Bedienungsanleitung Bosch HMV9302 (Seite 24 von 32) (Englisch)

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USING YOUR MICROWAVE OVEN

Cooking Appetizers: Tips and Techniques

• Crisp crackers, such as melba toast, shredded wheat,

and crisp rye crackers are best for microwave use. Wait

until party time to add the spreads. Place a paper towel

under the crackers while they cook in the microwave

oven to absorb extra moisture.

• Arrange individual appetizers in a circle for even cooking.

• Stir dips to distribute heat and shorten cooking time.

Cooking Sauces: Tips and Techniques

• Use a microwavable casserole or glass measuring cup

that is at least 2 or 3 times the volume of the sauce.

• Sauces made with cornstarch thicken more rapidly than

those made with flour.

Cooking Soups: Tips and Techniques

• Cook soups in a microwavable dish which holds double

the volume of the recipe ingredients to prevent boil-over,

especially if you use cream or milk in the soup.

• Generally, cover microwaved soups with VENTED plastic

wrap or a microwavable lid.

• Cover foods to retain moisture.

Uncover foods to retain crispness.

• Avoid overcooking by using the minimum suggested

time. Add more time, if necessary, only after checking

the food.

Not Recommended

• Appetizers with a crisp coating or puff pastry are best

done in a conventional oven with dry heat.

• Breaded products can be warmed in the microwave

oven but will not come out crisp.

• Cook sauces made with cornstarch or flour uncovered

so you may stir them 2 or 3 times during cooking for a

smooth consistency.

• To adapt a conventional sauce or gravy recipe, reduce

the amount of liquid slightly.

• Stirring occasionally will help blend flavors, distribute

heat evenly, and may even shorten the cooking time.

• When converting a conventional soup recipe to cook in

the microwave, reduce the liquid, salt, and strong

seasonings.

Cooking Meat: General Directions

• Prepare the meat for cooking:

- Defrost completely.

- Trim off excess fat to avoid splattering.

- Place the meat, fat side down, on a microwavable rack

in a microwavable dish.

- Use oven cooking bag for less tender cuts of meat.

- Arrange the meat so that thicker portions are toward

the outside of the dish.

- Cover the meat with waxed paper to prevent

splattering.

• Tend the meat as it cooks.

- Drain juices as they accumulate to reduce splattering

and keep from overcooking the bottom of the meat.

- Shield thin or bony portions with strips of foil to prevent

overcooking.

MEAT

NOTE:

Keep the foil at least 1 inch from the oven walls, and do

not cover more than one-third of the meat with foil at any

one time.

• Let the meat stand covered with foil 10-15 minutes after

you remove it from the oven. The internal temperature of

the meat may rise from 5-10°F during standing time.

The Meat Cooking Table on page 25 provides detailed

directions, Power Level, and Cooking Time settings for

most cuts of meat.

APPETIZERS/SAUCES/SOUPS

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