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Idiomas disponibles
Idiomas disponibles
TIPS FOR MICROWAVE
COOKING
BROWNING
Meat and poultry
with
high fat content
that are cooked
for 10 or 15 minutes
or longer
will brown
lightly.
Foods
cooked
a shorter
time can be brushed
with
a browning
agent,
such as Worcestershire
sauce,
soy sauce,
or
barbecue
sauce.
COVERING
A cover traps
heat and steam
and causes
the food to
cook more quickly.
Use a lid or microwave-safe
plastic
wrap with one corner
folded
back to vent the excess
steam.
Lids on glass
casseroles
can become
hot
during
cooking.
Handle
carefully.
Waxed
paper will
prevent
the food from splattering
in the oven and help
retain
heat. When
warming
bread
items, use waxed
paper, napkins,
or paper
towels.
To absorb
extra
moisture,
wrap sandwiches
and fatty foods
in paper
towels.
SPACING
Arrange
individual
foods,
such as baked
potatoes,
cupcakes,
and hors d'oeuvres'
in a circle and at least
1 inch apart.
This will help the food cook more evenly.
STIRRING
Stirring
blends
flavors
and redistributes
the heat
in
foods.
Always
stir from the outside
toward
the center
of the dish. Food at the outside
of the dish heats first.
ARRANGEMENT
Do not stack
food. Arrange
in a single
layer
in the dish
for more
even cooking.
Because
dense
foods
cook
more slowly,
place thicker
portions
of meat,
poultry,
fish,
and vegetables
toward
the outside
of the dish.
TESTING
FOR DONENESS
Because
foods
cook quickly
in a microwave
oven, you
need
to test frequently
for doneness.
STANDING
TIME
IN OVEN
Depending
on density,
food often
needs
to stand from
2 to 15 minutes
either
in or outside
of the oven after
cooking
power
shuts off. Outside
of the oven, you
usually
need to cover food
during
standing
time to retain
heat.
Remove
most foods
when they are slightly
undercooked
and they will finish
cooking
during
standing
time. The internal
temperature
of food will rise
about
10°F during
standing
time.
SHIELDING
To prevent
some
portions
of rectangular
or square
dishes
from overcooking,
you may need to shield
them with
small strips
of aluminum
foil to block
the
microwaves.
You can also cover
poultry
legs and
wing tips with foil to keep them
from overcooking.
Always
keep
foil at least
I inch
from
oven
walls
to prevent
arcing.
TURNING
Large foods,
such as roasts
and whole
poultry,
should
be turned
so that the top and bottom
cook evenly.
Also
turn over chicken
pieces
and chops.
CLEANING
Wipe the oven
inside
and outside
with a soft cloth and
a mild detergent
solution.
Then rinse and wipe dry.
This should
be done weekly
or more often,
if needed.
Never
use cleaning
powders
or rough
pads.
Excessive
oil splatters
on the inside
top will be difficult
to remove
if left for many
days. Wipe splatters
with a
wet paper towel,
especially
after cooking
chicken
or
bacon.
REMOVABLE
PARTS
The turntable
and turntable
support
are removable.
They
should
be hand-washed
in warm
(not hot) water
with a mild detergent
and a soft cloth.
Once they are
clean,
rinse well and dry with a soft cloth.
Never use
cleaning
powders,
steel wool,
or rough
pads.
PIERCING
Pierce
the shell, skin, or membrane
of foods
before
cooking
to prevent
them from bursting.
Foods
that
require
piercing
include
yolks
and whites
of eggs,
hot
dogs,
clams,
oysters,
and whole
vegetables,
such as
potatoes
and squash.
• The turntable
may be cleaned
at the sink. Be careful
not to chip or scratch
the edges
as this may cause
the turntable
to break
during
use. Oven turntable
may
also be cleaned
in a dishwasher.
• The turntable
support
rest should
be cleaned
regularly.
SPECIAL
CARE
For best performance
and safety,
the inner door panel
and the oven
front frame
should
be free of food or
grease
buildup.
Wipe often
with a mild detergent;
then
rinse and wipe
dry. Never
use cleaning
powders
or
rough
pads.
After cleaning
the control
panel,
touch
STOP/CLEAR
to clear any entries
that might
have been
entered
accidentally
while
cleaning
the panel.
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