Assessments - 4, GPA: 3.5
(
)
)
|
Facilidade de uso
Safe for use in microwave, microwave/convection and conventional ovens. Plastic Microwave-Safe Cookware Yes Should be labeled, "Suitable for microwave heating." Check manufacuters’ directions for recommended uses. Reheat & Storage Yes, use caution Some microwave-safe plastic dishes are not suitable for cooking foods with high fat or sugar content. The heat from hot food may cause the plastic to warp. Melamine No This materia) absorbs microwave energy. Dishes get HOT) Plastic Foam Cups Yes Plastic foam will melt if foods reach a high temperature. Use to bring foods to a tow serving temperature. Plastic Wrap Yes Use to cover food during cooking to retain moisture and prevent spattering. Should be labelled “Suitable for Microwave Heating”. Check package directions. Straw, Wicker, Wood Yes Use only for short term reheating and to bring food to a low serving temperature. Thermometers Microwave-safe, only Conventional Yes No Use only microwave-safe meat and candy thermometers. Not suitable for use in microwave oven, will cause sparks and get hot. Wax paper Yes Use as a cover to prevent spattering and to retain moisture. CONTAINER TEST TO TEST A CONTAINER FOR SAFE MICROWAVE OVEN USE: Fill a 1-cup glass measure with water and place it in the microwave oven along with the container to be tested; heat one (1) minute at HIGH. If the container is microwave oven-safe, the container should remain comfortably cool and the water should be hot. If the container is hot, it has absorbed some microwave energy and should NOT be used. This test cannot be used for plastic containers. -5- 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 undercooked. Large amounts of fat absorb microwave energy and the meat next to these areas may overcook. Quantity: Two potatoes take longer to cook than one potato. As the quantity of the food increases so does the cooking time. When cooking small amounts of food such as one or two potatoes, do not leave oven unattended. The moisture content in the food may decrease and a fire could result. Density: Porous, airy foods such as breads, cakes or rolls take less time to cook than heavy, dense foods such as potatoes and roasts. 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 parts toward the edge. Size: Thin pieces cook more quickly than thick pieces. Starting Temperature: Foods that are room temperature take less time to cook than if they are refrigerator temperature or frozen. Spacing: Individual foods, such as baked potatoes, cupcakes and appetizers, will cook more evenly if placed in the oven equal distances apart. When possible, arrange foods in a circular pattern. Browning: Foods will not have the same brown appearance as conventionally cooked foods. Meats and poultry may be coated with browning sauce, Worcestershire sauce, barbecue sauce or shake-on browning sauce. To use, combine browning sauce with melted butter or margarine; brush on before cooking. 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 whole egg yolks and whites, clams, oysters, chicken livers, scallops, whole potatoes and whole vegetables. Whole apples or new potatoes should have a 1 -inch strip of skin peeled before cooking. Score sausage, frankfurters and hot dogs. Covering: As with conventional cooking, moisture evaporates during microwave cooking. Casserole lids or plastic wrap are used for a tighter seal. When using plastic wrap, vent the plastic wrap by folding back part of the plastic wrap from the edge of the dish to allow steam to escape. Loosen or remove plastic wrap as recipe directs for stand time. When removing plastic wrap covers, as well as any glass lids, be careful to remove them away from you to avoid steam bums. Various degrees of moisture retention are also obtained by using wax paper or paper towels. However, unless specified, a recipe is cooked uncovered. Shielding: Thin areas of meat and poultry cook more quickly than meaty portions. To prevent overcooking, these thin areas can be shielded with strips of aluminum foil. Wooden toothpicks may be used to hold the foil in place. Timing: A range in cooking time is given in each recipe. The time range compensates for the uncontrollable differences in food shapes, starting temperature and regional preferences. Always cook food for the minimum cooking time given in the recipe and check for doneness. If the food is undercooked, continue cooking. It is easier to add time to an undercooked product. Once the food is overcooked, nothing can be done. Stirring: Stirring is usually necessary during microwave cooking. We have noted when stirring is helpful, usin...