Sanyo EM-S5595S Instruction Manual & Cooking Manual

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Sanyo EM-S5595S Instruction Manual & Cooking Manual Manual pdf 18 page image

18Advantages of microwave cooking arespeed and efficiency. For warming, heating,and defrosting, nothing compares. Hereare a few tips that will make microwavingeasier and more enjoyable.Microwave Cooking PrinciplesBecause microwave cooking requiresonly one-quarter to one-third the time ofconventional cooking, cooking principlesbecome even more important.QuantityIn microwave cooking, the cooking timeis dependent on the amount of food inthe oven. If you double the recipe, planon doubling the cooking time.DensityDense foods, such as potatoes, needmore cooking time as they take longerfor microwave energy to penetrate andfor the heat to be conducted throughthem.Shape and SizeCut food into uniform shapes and sizesfor even cooking in the microwave.When cooking irregular shapes (such aschicken pieces), place the thicker parts tothe outer edge of the dish.Moisture, Sugar and FatFood high in moisture, sugar or fatcook faster. Add a minimum of liquid tomoisten foods.An excess amount of water slows cooking.Starting TemperatureFrozen or refrigerated foods take longerto microwave than food at roomtemperature.Delicate IngredientsDelicate foods such as eggs, cheese,mayonnaise, etc., cook very quickly, andshould be watched carefully.Microwave Cooking TechniquesArranging:Arrange food in a circular pattern, withdenser, thicker items at the edge of thedish.Piercing:Pierce the membrane of foods such aseggs, oysters, snails, sausages, livers,clams and whole vegetables, so they donot burst.Reheating:Cooked food reheats extremely well byusing a low level of microwave energy.Place denser foods near the outer edgeof the dish when reheating.Covering:Most foods will cook and reheat betterwhen covered. Pierce plastic wrap tovent steam.Stirring:Stirring foods help them cook morequickly and evenly.Turning Over:To promote more even cooking, turnlarge, solid items such as roasts orbaked potatoes over halfway through thecooking time.Shielding:Use small, smooth strips of aluminumfoil to prevent corners, thin or bonyareas from overcooking.Standing Time:Foods continue cooking even afterremoval from the oven. Standing time isnecessary to allow foods to completecooking/defrosting.Converting Recipes:Microwave recipes will likely call for lessliquid and cooking time.Microwave Thermometers:A microwave-safe thermometer can beused to achieve the best results. Insertthe thermometer carefully and properlyinto the food. The guide below givessuggested thermometer readings formeat and poultry. Keep in mind thatstanding time is essential for most foodto reach its proper serving temperature.Guía de temperaturas internas140˚F (60˚C) Carne poco hecha150˚F (66˚C) Verduras, bebidascalientes, sopas,cazuelas160˚F (71˚C) Carne de novillo,cordero o ternera a punto165˚F (74˚C) Carne y cordero bien cocidos170˚F (77˚C) Pescados enteros185˚F (85˚C) Carne de cerdo biencocido, trozos de pollo oaves asadasCOOKING GUIDECOOKING PRINCIPLES AND TECHNIQUESCOOKING GUIDE