Emerson MW8108BSC - Manual (Page 33)

D DE ES SS SE ER RT TS S
There's always time to make dessert with a microwave oven. Fruit desserts have a remarkably fresh flavor and texture.
Microwaved cakes are higher and more tender than conventionally baked; since cakes are usually frosted, browning is
unimportant. Microwaved pie crusts are exceptionally tender and flaky, while delicate custards and puddings are easy to
prepare.
G Gu uiid de e ffo orr C Co oo ok kiin ng g C Ca ak ke es s
F Fo oo od d P Po ow we err C Co oo ok kiin ng g T Tiim me e S Stta an nd diin ng g S Sp pe ec ciia all N No otte es s
L Le ev ve ell T Tiim me e
Cake, round 10 3 - 4 min. 2 - 4 1/2 min. Pour into greased and wax
(Mixed 9 inch) 8 3 1/2 - 5 min. paper lined cake dishes.
Ring or Angel Food Cake 8 4 1/2 - 5 1/2 min. 2 - 4 1/2 min. Cover with wax paper.
Muffin (6 muffins) 6 4 1/2 - 5 1/2 min. 2 - 4 1/2 min. Rearrange once.
Custard (6 servings) 6 8 - 10 min. 4 1/2 - 6 1/2 min. Rearrange once.
B Ba ak kiin ng g
• Bar cookies work best. Greasing or lining of the microwaveable baking dish is optional.
• If insufficient browning disturbs you, frost, glaze or add food coloring to white or yellow batters.
• A serviceable microwaveable cookie sheet can be made by covering cardboard with waxed paper.
• Round glass baking dishes, and fluted or smooth microwaveable ring molds work best for cakes. You can make a
microwaveable ring mold of your own by placing a medium-size glass in the center of a round glass baking dish.
• Because your cakes will rise higher in microwave cooking, never fill microwaveable cake pans more than half full.
• Reduce baking powder and soda by approximately one-fourth when converting a conventional recipe.
• Fill paper-lined muffin cups to only half full which allows for muffins to rise more than normal.
• You can prepare your own "brown 'n serve" breads and rolls by baking them ahead of time in the microwave oven. Then,
place them in a conventional oven to brown prior to serving.
• Breads and rolls should be reheated to the point where they are warm to the touch. Overheating or overcooking makes
bread tough and rubbery.
• When making yeast bread in a microwave oven, choose a recipe with cornmeal, whole wheat flour, or rye flour to achieve a
richer color.
W WE EIIG GH HT T & & M ME EA AS SU UR RE E C CO ON NV VE ER RS SIIO ON N C CH HA AR RT T
•• P PO OU UN ND DS S & & O OU UN NC CE ES S T TO O G GR RA AM MS S
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P O U N D S ( l b s )
1 / 4
1 / 2
3 / 4
1
2
3
4
5
6
7
8
9
1 0
1 1
G R A M S ( g )
1 1 4
2 2 7
3 4 1
4 5 4
9 0 7
1 3 6 1
1 8 1 4
2 2 6 8
2 7 2 2
3 1 7 5
3 6 2 9
4 0 8 2
4 5 3 6
4 9 9 0
O U N C E S ( o z )
1
2
3
4
5
6
7
8
G R A M S ( G )
2 8
5 7
8 5
1 1 3
1 4 2
1 7 0
1 9 8
2 2 7
O U N C E S ( o z )
9
1 0
1 1
1 2
1 3
1 4
1 5
1 6
G R A M S ( g )
2 5 5
2 8 4
3 1 2
3 4 0
3 6 9
3 9 7
4 2 5
4 5 4
•• F FL LU UIID D M ME EA AS SU UR RE EM ME EN NT TS S
1 Cup = 8 fluid ounces = 240 ml
1 Pint = 16 fluid ounces = 480 ml
1 Quart = 32 fluid ounces = 960 ml
1 Gallon = 128 fluid ounces = 3840 ml