Weight & measure conversion chart, Cooking guide (continued), Desserts – Emerson MW8117W User Manual
Page 27: Guide for cooking cakes, Baking, Pounds & ounces to grams, Fluid measurements
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COOKING GUIDE (CONTINUED)
DESSERTS
There's always time to make dessert with a microwave oven. Fruit desserts have a remarkably fresh
flavor and texture. Microwaved cakes are higher and more tender than conventionally baked; since
cakes are usually frosted, browning is unimportant. Microwaved pie crusts are exceptionally tender and
flaky, while delicate custards and puddings are easy to prepare.
Guide for Cooking Cakes
Food
Power
Level
Cooking
Time
Standing
Time
Special
Notes
Cake, round
100
3 1 / 2 - 5 min.
2 - 5 min.
Pour into greased and wax
(Mixed 9 inch)
80
4 1 / 2 - 6 min.
paper lined cake dishes.
Ring or Angel Food Cake
80
5 1 / 2 - 6 1/2 min.
2 - 5 min.
Cover with wax paper.
Muffin (6 muffins)
50
4 1 / 2 - 6 1/2 min.
2 - 5 min.
Rearrange once.
Custard (6 servings)
50
1 0 - 1 2 min.
5 - 7 min.
Rearrange once.
Baking
•
Bar cookies work best. Greasing or lining of the microwaveable baking dish is optional.
•
If insufficient browning disturbs you, frost, glaze or add food coloring to white or yellow batters.
•
A microwaveable cookie sheet can be made by covering cardboard with waxed paper.
•
Round glass baking dishes, and fluted or smooth microwaveable ring molds work best for cakes. You
can make a microwaveable ring mold of your own by placing a medium-size glass in the center of a
round glass baking dish.
•
Because your cakes will rise higher in microwave cooking, never fill microwaveable cake pans more
than half full.
•
Reduce baking powder and soda by approximately one-fourth when converting a conventional recipe.
•
Fill paper-lined muffin cups to only half full which allows for muffins to rise more than normal.
•
You can prepare your own "brown 'n serve" breads and rolls by baking them ahead of time in the
microwave oven. Then, place them in a conventional oven to brown prior to serving.
•
Breads and rolls should be reheated to the point where they are warm to the touch. Overheating or
overcooking makes bread tough and rubbery.
•
When making yeast bread in a microwave oven, choose a recipe with cornmeal, whole wheat flour, or
rye flour to achieve a richer color.
WEIGHT & MEASURE CONVERSION CHART
• POUNDS & OUNCES TO GRAMS
POUNDS (lbs)
GRAMS (g)
OUNCES (oz)
GRAMS (g) OUNCES (oz)
GRAMS (g)
1/4
114
1
28
9
255
1/2
227
2
57
10
284
3/4
341
3
85
11
312
1
454
4
113
12
340
2
907
5
142
13
369
3
1361
6
170
14
397
4
1814
7
198
15
425
5
2268
8
227
16
454
6
2722
•
FLUID MEASUREMENTS
7
3175
1 Cup =
8 fluid ounces
8
3629
1 Pint =
16 fluid ounces =
480 ml
9
4082
10
4536
1 Quart =
32 fluid ounces =
960 ml
11
4990
1 Gallon =
128 fluid ounces =
3840 ml
26