Handleiding Amana ACM1120AS Magnetron

Handleiding

6

GETTING THE BEST RESULTS

FROM YOUR MICROWAVE OVEN

Keep an eye on things. The instructions in this book

have been formulated with great care, but your

success in preparing food depends, of course, on how

much attention you pay to the food as it cooks. Always

watch your food while it cooks. Your microwave oven is

equipped with a light that turns on automatically when

the oven is in operation so that you can see inside and

check the progress of your recipe. Directions given in

recipes to elevate, stir, and the like should be thought of

as the minimum steps recommended. If the food seems

to be cooking unevenly, simply make the necessary

adjustments you think appropriate to correct the

problem.

Factors affecting cooking times. Many factors affect

cooking times. The temperature of ingredients used in a

recipe makes a big difference in cooking times. For

example, a cake made with ice-cold butter, milk, and

eggs will take considerably longer to bake than one

made with ingredients that are at room temperature. All

of the recipes in this book give a range of cooking times.

In general, you will find that the food remains under-

cooked at the lower end of the time range, and you may

sometimes want to cook your food beyond the maximum

time given, according to personal preference. The

governing philosophy of this book is that it is best for a

recipe to be conservative in giving cooking times. While

undercooked food may always be cooked a bit more,

overcooked food is ruined for good. Some of the recipes,

particularly those for bread, cakes, and custard,

recommend that food be removed from the oven when

they are slightly undercooked. This is not a mistake.

When allowed to stand, usually covered, these foods will

continue to cook outside of the oven as the heat trapped

within the outer portions of the foods gradually travels

inward. If the foods are left in the oven until they are

cooked all the way through, the outer portions will

become overcooked or even burnt.

As you gain experience in using your microwave oven,

you will become increasingly skillful in estimating both

cooking and standing times for various foods.

SPECIAL TECHNIQUES IN

MICROWAVE COOKING

Browning: Meats and poultry that are cooked fifteen

minutes or longer will brown lightly in their own fat.

Foods that are cooked for a shorter period of time may

be brushed with a browning sauce to achieve an

appetizing color. The most commonly used browning

sauces are Worcestershire sauce, soy sauce, and

barbecue sauce. Since relatively small amounts of

browning sauces are added to foods, the original flavor

of recipes is not altered.

Covering: A cover traps heat and steam and causes

food to cook more quickly. You may either use a lid or

microwave cling-film with a corner folded back to prevent

splitting.

Covering with waxed paper: Waxed paper effectively

prevents spattering and helps food retain some heat.

Since it makes a looser cover than a lid or cling-film, it

allows the food to dry out slightly.

Wrapping in waxed paper or paper towel: Sandwiches

and many other foods containing prebaked bread should

be wrapped prior to microwaving to prevent drying out.

Arranging and spacing: Individual foods such as baked

potatoes, small cakes, and hors d’oeuvres will heat more

evenly if placed in the oven and equal distance apart,

preferably in a circular pattern. Never stack foods on top

of one another.

Stirring: Stirring is one of the most important of all

microwaving techniques. In conventional cooking, foods

are stirred for the purpose of blending. Microwaved

foods, however, are stirred in order to spread and

redistribute heat. Always stir from the outside towards

the center as the outside 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 near the edge: Since

microwaves are attracted to the outside portion of foods,

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 foods will cook evenly.

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