Emerson MWRG0901BK Owners Manual - Page 19

EN Covering: 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 narrow slot where excess steam can escape. Various degrees of moisture retention are also obtained by using wax paper or microwave-safe 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 affect the quality of microwaved foods, but can add color and flavor. For meats and poultry, use bouquet sauce diluted with water or melted butter, soy, Worcestershire, barbecue or steak sauce, a sprinkling of 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 hard 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 narrow necks may shatter if heated. Pop Popcorn only in special microwave poppers. Do NOT use oil unless specified by the manufacturer, or heat longer than recommended. Never pop popcorn in paper bags or glass utensils or directly on the glass tray. HOT SNACKS AND APPETIZERS Hot appetizers can be prepared very quickly in the microwave oven. Many appetizers may be cooked on the serving platter, provided the platter does not have metal trim. A time saving tip - prepare these foods ahead of time, refrigerate or freeze, and refresh in the oven at serving time. A plate of appetizers will take only seconds to refresh. Cheese melts very rapidly and will toughen if overcooked, so watch foods combined with cheese closely so that overcooking will not occur. As soon as cheese starts to bubble, cooking is completed. Appetizers that have a crisp pastry exterior are best prepared in a conventional oven. To prepare appetizers wrapped in bacon, it will be necessary to precook the bacon and then wrap around the foods. Oysters wrapped in bacon are easier to prepare in the broiler of your conventional oven. Seafood mixtures can be prepared in serving shells as microwave energy will pass through the seafood shells without heating. Aluminum foil should not be used for shells. If spreads are placed on crackers, care should be taken not to overcook as moisture from the food will cause crackers to become soggy. Crackers used for spreads should be very dry and crisp. This helps avoid sogginess. Heat only until spread is at serving temperature. The time required to heat all appetizers will depend on the amount of food, and the number and the type of dish selected. Remember the food will become very hot even if the dish is cool. Cheese mixtures retain heat longer when heated with microwave energy. SEAFOOD Guide for Cooking Seafood Microwaving is one of the easiest and most efficient ways of preparing fish and seafood, which stay delicate and tender with quick, moist cooking. Overcooking dries out and toughens seafood, so you should check it after the minimum time. If thick pieces like fish steaks or lobster tails are done on the outside, but still slightly translucent in the middle, let them stand for a few minutes; internal heat will complete the cooking. Food Power Level Whole Fish 100 (1 lb. to 1 1/2 lbs.) Fish Fillet 100 (1 lb.) Fish Steak 100 1 inch thick ( 1 lb.) Cooking Time 7 - 8 min. 6 - 7 min. 5 - 6 min. Standing Time 5 min. 4 - 5 min. 5 - 6 min. Special Notes Turn over after half the time. Turn over after half the time. Turn over after half the time. Cover with microwaveable cover. 19