Idiomas disponibles
Idiomas disponibles
COOKING TECHNIQUES
The microwave oven makes cooking easier than in a conventional kitchen, provided that the
following considerations are taken into account:
STIRRING
• Stir foods such as casseroles and vegetables during the cooking process to distribute the heat
evenly.
• Food on the outer edge of the pan absorbs more energy and heats more quickly, so stir from the
outside in.
• The oven will turn off when you open the door to stir the food.
PLACEMENT
• Place irregularly shaped foods, such as chicken tenders or cutlets, with the thicker, meatier side
toward the outer edge of the rotating base where they will receive more energy from the microwaves.
• To avoid overcooking, place delicate areas, such as asparagus tips, toward the center of the
turntable.
PROTECTION
• Protect food with thin strips of aluminum foil to avoid overcooking.
• Areas that need protection include the wing tips and leg ends of poultry, as well as the corners of
square baking pans.
• Use only small amounts of aluminum foil. Use in large quantities may damage the oven.
ROTATION
• Rotate or flip foods midway through the cooking process to expose all parts to microwave energy.
• This is especially important when cooking large foods, such as roasts.
REST
• Food cooked in the microwave accumulates internal heat and continues to cook for a few more
minutes after the cooking process has finished.
• Allow foods to rest to finish cooking, especially foods such as cakes and whole vegetables.
• Roasts require this time to finish cooking in the center without overcooking on the outside.
• Liquids, such as soups or hot chocolate, should be shaken or stirred at the end of cooking. Let
liquids stand for a few moments before serving.
• When heating baby foods, stir them well when removing them and check the temperature before
serving.
ADDING LIQUIDS
• Water molecules attract microwave energy.
• Foods with uneven liquid content should be covered or allowed to stand to allow the heat to
disperse evenly.
• Add a small amount of water to dry foods for better cooking.
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