GE JEM23L Manuel d'utilisateur télécharger pdf (Page 17)

GLOSSARY OF

~CROWAW

TE~S

When adapting recipes for the microwave, it is

best to start with a familiar recipe. Knowing how

the food should look and

tiste

will help when

adapting recipes for microwaving. Foods that

require browning or crisp, dry surfaces will

cook better in regular ovens.

●

Moist foods, such as vegetables, fruits, poultry

and

seafood, microwave well.

●

Rich foods, such as bar cookies, moist cakes

and

candies, are suitable for microwaving because of

their high fat and sugar content.

●

Reduce regular oven cooking times by one-half to

one-third. Check food after minimum time to avoid

overcooking.

●

Small amounts of butter or oil can be used for

flavoring, but

are

not needed to prevent sticking.

●

Seasonings may need to be reduced.

Sdt

meats and

vegetables after cooking.

Covering.

In both regular baking

and

microwave

cooking, covers hold in moisture, allow for more

even heating and reduce cooking time. In regular

ovens, partial covering allows excess steam to escape.

Venting plastic wrap or covering with wax paper

serves the same purpose when microwaving.

Venting.

After covering a dish with plastic wrap,

you vent the plastic wrap by turning back one comer

so excess steam can escape.

Arranging Food in Oven.

When baking in regular

ovens, you position foods, such as cake layers or

potatoes, so hot air

can

flow around them. When

microwaving, you arrange foods in a ring, so that

all sides are exposed to microwave energy.

Basic Microwave Gtidelhes

Density of Food.

In both regular baking and

microwave cooking, dense foods, such as potatoes,

take

longer to cook

tian

light, porous foods, such as

rolls, bread or pieces of cake.

Round Shapes.

Since microwaves penetrate foods

to about one inch from top, bottom and sides, round

shapes and rings cook more evenly. Comers receive

more energy

and

may overcook. This may also

happen when cooking in a regular oven.

Delimcy.

Foods with a delicate texture, such as

custards, are best cooked at lower power settings

to avoid toughening.

Natural Moisture

of food affects how it cooks. Very

moist foods cook evenly because microwave energy

is attracted to water molecules. Food

that

is uneven

in moisture should be covered or allowed to stand

so it heats evenly.

Stirring.

In range-top cooking, you stir foods up from

the bottom to heat them evenly. When microwaving,

you stir cooked portions from the outside to the center.

Foods that require constant stirring will need only

occasional stirring when microwaving.

Wrning

Over.

In range-top cooking, you turn over

foods, such as hamburgers, so both sides can directly

contact the hot pan. When microwaving, turning is

often needed during defrosting or when cooking

certain foods, such as frozen hamburgers.

Standing Time.

When you cook with regular ovens,

foods such as roasts or cakes are allowed to stand to

finish cooking or to set. Standing time is especially

important in microwave cooking. Note that a

microwaved cake is not placed on a cooling rack.

Shielding.

In a regular oven, you shield chicken

breasts or baked foods to prevent over-browning.

When microwaving, you use small strips of foil to

shield thin parts, such as the tips of wings

and

legs

pultry,

which would cook before larger parts.

Arcing.

Sparks caused by too much metal in the

microwave oven or metal touching the side of the

oven or foil that is not molded to food.

Prick Foods to Release Pressure.

Steam builds up

pressure in foods that

are

tightly covered by a skin or

membrane. Prick foods, such as potatoes (as you do

before regular oven cooking),

egg

yolks and chicken

livers, to prevent bursting.

Rotiting.

Occasionrdly,

repositioning a dish in the

oven helps food cook more evenly. To rotate 1/2 turn,

turn

the

dish until

the

side that was to

the

back of the

oven is to

the

front. To rotate 1/4 turn, turn

tie

dish

until the side that was to

the

back of

the

oven is to

the side.

Piece Size.

Small pieces cook faster than large ones.

Pieces that

are

similar in size and shape cook more

evenly. With large pieces of food, reduce

the

power

setting for even cooking.

Shape of Food.

In both types of cooking, thin areas

cook faster than

tiick

areas. This can be controlled in

microwaving by placing thick pieces near the outside

edge and thin pieces in the center.

Stirting Temperature.

Foods taken from the freezer

or refrigerator take longer to cook than foods at room

temperature. Timings in our recipes are based on the

temperatures at which you normally store

the

foods.

Quantity of Food.

In both types of cooking, small

amounts usually take less time than large amounts.

This is most apparent in microwave cooking, where

time is directly related to the number of servings.

Shelf

(on models so equipped). Use

the

shelf to heat

more than one dish at a time. Take the shelf out when

you are not using it.

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GE JEM23L Manuel d'utilisateur Page 17

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