FRIGIDAIRE TMV151F - Manual (Page 13)

Manual Operation
13
Getting The Best Cooking Results
To get the best results from your microwave oven, read and follow the guidelines below.
• Storage Temperature: Foods taken from the freezer or refrigerator take longer to cook than the same foods at
room temperature.
• Size: Small pieces of food cook faster than large ones, pieces similar in size and shape cook more evenly. For
even cooking, reduce the power level when cooking large pieces of food.
• Natural Moisture: Very moist foods cook more evenly because microwave energy is attracted to water
molecules.
• Stir foods such as casseroles and vegetables from the outside to the center to distribute the heat evenly and
speed cooking. Constant stirring is not necessary.
• Turn over foods like pork chops, roasts, or whole cauliflower halfway through the cooking time to expose all
sides equally to microwave energy.
• Place delicate areas of foods, such as asparagus tips, toward the center of the dish.
• Arrange unevenly shaped foods, such as chicken pieces or salmon steaks, with the thicker, meatier parts
toward the outside of the dish.
• Shield, with small pieces of aluminum foil, parts of food that may cook quickly, such as wing tips and leg ends
of poultry.
• Let It Stand: After you remove the food from the microwave, cover food with foil or casserole lid and let it stand
to finish cooking in the center and avoid overcooking the outer edges. The length of standing time depends on
the density and surface area of the food.
• 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.