Whirlpool GH7155XHS User Manual download pdf (Page 22)

22

Microwave cooking

tips

Amount of food

•

If you increase or decrease the amount

of food you prepare, the time it takes to

cook that food will also change. For

example, if you double a recipe, add a

little more than half the original cooking

time. Check for doneness and, if neces-

sary, add more time in small increments.

Starting temperature of food

•

The lower the temperature of the food

being put into the microwave oven, the

longer it takes to cook. Food at room

temperature will be reheated more quickly

than food at refrigerator temperature.

Composition of food

•

Food with a lot of fat and sugar will be

heated faster than food containing a lot of

water. Fat and sugar will also reach a

higher temperature than water in the

cooking process.

•

The more dense the food, the longer it

takes to heat. “Very dense” food like meat

takes longer to reheat than lighter, more

porous food like sponge cakes.

Size and shape

•

Smaller pieces of food will cook faster

than larger pieces. Also, same-shaped

pieces cook more evenly than different-

shaped pieces.

•

With foods that have different

thicknesses, the thinner parts will cook

faster than the thicker parts. Place the

thinner parts of chicken wings and legs in

the center of the dish.

Stirring, turning foods

•

Stirring and turning foods spreads heat

quickly to the center of the dish and

avoids overcooking at the outer edges of

the food.

Covering food

Cover food to:

•

Reduce splattering

•

Shorten cooking times

•

Keep food moist

You can use any covering that lets

microwaves pass through.

Releasing pressure in foods

•

Several foods (for example: baked

potatoes, sausages, egg yolks, and some

fruits) are tightly covered by a skin or

membrane. Steam can build up under the

membrane during cooking, causing the

food to burst. To relieve the pressure and

to prevent bursting, pierce these foods

before cooking with a fork, cocktail pick,

or toothpick.

Using standing time

•

Always allow food to stand after

cooking. Standing time after defrosting

and cooking allows the temperature to

evenly spread throughout the food,

improving the cooking results.

•

The length of the standing time

depends on how much food you are

cooking and how dense it is. Sometimes

it can be as short as the time it takes you

to remove the food from the oven and

take it to the serving table. However, with

larger, denser food, the standing time may

be as long as 10 minutes.

Arranging food

For best results, place food evenly on the

plate. You can do this in several ways:

•

If you are cooking several items of the

same food, such as baked potatoes,

place them in a ring pattern for uniform

cooking.

•

When cooking foods of uneven shapes

or thickness, such as chicken breasts,

place the smaller or thinner area of the

food towards the center of the dish where

it will be heated last.

•

Layer thin slices of meat on top of each

other.

•

When you cook or reheat whole fish,

score the skin – this prevents cracking.

•

Do not let food or a container touch the

top or sides of the oven. This will prevent

possible arcing.

Cooking Guide

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