Cooking Techniques; Utensils Guide - Furrion FMSN09-BL Manual Del Usuario

Cooking Techniques

Your microwave makes cooking easier
than conventional cooking, provided you
keep these considerations in mind:
STIRRING
Stir foods such as casseroles and
vegetables while cooking to distribute
heat evenly. Food at the outside of the
dish absorbs more energy and heats
more quickly, so stir from the outside to
the center. The oven will turn off when
you open the door to stir your food.
ARRANGEMENT
Arrange unevenly shaped foods, such
as chicken pieces or chops, with the
thicker, meatier parts toward the outside
of the turntable where they receive
more microwave energy. To prevent
overcooking, place delicate areas, such
as asparagus tips, toward the center of
the turntable.
SHIELDING
Shield food with narrow strips of
aluminum foil to prevent overcooking.
Areas that need shielding include poultry
wing tips, the ends of poultry legs, and
corners of square baking dishes. Use
only small amounts of aluminum foil.
Larger amounts can damage your oven.
TURNING
Turn foods over midway through cooking
to expose all parts to microwave energy.
This is especially important with large
foods such as roasts.
STANDING
Foods cooked in the microwave build
up internal heat and continue to cook
for a few minutes after heating stops.
Let foods stand to complete cooking,
especially foods such as cakes and
whole vegetables. Roasts need this
time to complete cooking in the center
without overcooking the outer areas. All
liquids, such as soup or hot chocolate,
should be shaken or stirred when
cooking is complete. Let liquids stand a
moment before serving. When heating
baby food, stir well at removal and test
the temperature before serving.
ADDING MOISTURE
Microwave energy is attracted to
water molecules. Food that is uneven
in moisture content should be covered
or allowed to stand so that the heat
disperses evenly. Add a small amount of
water to dry food to help it cook.

Utensils Guide

This section lists which utensils can
be used in the microwave, which ones
have limited use for short periods, and
which ones should not be used in the
microwave.
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