1. Microwave Cooking

2. In the Know…  Turn Over To ensure even cooking.  Arrangement Place in a circle, if possible.  Size & Shape Best to use round pans, Place thicker foods to the outside.  Standing Time Remember – Or you will overcook your food.

3. In the Know…  Elevate Raise food off the floor to assure doneness on the bottom. (Baked goods.)  Pierce Allows steam to escape.  Cover Use choice of items. Waxed Paper, Paper Towels, Plastic Wrap, Plastic Cooking Bags, Glass Cover, Foil. With foil – Shield potions of food, do not place to close to oven walls (allow 1 inch or more).

4. Converting Recipes…  Time Check food at ¼ to 1/3 of the conventional cooking time.  Moisture Use about ¼ less moisture unless using dry foods such as rice or pasta.  Sugar 50% power setting for smoother consistency.  Volume Serve 4-6 people or 6-7 minutes per pound.

5. Converting Recipes…  Fat Meat – eliminate fat or use minimal amount. Yeast dough – add extra shortening to prevent dryness (1/4 cup shortening for 3 cups flour).  Leavening Reduce by ½ to ¾ in cakes and breads. If leavening can’t be changed, let batter rest 10 minutes before using.  Seasoning Slightly reduce – do most during standing time.

6. Power Levels…  10% Warm Soften cream cheese, proofing dough  20% Low Softening chocolate, heating breads  30% Defrost Defrosting foods, cooking noodles and rice  40% Braise Cooking less-tender meats in liquid  50% Simmer Cooking sauces, stews, and soups

7. Power Levels…  60% Bake Starting cakes and quick breads  70% Roast Cooking and defrosting large meats, cheese dishes  80% Reheat Reheating leftovers  90% Sauté Quickly fry onions, mushrooms, peppers, etc.  100% High Cooking poultry, fish, veggies, and most casseroles