Emerson MW8108P Owners Manual - Page 33

DESSERTS There's always time to make dessert with a microwave oven. Fruit desserts have a remarkably lresh flavor and texture. Microwaved cakes are higher and more tender than conventionally baked; since cakes are usually frosted, browning is unimportant. Microwaved pie crusts are exceptionally tender and flaky, while delicale custards and puddings are easy to prepare. Gulde for Gooking Gakes Food Power Level Gooklng TIme Standlng Speclal Notes Tlme Cake, round (Mixed 9 inch) 10 3 - 4 min. 2 - 41/2 min. Pour into greased and wax 8 3112 - 5 min. paper lined cake dishes. Ring or Angel Food Cake 4112-5112min. 2 - 4 112 min. Cover with wax paper. Muffin (6 muffins) 4112-5112ntn. 2 - 4 112 nin. Rearrange once. Custard (6 seruings) 8 - 10 min. 4 112- 6 1 12nin. Rearrange once. Baking . Bar cookies work best. Greasing or lining of the microwaveable baking dish is optional. ll insufficient browning disturbs you, frost, glaze or add lood coloring to white or yellow batters. A serviceable microwaveable cookie sheet can be made by covering cardboard with waxed paper. Round glass baking dishes, and lluted or smooth microwaveable ring molds work best for cakes. You can make a microwaveable ring mold of your own by placing a medium-size glass in the center of a round glass baking dish. o Because your cakes will rise higher in microwave cooking, never lill microwaveable cake pans more than half lull. a Reduce baking powder and soda by approximately one-fourlh when converting a conventional recipe, O Fill paper-lined muflin cups to only half full which allows lor muffins to rise more than normal. O You can prepare your own "brown 'n serve" breads and rolls by baking them ahead of time in the microwave oven. Then, place them in a conventional oven to brown prior to serving. Breads and rolls should be reheated to the point where they are warm to the touch. Overheating or overcooking makes bread tough and rubbery. When making yeast bread in a microwave oven, choose a recipe with commeal, whole wheat flour, or rye llour to achieve a richer color. WEIGHT & MEASURE CONVERSION CHART O POUNDS & OUNCES TO GRAMS OUNCES OUNCES . FLUID MEASUREMENTS l CuP= 8 fluid ouflcos = 1 Pint = 16 fluid ourcos = 1 Quaft = 32 fluid ouhcos = 1 Gallon = 128 fluid ouhcos = 32 240 ml 480 ml 960 ml 3840 ml