Maytag MMV1153AA 사용자 설명서

15

• Prepare the meat for cooking.

- Defrost completely.

- Trim off excess fat to avoid spattering.

-  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 

spattering.

• Tend the meat as it cooks.

-  Drain juices as they accumulate to reduce spattering 

and keep from overcooking the bottom of the meat.

-  Shield thin or bony portions with strips of foil to 

prevent overcooking.

•  Let the meat stand covered with foil 10-15 minutes 

after you remove it from the oven. The internal 
temperature 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 
settings for most cuts of meat.

•  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 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.

•  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.

•  Avoid overcooking by using the minimum suggested 

time. Add more time, if necessary, only after checking 
the food.

•  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.

•  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.

•  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.

Cooking