User Manual
SolwaveOvens.com 17
Manipulation of Foods
Sometimes recipes suggest manipulating or moving food
during cooking. There are several forms of manipulation:
Stirring is required less often in microwave cooking
than in conventional cooking. In conventional cooking,
you use a spoon to move food up from the bottom
of a pan to evenly distribute the heat. In microwave
cooking, you still stir to redistribute the heat within
some foods, but you need to stir from the outside of
a dish toward the inside or center. If a recipe states to
stir once or twice during cooking, stir at approximately
even intervals. For example, in a 12-minute cooking
period, if a recipe states to stir twice, stir after 4 minutes
of cooking and again, after 8 minutes of cooking.
However, it is not necessary to be precise. Stir only
when necessary. When using lower power levels or
settings, less stirring is required. Some examples of
foods which may require stirring are puddings, some
casseroles, some sauces, some soups, and some egg
dishes. Some foods can’t be stirred. These foods are
rearranged or turned.
Some foods can’t be stirred and should be
repositioned or rearranged during cooking. Some
examples include baked potatoes, cupcakes (in custard
cups), chicken pieces, and others. Rearranging allows
for more even cooking of foods. Foods which are
cooked, covered, or which are cooked using lower
power levels, usually require little rearranging.
There are actually two types of turning. Turning is done
when foods cannot be stirred. Foods which are cooked,
covered, or which are cooked at lower power levels
usually require little turning.
Turning foods over: Turning foods over is done to
distribute heat. Meat and poultry are two types of foods
which are sometimes “turned over.” Examples include
roasts, turkeys and whole chickens. Small meat items
such as poultry pieces may need to be turned over
when in casseroles, or when in a browning skillet.
Rotating or turning dishes: There are a few foods
which cannot be stirred, rearranged or turned over.
Therefore, the actual cooking dish is turned or rotated.
A half-turn means to grasp the dish and turn the portion
of the dish that faces the oven door around, until it
faces the back of the oven. Examples of foods which
are sometimes turned or rotated in a cooking dish
include cakes, quiches, or soufflés. When cooking foods
at lower power levels or Settings, less turning of the
cooking dishes is required.
Microwave Utensils
Never use cooking containers or covers with any metal
content. This includes all metal and enameled metal-
core ware, foil, and metal-trimmed containers. Suitable
cooking containers include those made of paper
products, glass, china, cloth, and wicker baskets.
Recommended:
• Glass/Ceramic
• Natural Fiber Cloth
• Non-Recycled Paper
• Plastic
• Wood
NOT Recommended:
• Aluminum Foil
• Grocery Bags
• Recycled Paper
• Lead Crystal
• Newspapers
• Metal
• Metallic Trimmed China
Utensil Check Test
Use the following test to check utensils for safety:
1. Place glass measuring cup of water next to empty
dish to be tested in microwave oven.
2. Heat on full power for one minute.
3. Check temperature of dish and water.
• If dish remains cool and water is hot, dish is
microwave safe.
• If dish is slightly warm, use for short term
cooking.
• If dish is hot and water is cool, do not use.
Dish remains cool if not absorbing microwaves
and microwaves are being absorbed.
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