Maytag MMV5156AC 사용자 설명서

19

• 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.

• Arrange individual appetizers in a

circle for even cooking.

• Stir dips to distribute heat and

shorten cooking time.

• 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.

• 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.

• Generally, cover microwaved soups

with VENTED plastic 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.

• Appetizers with a crisp coating or

puff pastry are best done in a con-
ventional 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.

• 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.

• Prepare the meat for cooking.

- Defrost completely.

- Trim off excess fat to avoid splat-

tering.

- 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 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 and keep
from overcooking the bottom of
the meat.

- Shield thin or bony portions with

strips of foil to prevent overcook-
ing.

NOTE: 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 after you remove it
from the oven. The internal temper-
ature of the meat may rise from
5-10° F during standing time.

The Meat Cooking Table on the next
page provides detailed directions,
Power Level, and Cooking Time set-
tings for most cuts of meat.