GE je640 Use And Care And Cooking Manual

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GE je640 Use And Care And Cooking Manual Manual pdf 20 page image

GLOSSARY OF MICROWAVE TERMSWhen adapting recipes for the microwave, it isbest to start with a familiar recipe. Knowing howthe food should look and tiste will help whenadapting recipes for microwaving. Foods thatrequire browning or crisp, dry surfacw will cookbetter in regular ovens.l Moist foods, such as vegetables, fruits, poultry andseafood, microwave well.l Rich foods, such as bar cookies, moist cakes andcandies, are suitable for microwaving because oftheir high fat and sugar content.l Reduce regular oven cooking times by 1/2 to 1/3.Check food after minimum time to avoidover-cooking.l Small amounts of butter or oil can be used forflavoring, but are not needed to prevent sticking.l Seasonings may need to be reduced. Salt meats andvegetables after cooking.Covering. In both regular baking and microwavecooking, covers hold in moisture, allow for moreeven heating and reduce cooking time. In regularovens, partial covering allows excess steam to escape.Venting plastic wrap or covering with wax paperserves the same purpose when microwaving.Venting. After covering a dish with plastic wrap,you vent the plastic wrap by turning back 1 comerso excess steam can escape.Arranging Food in Oven. When baking in regularovens, you position foods, such as cake layers orpotatoes, so hot air can flow around them. Whenmicrowaving, you arrange foods in a ring, so that allsides are exposed to microwave energy.Stirring. In range-top cooking, you stir foods up fromthe bottom to heat them evenly. When microwaving,you stir cooked portions from the outside to thecenter. Foods that require constant stirring will needonly occasional stirring when microwaving.~rning Over. In range-top cooking, you turn overfoods, such as hamburgers, so both sides can directlycontact the hot pan. When microwaving, turning isoften needed during defrosting or when cookingcertain foods, such as frozen hamburgers.Standing Time. When you cook with regular ovens,foods such as roasts or cakes are allowed to stand tofinish cooking or to set. Standing time is especiallyimportant in microwave cooking. Note that amicrowaved cake is not placed on a cooling rack.Shielding. In a regular oven, you shield chickenbreasts or baked foods to prevent over-browning.When microwaving, you use small strips of foil toshield thin parts, such as the tips of wings and legson poultry, which would cook before larger parts.Arcing. Sparks caused by too much metal in themicrowave oven or metal touching the side of theoven or foil that is not molded to food.Prick Foods to Release Pressure. Steam builds uppressure in foods that are tightly covered by a skin ormembrane. Prick foods, such as potatoes (as you dobefore regular oven cooking), egg yolks and chickenlivers, to prevent bursting.Rotating. Occasionally, repositioning a dish in the ovenhelps food cook more evenly. To rotate 1/2 turn, turn thedish until the side that was to the back of the oven is tothe front. To rotate 1/4 turn, turn the dish until the sidethat was to the back of the oven is to the side.Basic Microwave GuidelinesDensity of Food. In both regular baking and Piece Size. Small pieces cook faster than large ones.microwave cooking, dense foods, such as potatoes, Pieces that are similar in size and shape cook moretake longer to cook than light, porous foods, such as evenly. With large pieces of food, reduce the powerrolls, bread or pieces of cake. setting for even cooking.Round Shapes. Since microwaves penetrate foods to Shape of Food. In both types of cooking, thin areasabout I inch from top, bottom and sides, round shapes cook faster than thick areas. This can be controlled inand rings cook more evenly. Comers receive more microwaving by placing thick pieces near the outsideenergy and may overcook. This may also happen edge and thin pieces in the center.when cooking in a regular oven. Starting Temperature. Foods taken from the freezerDelicacy. Foods with a delicate texture, such as or refrigerator take longer to cook than foods at roomcustards, are best cooked at lower power settings to temperature. Timings in our recipes are based on theavoid toughening. temperatures at which you normally store the foods.Natural Moisture of food affects how it cooks. Very Quantity of Food. In both types of cooking, smallmoist foods cook evenly because microwave energy is amounts usually take less time than large amounts.attracted to water molecules. Food that is uneven in This is most apparent in microwave cooking, where14 L- --. ._e+.A..=s-q.~~&=. +..+-tit=Jw==e=;..;.L .-.–..-.. - ...- .-.: .; . . .., k-- ..6 mq...sol,_,_/_...-.--—--—-:-. .._-. .. 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