Siemens HF35M630 Instrucclones De Operaci6N página 25

Shielding Thin areas of meat and poultry cook more quickly than meaty portions. To prevent
overcooking, these thin areas can be shielded with strips of aluminium foil. Wooden
toothpicks may be used to hold the foil in place.
CAUTION: is to be exercised when using foil. Arcing can occur if foil is too close to
oven wall or door and damage to your oven will result.
Cooking time A range of cooking time is given in each recipe. The time range compensates for the
uncontrollable differences in food shapes, starting temperature, and regional
preferences. Always cook food for the minimum cooking time given in a recipe and
check for doneness. If the food is undercooked, continue cooking. It is easier to add
time to an undercooked product. Once the food is overcooked, nothing can be
done.
Stirring
Stirring is usually necessary during microwave cooking. Always bring the cooked
outside edges toward the center and the less cooked center portions toward the
outside of the dish.
Rearranging Rearrange small items such as chicken pieces, shrimp, hamburger patties, or pork
chops. Rearrange pieces from the edge to the center and pieces from the center to
the edge of the dish.
Turning It is not possible to stir some foods to distribute the heat evently. At times,
microwave energy will concentrate in one area of the food. To help insure even
cooking, these food need to be turned. Turn over large foods, such as roasts or
turkeys, halfway through cooking.
Stand Time
Most foods will continue to cook by conduction after the microwave oven is turned
off. In meat cookery, the internal temperature will rise 5 °F to 15 °F (3 °C to 8 °C), if
allowed to stand, tented with foil, for 10 to 15 minutes. Casseroles and vegetables
need a shorter amount of standing time, but this standing time is necessary to allow
fooods to complete cooking to teh center without overcooking on the edges.
Test for Doneness
The same tests for doneness used in conventional cooking may be used for
microwave cooking. Meat is done when fork-tender or splits at fibers. Chicken is
done when juices are clear yellow and drumstick moves freely. Fish is done when it
flakes and is opaque. Cake is done when a toothpick or cake tester is inserted and
comes out clean.
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