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Food characteristics &
Microwave cooking
Stirring
Stirring is one of the most important of all microwaving techniques. In conventional
cooking, food is stirred for the purpose of blending. Microwaved food, however, is
stirred in order to spread and redistribute heat. Always stir from the outside towards the
centre as the outside of the food heats first.
Turning over
Large, tall foods such as roasts and whole chickens should be turned so that the top and
bottom will cook evenly. It is also a good idea to turn cut up chicken and chops.
Placing thicker portions facing outwards
Since microwaves are attracted to the outside portion of food, it makes sense to place
thicker portions of meat, poultry and fish to the outer edge of the baking dish. This way,
thicker portions will receive the most microwave energy and the food will cook evenly.
Shielding
Strips of aluminium foil (which block microwaves) can be placed over the corners or
edges of square and rectangular foods to prevent those portions from overcooking.
Never use too much foil and make sure the foil is secured to the dish or it may cause
‘arcing’ in the oven.
Elevating
Thick or dense foods can be elevated so that microwaves can be absorbed by the
underside and centre of the foods.
Piercing
Foods enclosed in a shell, skin or membrane are likely to burst in the oven unless they
are pierced prior to cooking. Such foods include yolks and whites of eggs, clams and
oysters and whole vegetables and fruits.
Testing if cooked
Food cooks so quickly in a oven, it is necessary to test it frequently. Some foods are left
in the microwave until completely cooked, but most foods, including meats and poultry,
are removed from the oven while still slightly undercooked and allowed to finish cooking
during standing time. The internal temperature of foods will rise between 5˚F (3˚C) and
15˚F (8˚C) during standing time.
Standing time
Foods are often allowed to stand for 3 to 10 minutes after being removed from the oven.
Usually the foods are covered during standing time to retain heat unless they are
supposed to be dry in texture (some cakes and biscuits, for example). Standing allows
foods to finish cooking and also helps flavour blend and develop.
To Clean Your Oven
1. Keep the inside of the oven clean
Food spatters or spilled liquids stick to oven walls and between the seal and door
surfaces. It is best to wipe up spillovers with a damp cloth right away. Crumbs and
spillovers will absorb microwave energy and lengthen cooking times. Use a damp cloth
to wipe out crumbs that fall between the door and the frame. It is important to keep this
area clean to assure a tight seal. Remove greasy spatters with a soapy cloth then rinse
and dry. Do not use harsh detergent or abrasive cleaners. The metal tray can be
washed by hand or in the dishwasher.
2. Keep the outside of the oven clean
Clean the outside of your oven with soap and water then with clean water and dry with
a soft cloth or paper towel. To prevent damage to the operating parts inside the oven,
the water should not be allowed to seep into the ventilation openings. To clean control
panel, open the door to prevent the oven from accidentally starting, and wipe a damp
cloth followed immediately by a dry cloth. Press Stop/Clear after cleaning.
3. If steam accumulates inside or around the outside of the oven door, wipe the panels with
a soft cloth. This may occur when the oven is operated under high humidity conditions
and in no way indicates a malfunction of the unit.
4. The door and door seals should be kept clean. Use only warm, soapy water, rinse then
dry thoroughly.
DO NOT USE ABRASIVE MATERIALS, SUCH AS CLEANING POWDERS OR STEEL
AND PLASTIC PADS.
Metal parts will be easier to maintain if wiped frequently with a damp cloth.
5. Do not use steam cleaners.
6. Unplug your oven from the electrical socket when you clean control panel with wet cloth
or spray water on control glass to clean. If it is not unpluggld, this product can be
operated by touching the Quick Start button.
