Galaxy 721.65002 Manual de utilização e cuidados - Página 17
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Imprimir páginaQuestions
and Answers
(continued)
Food
Question
Answer
What is wrong when
baked foods have a
A hard, dry, brown spot indicates
overcooking.
Shorten
the cooking
hard, dry, brown spot?
or reheating
time.
Why do eggs sometimes
pop?
Why are scrambled
eggs sometimes
a
little dry after cooking?
Why do baked apples sometimes
burst
during cooking?
Why do baked potatoes
sometimes
burn during cooking?
Why is a standing
time recommended
after microwave
cooking
time is over?
Why is additional
time required
for
cooking
food stored
in the refrigerator?
When baking, frying, or poaching
eggs, the yolk may pop due to
steam build-up
inside the yolk membrane.
To prevent this,
simply pierce the yolk with a wooden
toothpick
before cooking.
CAUTION:
Never microwave
eggs in the shell.
Eggs will dry out when they are overcooked,
even if the same
recipe is used each time. The cooking
time may need to be varied
for one of these reasons:
• Eggs vary in size.
• Eggs are at room temperature
one time and at refrigerator
temperature
another
time.
• Eggs continue
cooking
during standing
time.
The peel has not been removed
from the top half of each apple to
allow for expansion
of the interior of the apple during cooking. As in
conventional
cooking
methods,
the interior of the apple expands
during the cooking
process.
If the cooking
time is too long, fire could result. At the end of the
recommended
cooking
time, potatoes should
be slightly
firm.
CAUTION:
Do not overcook.
Standing
time allows foods to continue
cooking
evenly for a few
minutes after the actual microwave
oven cooking
cycle. The
amount of standing
time depends
upon the density of the foods.
As in conventional
cooking,the
initial temperature
of food affects
total cooking
time. You need more time to cook food taken out of a
refrigerator
than for food at room temperature.
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