Kenmore 565.60584 User Manual download pdf (Page 29)

TIME COOKING - BAKED GOODS AND DESSERTS

Converting Recipes

When adapting quick bread recipes, you

will find it necessary to reduce the

amount of leavening (baking powder or

soda) by about one-quarter the normal

amount. A bitter aftertaste is apparent if

too much leavening is used in biscuits or

muffins. Since food rises higher in the

microwave oven, you will not see a loss

in volume from the reduction of soda or

baking powder.

If a recipe contains buttermilk or sour

cream, do not change the amount of

soda, since it serves to counteract the

sour taste and does not act only as a

leavening agent.

When using a mix where leavening

cannot be reduced, allow the dough to

stand about 10 minutes before cooking

in order for some of the gas to be lost.

Breads and rolis should be reheated

only until they are warm to the touch. •

Overheating or overcooking makes

bread tough and rubbery.

Cooking/Reheating Guide

Item

Power

Cooking

Time

Special Notes

French bread.

Frozen: 1 lb

Room temp.: 1 lb

P80

P80

1 - 2 min.

20 - 30 sec.

Place on paper plate or

towel.

Whole coffee cake.

Frozen: 10 - 13 oz

Room temp.: 10- 13 oz

P 80

P80

1 -2 min.

V2 -1 min.

Place on paper plate or

towel. Let stand for 5 - 10

minutes before serving.

Butter cake

2V4 cups (550 mb) batter

1st stage

2nd stage

P50

P100

5-7 min.

1 - 2 min.

Place on inverted pie plate.

Brownies

2 cups (500 mL) batter

P50

8-11 min.

Cover with wax paper.

Place on inverted pie plate.

Muffins, V4 cup (50 mL) batter

each 2

6

P70

P70

1 -1V2 min.

3 - 4 min.

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