beautypg.com

Using your microwave oven, Meat, Appetizers/sauces/soups – Siemens HF36V306 User Manual

Page 24

background image

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

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 pre-

vent 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 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.

APPETIZERS/SAUCES/SOUPS

Cooking Appetizers: Tips and Techniques
• 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 cook-

ing.

• Stir dips to distribute heat and shorten cooking time.

Cooking Sauces: Tips and Techniques
• 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

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 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.

Not Recommended
• 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.

• 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.

This manual is related to the following products: