beautypg.com

Cooking techniques – Sears 565. 66480 User Manual

Page 16

Attention! The text in this document has been recognized automatically. To view the original document, you can use the "Original mode".

background image

COOKING TECHNIQUES

Advantages of microwave cooking are speed

and efficiency. For warming, heating, and
defrosting, nothing compares. There are a few

tips that will make microwaving easier and

more enjoyable.

Microwave Cooking Principles

Because microwave cooking requires only

one-quarter to one-third the time of
conventional cooking, the same cooking

principles become even more important.

Quantity

The more food being cooked, the longer you
will have to cook it. As a general rule, when

doubling a recipe, increase the cooking time

by about 50 percent. When cutting a recipe in

half, reduce the time by about 40 percent.

Density

Dense foods, such as potatoes, roasts and

carrots, absorb microwave energy less quickly

than porous foods such as ground beef or

mashed potatoes. Therefore, denser foods take

longer to cook.

Shape and Size

Small pieces cook faster than large ones. For
even cooking, it is important to have all the

pieces the same size. Evenly shaped pieces,
round or doughnut shaped, microwave best.

When cooking items of varying thickness,

arrange the thick portion near the outer edge
of the dish.

Moisture, Sugar and Fat

Food high in moisture, sugar or fat cook faster

than foods that are low in these substances.
Add a minimum of liquid to moist foods. An

excess amount of water slows cooking.

Starting Temperature

Frozen or refrigerated foods take longer to
microwave than food at room temperature.

Delicate Ingredients

Some foods require special attention when

cooked in the microwave oven. Delicate foods
such as eggs, cheese, mayonnaise, etc. cook
so quickly, they should be watched carefully.

Microwave Cooking Techniques

Arranging; Arrange foods in a circular pattern,
when possible.

Piercing:

Pierce the membrane of foods such

as eggs, oysters, snails, sausages, livers,
clams and whole vegetables, so they do not

burst.

Covering:

Covering speeds heating and

prevents spattering.

Stirring:To

help food cook more quickly and

evenly.

Turning

Over; To help larger foods such as

roasts or whole chickens cook more evenly.

Reheating: P\ace

food that is denser/larger/

thicker to the outer edge and the

smaller/thinner or more porous food to the

center.

Shielding:To

prevent overcooking, thin or

bony areas can be protected with small strips

of aluminum foil.

Standing Time:

Foods continue cooking even

after removal from the oven. Standing time is

necessary to allow foods to complete cooking.

Defrosting

The microwave's ability to defrost is one of its

most appreciated features. Many of the same

principles and techniques that apply to
microwave cooking also apply to microwave

defrosting.

Converting Recipes

Microwave recipes will likely call for less liquid
and cooking time.

Microwave Thermometers

For best results, a microwave-safe

thermometer can be carefully and properly

inserted into the food. The guide to internal

temperatures gives suggested thermometer

readings for meat and poultry. Keep in mind

that standing time is essential for most food to

reach its proper serving temperature.

Guide to Internal Temperatures

130”F (54T:)
140°F (60°C)
150°F

i66°C)

155°F (68°C)

160°F (71°C)
165°F (74°C)
170°F (77°C)

Rare beef
Medium beef

Vegetables, hot drinks,

soups, casseroles

Veal

Fish steaks and fillets

Well done lamb, pork

Poultry parts, whole fish.
Well done beef

14