Emerson MW8168B Owners Manual - Page 20

MICROWAVTEECHN]QUES Stirrlng: Stir foods from outsideto centerof 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 constantlyas you do in conventioncooking. Arrangement: Arrangefoods with thin or delicateends,likedrumsticksor asparaguswith the thick or tougher portionsto the outsideof the dish. The parts which need more cooking will receivemore snergy,so food will microwaveevenly. Spaclng: Individualfoods, such as baked potatoesand cupcakeswill cook more evenly if placed_inthe oven an equaldistanceapart.Whenpossible,arrangefoods in a circular pattern.Similady,when placingfqgds in a bakingdish, anange aroundthe outsideof dish, not lined up next to each other.Food shouldnot be stackedon top of each other. Rearrangement: Rearrangeoverlappingarsas,liketails of long fish fillets,from top to bottom, and closelypackagedpieces,likemeatballs,from the outsideto the centerof the dish. Standing Time: Standingtime is especiallyimportantin microwavecooking. Microwave energycreatesheat in the outer layersof the food. As a resultof normal conduction,the food continuesto cook for a few minutesafter removalfrom the oven. Letting roasts, largewhole vegetables,casserolesand cakes stand to finishcooking allowsthe middles to cook completelywithoutovercooking,dryingor tougheningthe outsides. Covering: Coveringspeeds cooking time, retainsmorsture,tenderizes,insureseven cooking and preventsspattering.Casserolelids or plastic wrap are used for a tighter seal. Vent plastic by turning back one edge at the side of dish to form a narrow slot where excess steam can escape.Variousdegreesof moisture retentionare also obtained by using wa( paper or paper towels. Browning: Microwave€nergycooks somefoods so quicklythat the fats and sugarswithin the food do not havetime to caramelizeand give a "browned" appearance,Browning agentsdo not atfectthe qualityof microwavedfoods, but can add color and flavor.For msats and poultry,use bouquetsaucedilutedwith water or melted butter;soy,Worcestershireb, arbecueor steaksaucera sprinkingof paprikaor dry gravymix;jellyglazeor crumb coating.Frostingand toppingfinishcakesand breads.Top casserolesat the end of microwavingwith grated cheeseor crumbs. SomeFoodsdo not MicrowaveWell EggsIn Shellsandshelledboiledeggscanburst, Pancakesdo notcrush,buttheyreheawt ell.Fully-preparefdro, zenpancakesare a v a i l a b l feo r m i c r o w a v i n g . DeepFatFryingcancauseburns. Bottleswithnarrownecksmayshatterif heated. Popcornonlyin speciaml icrowavpeoppersD. onotuseoilunlessspecifiedby the manufactureor,r heatlongerthanrecommendedN.everpop pocornin paperbagsor glassutensils. 19