Maytag 8112P268-60 사용자 설명서

19

Operating Instructions

•    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.

•    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.

•  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.

•  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.

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 
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.