Kenwood SA 600 - Manual (Page 11)

★ Freezer plastic wrap can be re­
moved easily from frozen meat if
heated in the microwave cooker until
the wrapper looks moist.
★ Before barbecueing over charcoal,
cook chickens, joints, etc., in the
microwave before placing them on the
rôtisserie or grilling over the outdoor
charcoal fire. This will avoid excessive
exterior charring.
■* Scald milk for custard or a cup of
milk for a hot milky drink.
★ Melt butter or chocolate. Soften
butter for creaming or for spreading on
bread or toast.
★ When foods are prepared in the
microwave cooker many dishes can go
from freezer to cooker to table.
★ If a small amount of food is heated
in the microwave cooker, such as a
tablespoon of butter or a square of
chocolate, place a cup of water in the
oven to increase the cooking load.
★ Foods may be cooked in advance
and reheated in the microwave cooker.
Do not overheat. Fleat only until food is
at serving temperature.
★ Wooden spoons may be left in
sauce etc. during cooking.
★ If a member of the family is late for
a meal, a plate of food may be heated
and refreshed when they are ready to
eat.
★ Left over mashed potatoes may be
quickly heated and refreshed in the
microwave cooker.
★ Several foods may be cooked in the
cooker at one time. The exact time,
however, will depend on the amount
and type of food. Remember when the
amount of food placed in the cooker is
increased, it is necessary to increase
cooking times and these must be
adjusted for each type of food.
It is important to remove each dish
from the cooker as cooking is com­
pleted.
★ When first using the microwave
cooker, we would suggest cooking one
type of food at a time until you are abte
to judge the appearance of foods when
cooking is completed.
★ Basic principles used to cook food
in a conventional oven will also apply to
microwave cooking, taking into con­
sideration the short amount of time
required to cook foods in the micro-
wave cooker.
Microwave energy passes through
most cooking utensils without heating
them. As cooking takes place in the
microwave cooker there will be some
heat produced by the natural con-
dunction of heat from the cooked food.
The following utensils are recommend­
ed for microwave cooking. Selection
will depend on size of family and
cooking habits.
Do not use dishes with metal trim of
any type as this will cause sparking and
may discolour and peel. Do not use
metal cooking utensils except those
recommended in this guide.
(See page 12).
Glass Ceramic browning
dishes or skillets
These are ceramic dishes which are
especially designed to absorb micro-
wave energy. They are pre-heated in
the microwave cooker and then the
food to be cooked is placed inside. The
hot surface immediately seals the
surface of the food - like a grill - while
the microwave energy cooks the food.
They are excellent for browning steaks,
chops, sausages, chicken portions etc.
Glass
1. Any type of oven glass dish may
be used, including glass ceramic ware,
providing it has no metal trim.
2. The type and shape of the dish
will depend on the type and quantity of
food being cooked:
a) Casserole dishes may be used
for vegetables, casseroles, sauces
etc.
b) Oblong dishes may be used for
casseroles, meat cooking, fish,
etc.
c) Measuring jugs may be used
for heating liquids, making sauces
or heating soups, etc.
d) Plates may be used for heating
individual portions.
Cooking utensils
11