat.
- Arrange the meat so that thicker
portions are toward the outside
of the dish.
- Cover the meat with waxed paper
to prevent splattering.
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• Tend the meat as it cooks.
- Drain juices as they accumulate
to reduce splattering and keep
from overcooking the bottom of
the meat.
- Shield thin or bony portions with
strips of foil to prevent overcook-
ing.
NOTE: Keep the foil at least 1 inch
in a