Manual Sanyo EM-S9000 (page 26 of 45) (English)

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COOKING GUIDE

COOKING PRINCIPLES AND TECHNIQUES

The Advantages of microwave

cooking are speed and efficiency. For

warming, heating, and defrosting,

nothing compares. Here are a few tips

that will make microwaving easier

and more enjoyable.

Microwave Cooking Principles

Because microwave cooking requires

only one-quarter to one-third the time

of conventional cooking, the same

cooking principles become even

more important.

Quantity

In microwave cooking, the cooking

time is dependent on the amount of

food in the oven. If you double the

recipe, plan on doubling the cooking

time.

Density

Dense foods, such as potatoes, need

more cooking time as they take

longer for microwave energy to

penetrate and the heat to conduct

through them.

Shape and Size

Cut food into uniform shapes and

sizes for even cooking in the

microwave. When cooking irregular

shapes (such as chicken pieces), place

the thicker parts to the outer edge of

the dish.

Cooking Time

Food high in moisture, sugar or fat

cook faster. Add a minimum of liquid

to moisten foods. An excess amount

of water slows cooking.

Starting Temperature

Frozen or refrigerated foods take

longer to microwave than food at

room temperature.

Delicate Ingredients

Delicate foods such as eggs, cheese,

mayonnaise, etc., cook very quickly,

and should be watched carefully.

Microwave Cooking Techniques

Arranging:

Arrange food in a circular

pattern, with denser, thicker items at the

edge of the dish.

Piercing:

Pierce the membrane of foods

such as eggs, oysters, snails, sausages,

livers, clams and whole vegetables, so

they do not burst.

Reheating:

Cooked food reheats

extremely well by using a low level of

microwave energy. Place denser foods

near the outer edge of the dish when

reheating.

Covering:

Most foods will cook and

reheat better when covered. Pierce

plastic wrap to vent steam.

Stirring:

To help food cook more quickly

and evenly, stir occasionally.

Turning Over:

To promote even cooking,

turn larger solid items such as roasts or

baked potatoes over halfway through

the cooking time.

Shielding:

Use small, smooth strips of

aluminum foil to prevent corners, thin

or bony areas from overcooking.

Standing Time:

Foods continue cooking

even after removal from the oven.

Standing time is necessary to allow

foods to complete cooking/defrosting.

Converting Recipes

Microwave recipes will likely call for

less liquid and cooking time than

conventional cooking.

Microwave Thermometers

For best results, a microwave-safe

thermometer can be carefully and

properly inserted into the food. The

guide below gives suggested

thermometer readings for meat and

poultry. Keep in mind that standing

time is essential for most food to

reach its proper serving temperature.

Guide to Internal Temperatures

140

F (60

C) . Rare beef

150

F (66

C) . Vegetables, hot drinks,

soups, casseroles

160

F (71

C) . Medium beef, lamb,

veal

165

F (74

C) . Well-done beef, lamb

170

F (77

C) . Whole fish

185

F (85

C) . Well-done pork,

poultry pieces or

roasted bird

S9000sci-cooking guide.fm Page 26 Wednesday, September 22, 1999 2:39 PM

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