Kenmore 565.68301 - Manual (Page 25)

TIME COOKING - BAKED GOODS AND DESSERTS
Converting Recipes
When adapting quick bread recipes,
you will find it necessary to reduce the
amount of leavening (baking powder
or soda) by about one
normal amount. A bitter aftertaste is
apparent if too much leavening is used
in biscuits or muffins. Since food rises
higher in the microwave oven, you will
not see a loss in volume from ^e
reduction of soda or baking powder.
!f a recipe contains buttermilk or sour
cream, do not change the amount of
soda, since it serves to counteract the
sour taste and does not act only as a
leavening agent.
When using a mix where leavening
cannot be reduced, allow the dough to
stand about 10 minutes before
cooking in order for some of the gas to
be lost.
Breads and rolls should be reheated
only until they are warm to the touch.
Overheating or overcooking makes
bread tough and rubbery.
Cooking/Reheating Guide
Item Power
Cooking
Time
Special Notes
I
French bread. Place on paper plate or
Frozen: 1 lb (450 g) 8 1 -2 min.
towel.
Room temp.; 1 lb (450 g) 8 20 - 30 sec.
Whole coffee cake, Place on paper plate or
Frozen: 10 - 13 oz (280 - 370 g) 8 1 -2 min. towel. Let stand 5 -10
Room temp.: 10 -13 oz
(280 - 370 g) 8 '/2 -1 min.
minutes before serving.
Butter cake
2V a cups (550 mL) batter
Place on inverted pie plate.
1 St stage 5 5-7 min.
2nd stage HI 1 -2 min.
Brownies Cover with wax paper.
2 cups (500 mL) batter 5 8-11 min. Place on inverted pie plate.
Muffins, V a cup (50 mL) batter
each 2 7 1 -1V 2 min.
6 7 3 -4 min.
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