Maytag MMV5207AA Use and Care Guide download pdf (Page 19)

APPETIZERS/SAUCES/

SOUPS

Cooking Appetizers: Tips and

Techniques

Recommended

o Crisp crackers, such as melba

toast, shredded wheat, and crisp

rye crackers are best for

microwave use.Wait until party

time to add the spreads. Place a

paper towel under the crackers

while they cook in the microwave

oven to absorb extra moisture.

o Arrange individual appetizers in a

circle for even cooking.

®Stir dips to distribute heat and

shorten cooking time.

Cooking Sauces: Tips and

Techniques

®Use a microwavable casserole or

glass measuring cup that is at least

2 or 3 times the volume of the

sauce.

o Sauces made with cornstarch

thicken more rapidly than those

made with flour.

®Cook sauces made with cornstarch

or flour uncovered so you may stir

them 2 or 3 times during cooking for

a smooth consistency.

o To adapt a conventional sauce or

gravy recipe, reduce the amount of

liquid slightly.

Cooking Soups: Tips and

Techniques

o Cook soups in a microwavable dish

which holds double the volume of

the recipe ingredients to prevent

boil-over, especially if you use

cream or milk in the soup.

o Generally, cover microwaved soups

with VENTED plastic wrap or a

microwavable lid.

®Cover foods to retain moisture.

Uncover foods to retain crispness.

®Avoid overcooking by using the

minimum suggested time. Add

more time, if necessary, only after

checking the food.

®Stirring occasionally will help blend

flavors, distribute heat evenly, and

may even shorten the cooking time.

®When converting a conventional

soup recipe to cook in the

microwave, reduce the liquid, salt,

and strong seasonings.

Not Recommended

®Appetizers with a crisp coating or

puff pastry are best done in a

conventional oven with dry heat.

®Breaded products can be warmed

in the microwave oven but will not

come out crisp.

Cooking Meat: Generat Directions

®Prepare the meat for cooking.

- Defrost completely.

- Trim off excess fat to avoid

spattering.

- Place the meat, fat side down, on

a microwavable rack in a

microwavable dish.

- Use oven cooking bag for less

tender cuts of meat.

- Arrange the meat so that thicker

portions are toward the outside of

the dish.

- Cover the meat with waxed paper

to prevent spattering.

®Tend the meat as it cooks.

z Drain juices as they accumulate to

reduce spattering and keep from

overcooking the bottom of the

meat.

Shield thin or bony portions with

strips of foil to prevent

overcooking.

NOTE: Keep the foil at least 1 inch

from the oven walls, and do not

cover more than one-third of the

meat with foil at any one time.

®Let the meat stand covered with foil

10-15 minutes after you remove it

from the oven. The internal

temperature of the meat may rise

from 5q0 ° F during standing time.

The Meat Cooking Table on the next

page provides detailed directions,

Power Level, and Cooking Time

settings for most cuts of meat.

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