Bruksanvisning Amana C720E Mikrovågsugn

Bruksanvisning

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.

Elevating: Thick or dense foods are often elevated

so that microwaves can be absorbed by the

underside and center 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 both

yolks and whites of eggs, clams and oysters, and

many whole vegetables and fruits.

Testing if cooked: Because foods cook so quickly in

a microwave oven, it is necessary to test food

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

microwave 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 flavors to blend and develop.

HOW FOOD CHARACTERISTICS

AFFECT MICROWAVE COOKING

Density of foods: Light, porous food like cakes and

breads cook more quickly than heavy, dense foods

such as roasts and casseroles. You must take care

when microwaving porous foods that the outer edges

do not become dry and brittle.

Height of foods: The upper portion of tall foods,

particularly roasts, will cook more quickly than the

lower portion. Therefore, it is wise to turn tall foods

during cooking, sometimes several times.

Moisture content of foods: Since the heat

generated from microwaves tends to evaporate

moisture, relatively dry foods such as roasts and

some vegetables should either be sprinkled with

water prior to cooking or covered to retain moisture.

Bone and fat content of foods: Bones conduct heat

and fat cooks more quickly than meat. Therefore,

care must be taken when cooking bony or fatty cuts

of meat that the meats do not cook unevenly and do

not become overcooked.

8

OTHER HELPFUL INFORMATION

Betyg

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