Sanyo EMS-8600S 사용자 설명서

Advantages of microwave cooking are speed 

and efficiency. For warming, heating, and

defrosting, nothing compares. Here are a few 

tips that will make microwaving easier and more 

enjoyable. 

Because microwave cooking requires only 

one-quarter to one-third the time of conventional 

cooking, cooking principles become even more 

important. 

In microwave cooking, the cooking time is 

dependent on the amount of food in the oven. 

If you double the recipe, plan on doubling the 

cooking time.

Dense foods, such as potatoes, need more 

cooking time as they take longer for microwave 

energy to penetrate and for the heat to be  

conducted through them.

Cut food into uniform shapes and sizes for 

even cooking in the microwave. When cooking 

irregular shapes (such as chicken pieces), place 

the thicker parts to the outer edge of the dish. 

Moisture, Sugar and Fat Food high in moisture, 

sugar or fat cook faster. Add a minimum of liquid 

to moisten foods. 
An excess amount of water slows cooking. 

Frozen or refrigerated foods take longer to  

microwave than food at room temperature.

Delicate foods such as eggs, cheese,    

mayonnaise, etc., cook very quickly, and should 

be watched carefully. 

Microwave Cooking Techniques 

Arrange food in a circular pattern, with denser, 

thicker items at the edge of the dish.

Pierce the membrane of foods such as eggs, 

oysters, snails, sausages, livers, clams and 

whole vegetables, so they do not burst.

Cooked food reheats extremely well by using 

a low level of microwave energy. Place denser 

foods near the outer edge of the dish when 

reheating.

Most foods will cook and reheat better when 

covered. Pierce plastic wrap to vent steam.

Stirring foods help them cook more quickly  

and evenly. 

To promote more even cooking, turn large, solid 

items such as roasts or baked potatoes over 

halfway through the cooking time.

Use small, smooth strips of aluminum foil to 

prevent corners, thin or bony areas  

 

from overcooking.

Foods continue cooking even after removal from 

the oven. Standing time is necessary to allow 

foods to complete cooking/defrosting.

Microwave recipes will likely call for less liquid 

and cooking time. 

A microwave-safe thermometer can be used to 

achieve the best results. Insert the thermometer 

carefully and properly into the food. The guide 

below gives suggested thermometer readings 

for meat and poultry. Keep in mind that standing 

time is essential for most food to reach its proper 

serving temperature. 

140°F (60°C) 
150°F (66°C)

160°F (71°C) 

165°F (74°C) 

170°F (77°C)
185°F (85°C)    

Rare beef
Vegetables, hot 
drinks, soups, 
casseroles
Medium beef, 
lamb, veal 
Well-done beef, 
lamb 
Whole fish
Well-done pork, 
poultry pieces or 
roasted bird

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