Cuisinart CMW-55 Series - Manual (Page 39)

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TIP AND HINTS
CLEANING
Keeping your microwave clean will keep
it working efficiently and ef fectively.
•In a 2-cup measur e, bring 1 cup wa-
ter mixed with 2 tablespoons lemon
juice or baking soda to a boil in the
microwave. Allow to stand in micr o-
wave for 5 minutes to steam. Then
wipe walls of microwave with clean
paper towels, a damp clean towel or
a dampened microfiber cloth to r e-
move softened cooking residues.
•Do not use scouring pads or abra -
sive or harsh detergents.
•If using a chemical-based spray for
cleaning, be sure to wipe interior of
microwave clean with a dampened
towel so that the chemicals and their
aromas ar e not absorbed by the next
foods cooked.
COOKING
•T o boil liquids, microwave until the
surface bubbles actively, just like
boiling on the stovetop.
•Although cooking dried beans in the
microwave is not r ecommended, you
can presoak them by “flash-soaking”
in the microwave: cover beans with
2 inches of water in a microwave-
safe container on high for 12 min-
utes. Let stand in microwave for 15
minutes longer. Drain and cook on
stovetop until tender, adding fr esh
liquid and cooking according to
package/recipe dir ections.
•Carryover cooking – When micr o-
waving, foods will continue cooking
after the microwave has stopped. It
is better to undercook slightly and let
foods stand to prevent over cooking.
•The type of food and its individual
characteristics will be an indicator of
how it cooks. Microwaving is par -
ticularly well suited to cooking veg-
etables and foods that have a high
water content. Breads and pastries
will become rubbery in texture when
reheated in the micr owave. Meats
that are tender when cooked by tra-
ditional methods may be tough and
rubbery because of their complex
protein/fat structur e.
•Foods cooked in the micr owave will
be greatly af fected by their starting
temperature. Room temperatur e
foods will not take as long to cook
as foods taken right from the r efrig-
erator.
•Move foods ar ound and stir them
frequently to ensur e even cooking.
•Y ou will get best results with veg -
etables and seafood when they are
of similar size and thickness. Ve g-
etables should be cut and trimmed
to similar sizes.
•Arrange foods in a “spoke” or
“wreath” patter n if possible to help
cook evenly.
•Do not cook eggs in their shells –
they will burst! If poaching eggs,
prick yolks with tines of a fork so
that they do not burst.
•For cooking hot cer eals such as oat-
meal, follow package instructions.
Cook in a large enough container to
allow for boil-ups.
•T o melt chocolate in the microwave,
cut it into 1-inch pieces, or use
chocolate morsels. Place in glass
container with handle (a measuring
cup will be fine) and microwave on
Medium High (PL-7) for 1 minute.
Stir well. If necessary, micr owave
again at 30-second intervals as nec-
essary. Stir well, as chocolate melts
while it is being stirred. When about
¾ of the chocolate is melted, stir to
complete melting. DO NOT OVER-
MICROWA VE – chocolate burns eas-
ily!
•T oast nuts, bread crumbs and coco -
nut. Spread them on a micr owave-
safe plate or pie plate. Microwave on
High for 1 to 3 minutes, stirring once
every minute. There will be carryover
cooking, so take care not to over -
cook or these items will burn.