Siemens HF36V306 Manuel D’Utilisation
24
USING YOUR MICROWAVE OVEN
MEAT
Cooking Meat: General Directions
• Prepare the meat for cooking:
- Defrost completely.
- Trim off excess fat to avoid splattering.
- Place the meat, fat side down, on a microwavable
• Prepare the meat for cooking:
- Defrost completely.
- Trim off excess fat to avoid splattering.
- Place the meat, fat side down, on a microwavable
rack in a microwavable dish.
- Use oven cooking bag for less tender cuts of meat.
- Arrange the meat so that thicker portions are toward
- Arrange the meat so that thicker portions are toward
the outside of the dish.
- Cover the meat with waxed paper to prevent
splattering.
• Tend the meat as it cooks.
- Drain juices as they accumulate to reduce splattering
- Drain juices as they accumulate to reduce splattering
and keep from overcooking the bottom of the meat.
- Shield thin or bony portions with strips of foil to pre-
vent overcooking.
NOTE:
Keep the foil
Keep the foil
at least 1 inch from the oven walls, and do
not cover more than one-third of the meat with foil at
any one time.
• Let the meat stand covered with foil 10-15 minutes
any one time.
• Let the meat stand covered with foil 10-15 minutes
after you remove it from the oven. The internal tem-
perature of the meat may rise from 5-10°F during
standing time.
The Meat Cooking Table on page 25 provides detailed
directions, Power Level, and Cooking Time settings for
most cuts of meat.
perature of the meat may rise from 5-10°F during
standing time.
The Meat Cooking Table on page 25 provides detailed
directions, Power Level, and Cooking Time settings for
most cuts of meat.
APPETIZERS/SAUCES/SOUPS
Cooking Appetizers: Tips and Techniques
• Crisp crackers, such as melba toast, shredded wheat,
• Crisp crackers, such as melba toast, shredded wheat,
and crisp rye crackers are best for microwave use. Wait
until party time to add the spreads. Place a paper towel
under the crackers while they cook in the microwave
oven to absorb extra moisture.
until party time to add the spreads. Place a paper towel
under the crackers while they cook in the microwave
oven to absorb extra moisture.
• Arrange individual appetizers in a circle for even cook-
ing.
• Stir dips to distribute heat and shorten cooking time.
Cooking Sauces: Tips and Techniques
• Use a microwavable casserole or glass measuring cup
• Use a microwavable casserole or glass measuring cup
that is at least 2 or 3 times the volume of the sauce.
• Sauces made with cornstarch thicken more rapidly than
those made with flour.
Cooking Soups: Tips and Techniques
• Cook soups in a microwavable dish which holds double
• Cook soups in a microwavable dish which holds double
the volume of the recipe ingredients to prevent boil-
over, especially if you use cream or milk in the soup.
over, especially if you use cream or milk in the soup.
• Generally, cover microwaved soups with VENTED plas-
tic wrap or a microwavable lid.
• Cover foods to retain moisture.
Uncover foods to retain crispness.
• Avoid overcooking by using the minimum suggested
time. Add more time, if necessary, only after checking
the food.
the food.
Not Recommended
• Appetizers with a crisp coating or puff pastry are best
• Appetizers with a crisp coating or puff pastry are best
done in a conventional oven with dry heat.
• Breaded products can be warmed in the microwave
oven but will not come out crisp.
• Cook sauces made with cornstarch or flour uncovered
so you may stir them 2 or 3 times during cooking for a
smooth consistency.
smooth consistency.
• To adapt a conventional sauce or gravy recipe, reduce
the amount of liquid slightly.
• Stirring occasionally will help blend flavors, distribute
heat evenly, and may even shorten the cooking time.
• When converting a conventional soup recipe to cook in
the microwave, reduce the liquid, salt, and strong
seasonings.
seasonings.