Bedienungsanleitung Cuisinart CMW-55 (Seite 39 von 41) (Englisch)

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TIP AND HINTS

CLEANING

Keeping your microwave clean will keep

it working efficiently and effectively.

• In a 2-cup measure, bring 1 cup wa-

ter mixed with 2 tablespoons lemon

juice or baking soda to a boil in the

microwave. Allow to stand in micro-

wave for 5 minutes to steam. Then

wipe walls of microwave with clean

paper towels, a damp clean towel or

a dampened microfiber cloth to re-

move softened cooking residues.

• Do not use scouring pads or abra

sive or harsh detergents.

• If using a chemical-based spray for

cleaning, be sure to wipe interior of

microwave clean with a dampened

towel so that the chemicals and their

aromas are not absorbed by the next

foods cooked.

COOKING

• To boil liquids, microwave until the

surface bubbles actively, just like

boiling on the stovetop.

• Although cooking dried beans in the

microwave is not recommended, you

can presoak them by “flash-soaking”

in the microwave: cover beans with

2 inches of water in a microwave-

safe container on high for 12 min

utes. Let stand in microwave for 15

minutes longer. Drain and cook on

stovetop until tender, adding fresh

liquid and cooking according to

package/recipe directions.

• Carryover cooking – When micro

waving, foods will continue cooking

after the microwave has stopped. It

is better to undercook slightly and let

foods stand to prevent overcooking.

• The type of food and its individual

characteristics will be an indicator of

how it cooks. Microwaving is par-

ticularly well suited to cooking veg-

etables and foods that have a high

water content. Breads and pastries

will become rubbery in texture when

reheated in the microwave. Meats

that are tender when cooked by tra-

ditional methods may be tough and

rubbery because of their complex

protein/fat structure.

• Foods cooked in the microwave will

be greatly affected by their starting

temperature. Room temperature

foods will not take as long to cook

as foods taken right from the refrig-

erator.

• Move foods around and stir them

frequently to ensure even cooking.

• You will get best results with veg

etables and seafood when they are

of similar size and thickness. Veg-

etables should be cut and trimmed

to similar sizes.

• Arrange foods in a “spoke” or

“wreath” pattern if possible to help

cook evenly.

• Do not cook eggs in their shells –

they will burst! If poaching eggs,

prick yolks with tines of a fork so

that they do not burst.

• For cooking hot cereals such as oat

meal, follow package instructions.

Cook in a large enough container to

allow for boil-ups.

• To melt chocolate in the microwave,

cut it into 1-inch pieces, or use

chocolate morsels. Place in glass

container with handle (a measuring

cup will be fine) and microwave on

Medium High (PL-7) for 1 minute.

Stir well. If necessary, microwave

again at 30-second intervals as nec-

essary. Stir well, as chocolate melts

while it is being stirred. When about

¾ of the chocolate is melted, stir to

complete melting. DO NOT OVER-

MICROWAVE – chocolate burns eas-

ily!

• Toast nuts, bread crumbs and coco

nut. Spread them on a microwave-

safe plate or pie plate. Microwave on

High for 1 to 3 minutes, stirring once

every minute. There will be carryover

cooking, so take care not to over-

cook or these items will burn.

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Cuisinart CMW-55 Seite 39

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