Sanyo EM-Z2100GS Owners Manual - Page 21

25941_EM_Z2100GS manual.qxd 7/7/05 8:32 AM Page 21 COOKING GUIDE MICROWAVE ONLY COOKING GUIDE COOKING PRINCIPLES AND TECHNIQUES Advantages of microwave cooking are speed and efficiency. For warming, heating, and defrosting, nothing compares. Here are a few tips that will make microwaving easier and more enjoyable. Microwave Cooking Principles Because microwave cooking requires only one-quarter to one-third the time of conventional cooking, cooking principles become even more important. Quantity In microwave cooking, the cooking time is dependent on the amount of food in the oven. If you double the recipe, plan on doubling the cooking time. Density Dense foods, such as potatoes, need more cooking time as they take longer for microwave energy to penetrate and for the heat to be conducted through them. Shape and Size Cut food into uniform shapes and sizes for even cooking in the microwave. When cooking irregular shapes (such as chicken pieces), place the thicker parts to the outer edge of the dish. Moisture, Sugar and Fat Food high in moisture, sugar or fat cook faster. Add a minimum of liquid to moisten foods. An excess amount of water slows cooking. Starting Temperature Frozen or refrigerated foods take longer to microwave than food at room temperature. Delicate Ingredients Delicate foods such as eggs, cheese, mayonnaise, etc., cook very quickly, and should be watched carefully. Microwave Cooking Techniques Arranging: Arrange food in a circular pattern, with denser, thicker items at the edge of the dish. Piercing: Pierce the membrane of foods such as eggs, oysters, snails, sausages, livers, clams and whole vegetables, so they do not burst. Reheating: Cooked food reheats extremely well by using a low level of microwave energy. Place denser foods near the outer edge of the dish when reheating. Covering: Most foods will cook and reheat better when covered. Pierce plastic wrap to vent steam. Stirring: Stirring foods help them cook more quickly and evenly. Turning Over: To promote more even cooking, turn large, solid items such as roasts or baked potatoes over halfway through the cooking time. Shielding: Use small, smooth strips of aluminum foil to prevent corners, thin or bony areas from overcooking. Standing Time: Foods continue cooking even after removal from the oven. Standing time is necessary to allow foods to complete cooking/defrosting. Converting Recipes: Microwave recipes will likely call for less liquid and cooking time. Microwave Thermometers: A microwave-safe thermometer can be used to achieve the best results. Insert the thermometer carefully and properly into the food. The guide below gives suggested thermometer readings for meat and poultry. Keep in mind that standing time is essential for most food to reach its proper serving temperature. Guide to Internal Temperatures 140˚F (60˚C) Rare beef 150˚F (66˚C) Vegetables, hot drinks, soups, casseroles 160˚F (71˚C) Medium beef, lamb, veal 165˚F (74˚C) Well-done beef, lamb 170˚F (77˚C) Whole fish 185˚F (85˚C) Well-done pork, poultry pieces or roasted bird 21