Guangdong Galanz Enterprises Co. Ltd. 10034002 Manual De Usuario

 

COOKING TECHNIQUES 

Your microwave makes cooking easier than conventional cooking, provided you keep 
these considerations in mind: 

   

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. 

   

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. 

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. 
 
 

   

Turn foods over midway through cooking 
to expose all parts to microwave energy. 
This is especially important with large 
foods such as roasts. 

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. 

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 disperse evenly. Add   
a small amount of water to dry food to help   
it cook.