Emerson MW8108P Owners Manual - Page 21

MIGROWAVE TEGHNIQUES Stirring: Stir foods from outside to center of dish once or twice during cooking to equalize heat and speed microwaving. Foods will not burn or stick, so there's no need to stir constantly as you do in conventional cooking. Arrangement: Arrange foods with thin or delicale ends, like drumsticks or asparagus spears with the thick or tougher pofiions to the outside ol the dish. The parts which need more cooking will receive more energy, so food will microwave evenly. Spacing: lndividual foods, such as baked potatoes and cupcakes will cook more evenly if placed in the oven an equal distance apart, When possible, arrange foods in a circular pattern. Similarly, when placing loods in a baking dish, arrange around the outside of dish, not lined up next to each other, Food should not be stacked on top ol each other. Rearrangement: Rearrange overlapping areas, like tails ol long fish fillets, lrom top to bottom, and closely packed pieces, like meatballs, from the outside to the center of the dish. Standing Time: Standing time is especially important in microwave cooking. Microwave energy creates heat in the ouler layers of the food. As a result of normal conduction, the lood continues to cook lor a few minutes alter removal from the oven. Letting roasts, large whole vegetables, casseroles and cakes stand to linish cooking allows the middles to cook completely without overcooking, drying or toughening the outsides. Coverlng: Covering speeds cooking time, retains moisture, tenderizes, insures even cooking and prevents spattering. Casserole lids or plastic wrap are used for a tighter seal. Vent plastic by turning back one edge at the side of dish to form a nanow slot where excess steam can escape. Various degrees of moisture retention are also obtained by using wax paper or paper towels. Browning: Microwave energy cooks some foods so quickly that the fats and sugars within the food do not have time to caramelize and give a "browned" appearance. Browning agents do not allect the quality of microwaved foods, but can add color and flavor. For meats and poullry, use bouquet sauce diluted with water or melted buller; soy, Worcestershire, barbecue or steak sauce: a sprinkling ol paprika or dry gravy mix;jelly glaze or crumb coating. Frosting and topping finish cakes and breads. Top casseroles at the end of microwaving with grated cheese or crumbs. Some Foods do not Microwave Well Eggs in Shells and shelled boiled eggs can burst. Pancakes do not crust, but they reheat well. Fully-prepared, frozen pancakes are available for microwaving. Deep Fat Frying can cause burns. Bottles with nanow necks may shatter il heated. Pop Popcorn only in special microwave poppers. Do not use oil unless specilied by the manufacturer, or heat longer than recommended. Never pop popcorn in paper bags or glass utensils or directly on the glass tray. 20