Tips For Microwave Cooking; Cleaning - Kenmore 721.60102 Manual De Uso Y Cuidado

TIPS FOR MICROWAVE COOKING
BROWNING
Meat and pcultry with high fat contentthat are cooked
for 10 or 15 minutesor longerwillbrown lightly.Foods
cookeda shortertimecan be brushedwith a browning
agent, such as Womestershire sauce, soy sauce, or
barbecue sauce.
COVERING
A cover traps heat and steam and causes the food to
cook more quickly.Use a lid or microwave-safe plastic
wrap with one comer foiled backto vent the excess
steam. Lidson glasscasserolescan become hot
duringcooking.Handle carefully'. W axed paper will
preventthe food from splattedngin the oven and help
retain heat. When warmingbread items, use waxed
paper, napkins,or papertowels.To absorbextra
moisture,wrap sandwichesand fatty foodsin paper
towels.
SPACING
Arrangeindividualfoods,such as baked potatoes,
cupcakes,and horsd'oeuvresin a circleand at least
1 inchapart. Thiswill helpthe food cook more evenly.
STIRRING
Stirringblends flavorsand redistributes the heat in
foods. Alwaysstir from the outsidetoward the center
of the dish. Food at the outsideof the dishheats first.
TURNING
Large foods, such as roastsand whole poultry,should
be turned sothat the top and bottomcook evenly.Also
turnover chickenpieces and chops.
ARRANGEMENT
Do not stack food.Arrange in a single layer in the dish
for more even cooking. Because dense foodscook
more slowly,place thicker portionsof meat, poultry,
fish, and vegetables toward the outsideof the dish.
TESTING FOR DONENESS
Because foods cook quickly in a microwaveoven,you
need to test frequently for aloneness.
STANDING TIME
Food often needs to stand from 2 to t5 minutes after
you remove it from the oven. Usually, you need to
cover food during standing time to retain heat. Remove
most foods when they are slightly undercooked and
they will finish cooking during standing time. The
internal temperature of food will rise about 10 °F
dudng standing time.
SHIELDING
To prevent some portions of rectangular or square
dishes from overcooking, you may need to shield
them with small strips of aluminum foil to block the
microwaves. You can also cover poultry legs and
wing tips with foil to keep them from ovemooking.
Always keep foil at least I inch from oven walls
to prevent arcing.
PIERCING
Pierce the shell, skin, or membraneof foods before
cookingto prevent them from bursting.Foods that
requirepiercing include:yolks and whitesof eggs, hot
dogs, clams, oysters,and whole vegetables,such as
potatoesand squash.
CLEANING
Wipe the oven inside and outside with a soft cloth and
a mild detergent solution. Then rinse and wipe dry.
This should be done weekly or more often, if needed.
Never use cleaning powders or rough pads.
Excessive oil splatters on the inside top will be difficult
to remove if left for many days. Wipe splatters with a
wet paper towel, especially after cooking chicken or
bacon,
REMOVABLE PARTS
The turntableand turntablerollerrest are removable.
They shouldbe hand-washedin warm (not hot) water
with a milddetergentand a softcloth. Once they are
clean, rinsewell and dry with a softcloth. Never use
cleaningpowders,steel wool, or roughpads.
• The turntablemay be cleaned at the sink. Be careful
not to chipor scratchthe edges as this may cause
the turntableto break duringuse.
• The turntableroller rest shouldbe cleaned regularly.
SPECIAL CARE
For best performanceand safety,the inner door panel
and the oven front frame shouldbe free of food or
grease buildup.Wipe often with a milddetergent;then
rinseand wipe dry. Never use cleaningpowders or
roughpads.
Aftercleaning the controlpanel, touchSTOPfCLEAR
to clear any entries that might have been entered
accidentallywhile cleaningthe panel.
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