Kenmore 565.60584 - Manual (Page 29)

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-quarter the 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 the reduction of soda or
baking powder.
If 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 1 0 minutes before cooking
in order for some of the gas to be lost.
Breads and rolis 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
French bread.
Frozen: 1 lb
Room temp.: 1 lb
P80
P80
1 - 2 min.
20 - 30 sec.
Place on paper plate or
towel.
Whole coffee cake.
Frozen: 10 - 13 oz
Room temp.: 10- 13 oz P 80
P80 1 - 2 min.
V2 - 1 min.
Place on paper plate or
towel. Let stand for 5 - 10
minutes before serving.
Butter cake
2 V4 cups (550 mb) batter
1 st stage
2 nd stage
P50
P100
5-7 min.
1 - 2 min.
Place on inverted pie plate.
Brownies
2 cups (500 mL) batter
P50 8 - 1 1 min.
Cover with wax paper.
Place on inverted pie plate.
Muffins, V4 cup (50 mL) batter
each 2
6
P70
P70
1 -1 V2 min.
3 - 4 min.
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