About Your Microwave Oven; About Food; About Microwave Cooking - IKEA LAGAN Manual De Instrucciones

EN

ABOUT YOUR MICROWAVE OVEN

This Advice & Instructions is valuable: read it carefully
and always save it for reference.
A good microwave cookbook is a valuable asset. Check
it for microwave cooking principles, techniques, hints
and recipes.
NEVER use the microwave oven without the turntable
and support nor turn the turntable over so that a
large dish could be placed in the microwave oven. The
turntable will turn both clockwise and counterclockwise.
ALWAYS have food in the microwave oven when it is on
to absorb the microwave energy.
When using the microwave oven at power levels below
100%, you may hear the magnetron cycling on and off.
It is normal for the exterior of the microwave oven to be
warm to the touch when cooking or reheating.
Condensation is a normal part of microwave cooking.
Room humidity and the moisture in food will infl
uence the amount of moisture that condenses in the
microwave oven. Generally, covered foods will not cause
as much condensation as uncovered ones. Ventilation
openings must not be blocked.
The microwave oven is for food preparation only. It
should not be used to dry clothes or newspapers. Your
microwave oven is rated 1000 watts by using the IEC
Test Procedure. In using recipes or package directions,
check food a minute or two before the minimum time
and add time accordingly.

ABOUT FOOD

FOOD
Eggs, sausages, • Puncture egg yolks before cooking to prevent
nuts, seeds, fruits "explosion".
& vegetables • Pierce skins of potatoes, apples, squash, hot
dogs and sausages so that steam escapes.
Popcorn • Use specially bagged popcorn for microwave
cooking.
• Listen while popping corn for the popping to
slow to 1 or 2 seconds or use special popcorn
pad.
Baby food • Transfer baby food to small dish and heat
carefully, stirring often. Check temperature
before serving.
• Put nipples on bottles after heating and shake
thoroughly. "Wrist" test before feeding.
General • Cut baked goods with filling after heating to
release steam and avoid burns.
• Stir liquids briskly before and after heating to
avoid "eruption".
• Use deep bowl, when cooking liquids or
cereals, to prevent boilovers.

ABOUT MICROWAVE COOKING

• Arrange food carefully. Place thickest areas towards
outside of dish.
• Watch cooking time. Cook for the shortest amount
of time indicated and add more as needed. Food
severely overcooked can smoke or ignite.
• Cover foods while cooking. Check recipe or cookbook
for suggestions: paper towels, wax paper, microwave
plastic wrap or a lid. Covers prevent spattering and
help foods to cook evenly.
• Shield with small fl at pieces of aluminum foil any
thin areas of meat or poultry to prevent overcooking
before dense, thick areas are cooked thoroughly.
• Stir foods from outside to center of dish once or twice
during cooking, if possible.
• Turn foods over once during microwaving to speed
cooking of such foods as chicken and hamburgers.
Large items like roasts must be turned over at least
once.
• Rearrange foods such as meatballs halfway through
cooking both from top to bottom and from the center
of the dish to the outside.
• Add standing time. Remove food from microwave
oven and stir, if possible. Cover for standing time
which allows the food to fi nish cooking without
overcooking.
• Check for doneness. Look for signs indicating that
cooking temperatures have been reached.
Doneness signs include:
- Food steams throughout, not just at edge.
- Center bottom of dish is very hot to the touch.
- Poultry thigh joints move easily.
- Meat and poultry show no pinkness.
- Fish is opaque and fl akes easily with a fork.
DO DON'T
• Cook eggs in shells.
• Reheat whole eggs.
• Dry nuts or seeds in shells.
• Pop popcorn in regular brown bags or glass
bowls.
• Exceed maximum time on popcorn package.
• Heat disposable bottles.
• Heat bottles with nipples on.
• Heat baby food in original jars.
• Heat or cook in closed glass jars or air tight
containers.
• Can in the microwave as harmful bacteria
may not be destroyed.
• Deep fat fry.
• Dry wood, gourds, herbs or wet papers.
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