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To melt Chocolate, 1 square, 1 oz. (28 g) To melt Chocolate, 1/2 cup (125 ml) chips P6 (MEDIUM) P6 (MEDIUM) 1 - 11/2 1 - 11/2 Remove wrapper and place chocolate in a microwave safe dish. After heating, stir until completely melted. Note: Chocolate holds its shape even when softened. To toast Coconut, 1/2 cup (125 ml) P10 (HIGH) 1 Place in a microwave safe dish. Stir every 30 seconds. To soften Cream Cheese, 8 oz. (225 g) P3 (MED-LOW) 1 - 2 Remove wrapper and place in a microwave safe bowl. To brown Ground Beef, 1 pound (450 g) P10 (HIGH) 4 - 5 Crumble into a microwave safe colander set into another dish. Cover with plastic wrap. Stir twice. Drain grease. To cook Vegetables, Fresh (1/2 lb) (225 g) Frozen (10 oz) (285 g) Canned (15 oz) (430 g) P8 P8 P8 31/2 - 4 31/2 - 4 31/2 - 4 All pieces should be the same size. Wash thoroughly, add 1 tbsp of water per 1/2 cup of vegetables, and cover with lid or vented plastic wrap. Do not salt/butter until after cooking. Wash thoroughly, add 1 tbsp of water per 1/2 cup of vegetables, and cover with lid or vented plastic wrap. Do not salt/butter until after cooking. (Not suitable for vegetables in butter or sauce.) Empty contents into microwave safe serving bowl. Do not cover. 19 Microwave Shortcuts (continued) FOOD POWER TIME (in mins.) DIRECTIONS To cook baked Potato, (6 - 8 oz. each) (170 - 225 g) 1 2 P8 P8 31/2 - 4 6 - 7 Pierce each potato with a fork 6 times spacing around surface. Place potato or potatoes around the edge of paper-towellined glass tray (Turntable), at least 1 inch (2.5 cm) apart. Do not cover. Let stand 5 minutes to complete cooking. To steam Hand Towels - 4 P10 (HIGH) 20 - 30 sec. Soak in water, then wring out excess. Place on a microwave safe dish. Heat. Present immediately. To soften Ice Cream, 1/2 gallon (2 L) P3 (MED-LOW) 1 - 11/2 Check often to prevent melting. Cup of liquid To boil water, broth, etc. 1 cup, 8 oz. (250 ml) 2 cups, 16 oz. (500 ml) P10 (HIGH) P10 (HIGH) 11/2 - 2 21/2 - 3 Heated liquids can erupt if not stirred. Do not heat liquids in microwave oven without stirring before heating. Cup of liquid To warm Beverage, 1 cup, 8 oz. (250 ml) 2 cups, 16 oz. (500 ml) P7 (MED-HIGH) P7 (MED-HIGH) 11/2 - 2 21/2 - 3 To roast Nuts, 11/2 cups (375 ml) P10 (HIGH) 3 - 4 Spread nuts into a 9-inch (23 cm) microwave safe pie plate. Stir occasionally. To toast Sesame Seeds, 1/4 cup (60 ml) P10 (HIGH) 2 - 21/2 Place in a small microwave safe bowl. Stir twice. To skin Tomatoes, (one at a time) P10 (HIGH) 30 sec. Place tomato into a microwave safe bowl containing boiling water. Rinse and peel. Repeat for each tomato. To remove Cooking Odors, P10 (HIGH) 5 Combine 1 to 11/2 cups (250 - 375 ml) water with the juice and peel of one lemon in a 2 quart microwave safe bowl. After water finishes boiling, wipe interior of oven with a cloth. 20 Food Characteristics Cooking Techniques Bone and Fat Both bone and fat affect cooking. Bones may cause irregular cooking. Meat next to the tips of bones may overcook while meat positioned under a large bone, such as a ham bone, may be under- cooked. Large amounts of fat absorb microwave energy and the meat next to these areas may overcook. Density Porous, airy foods such as breads, cakes or rolls take less time to cook than heavy, dense foods such as potatoes and roasts. When reheating donuts or other foods with different centers be very careful. Certain foods have centers made with sugar, water, or fat and these centers attract microwaves (For example, jelly donuts). When a jelly donut is heated, the jelly can become extremely hot while the exterior remains warm to the touch. This could result in a burn if the food is not allowed to cool properly in the center. Quantity Two potatoes take longer to cook than one potato. As the quantity of the food decreases so does the cooking time. Overcooking will cause the moisture content in the food to decrease and a fire could result. Never leave microwave unattended while in use. Shape Uniform sizes heat more evenly. The thin end of a drumstick will cook more quickly than the meaty end. To compensate for irregular shapes, place thin parts toward the center of the dish and thick pieces toward the edge. Size Thin pieces cook more quickly than thick pieces. Starting Temperature Foods that are at room temperature take less time to cook than if they are chilled, refrigerated, or frozen. Piercing Foods with skins or membranes must be pierced scored or have a strip of skin peeled before cooking to allow steam to escape. Pierce clams, oysters, chicken livers, whole potatoes and whole vegetables. Whole apples or new potatoes should have a 1-inch strip of skin peeled before cooking. Score sausages and frankfurters. Do not Cook/Reheat whole eggs with or without the shell. Steam build up in whole eggs may cause them to explode, and possibly damage the oven or cause injury. Reheating SLICED hard-boiled eggs and cooking SCRAMBLED eggs is safe. Browning Foods will not have the same brown appearance ...