Sharp CD2200M - Manual (Page 27)

EN-26
Guidelines for microwave heating
Several factors should be kept in mind when selecting utensils to be used for microwave heating.
1. A plate with a narrow rim of about 1/2-inch is recommended. This keeps the food all at the same level for more
even, uniform heating.
2. Casseroles and sauced items should be heated in straight sided containers.
3. Containers should be chosen to be large enough to contain foods as they expand with heating. Milk products are
especially subject to boil-overs.
4. Most foods heat better if they are covered. Covering retains the heat that has been created, reduces dehydration
and helps keep the oven clean. There should be an opening for steam to escape from the food. Covers should also
be non-metallic to allow for proper heating.
Techniques
1. Microwave cooking is ideal for times when you run out of certain items or for preparation during slow periods.
2. Avoid overcooking. Small portions of food should stand 2-3 minutes following cooking; during this standing time
foods will complete cooking. Large portions require longer standing times.
3. When a range of times is given in a recipe (2-3 minutes), always cook the shorter amount of time and check for
doneness. Foods can always be returned to the microwave for additional cooking. Overcooked foods are tough or
dry.
4. Arrange foods with thicker portions or larger pieces toward the outside of the cooking container. Most foods cook
more evenly and faster if covered.
5. The microwave oven is quite useful in reducing broiling times for steaks and chops. Partially prepare the meat in
microwave oven, then broil for a shorter period of time.
6. Sliced meats should be at least 1/2-inch thick for best heating results. Turning the meat product overonce during
the heating process will yield more uniform heating.
7. Stir liquids briskly before heating and allow to stand at least for 20 seconds after heating before stirring or drinking
to avoid eruption.
Pastries
1. Placing rolls or muffi ns on a paper towel or napkin or wrapping in a paper towel eliminates excess moisture and
gives best results.
2. Avoid overheating. Baked items will be hotter on the inside than on the outside. Overheating causes baked products
to be dry and tough.
Breakfast Items
1. Eggs should be slightly undercooked when preparing them for later reheating in the microwave. Cool quickly and
store covered.
2. Arrange foods on platter with easily heated items near center of plate (eggs) and denser items toward outside
(sausage).
3. Do not cook eggs in the shell. Pressure will build up inside the shell and it will burst. Do not reheat cooked eggs
unless they are scrambled or chopped. Puncture the yolk before cooking eggs.
Sandwiches
1. Pre-toast bread and cool on air rack. Egg and shortening rich bread gives best results.
2. Sandwich meats should be sliced very thin. When assembling sandwich, place thicker portions toward outside
edges.
3. Cover sandwiches and refrigerate no longer than three hours. When ready to heat in the microwave, unwrap and
place on paper towel or napkin. Most sandwiches should be heated uncovered unless wrapped in paper towel or
napkin. The paper absorbs excess moisture, preventing the sandwich from becoming soggy.
4. Avoid overheating. Filling heats rapidly, and overheated sandwiches become dry and tough.
Casseroles
1. Arrange casseroles with larger pieces or bulk of food around the perimeter of the casserole; depress in center.
2. Casseroles should be heated covered with a non-metallic cover or plastic wrap except casseroles with crusts. If
tightly covered, puncture plastic wrap or loosen at one corner so steam can escape. Be careful when removing
plastic wrap; pull wrap away from you with the tines of a fork.
3. Cover casseroles evenly with sauce or gravy before refrigerating.
Vegetables
1. Arrange vegetables with larger pieces around the perimeter of the dish; depress in center.
2. Small uniform sized vegetables like peas, diced carrots and corn heat easily in the microwave oven. A butter sauce
will speed the process.
3. Heat vegetables covered with either a non-metallic cover or plastic wrap. If tightly covered, puncture plastic wrap
or loosen at one corner so steam can escape. Be careful when removing plastic wrap; pull wrap away from you
with the tines of a fork.