Everyone deserves hot, fresh and delicious meals, even on nights when it seems impossible. In the Stack Cooker, meat stays moist, cakes bake up fluffy and dips and sauces come out creamier than ever. You won’t believe this microwave magic.
¾-Qt. Casserole/ Cover
Liquid-tight seals for storing meals before or after cooking. ALWAYS remove seals before cooking or reheating in the
1¾-Qt. Casserole
Colander for cooking veggies or meats. During cooking, fat drains from meats into Casserole below, making your meal that much
3-Qt. Casserole
Cone for baking cakes or preparing molded dishes such as meatloaf. Fits inside 3-Qt. Casserole.
¾-Qt. Casserole/ Cover can be placed on top as cover or flipped over and used as a shallow Casserole.
1¾-Qt. Casserole is designed to allow air to circulate underneath for even cooking, even when stacked.
3-Qt. Casserole for cooking larger quantities of food and baking cakes. Bake a three-layer cake by stacking both Casseroles plus the Casserole/Cover inverted on top.
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AVERAGE COOK TIMES:
CONVERTING RECIPES You can cook in the microwave in about one quarter of the conventional oven time. For example, 1 hour at 350° F/175° C equals 15 minutes at 70% power. Always use a food thermometer to ensure a safe internal temperature.
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BENEFITS OF MICROWAVE COOKING
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Red meat and vegetables 6 minutes per pound on 100% power Poultry 6 minutes per pound on 100% power
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Seafood 3 minutes per pound on 100% power
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MICROWAVE POWER
APPROXIMATE MICROWAVE POWER TO OVEN DEGREES You don’t want to cook your food twice, right? When reheating food, set the microwave to 50–70% power (depending upon your microwave wattage).
OVEN DEGREES
100–90% power
425–500° F/ 218–260° C
80% power
375–425° F/ 175–190° C
70% power
350–375° F/ 175–190° C
50–60% power
300–350° F/ 148–175° C
30–40% power
225–300° F/ 107–148° C
20% power
200–225° F/ 93–107° C
10% power
150–200° F/ 66–93° C
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Save Energy Cooking times are short—nearly half the time compared to cooking on stove/in oven Reduce or eliminate fat Requires no oil or added fats
DEMYSTIFYING THE MICROWAVE Microwave ovens are powered by a magnetron, which creates electromagnetic waves called microwaves.
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Save Money Less waste, everything can be reheated Enjoy the flavor of food Keep the nutrients and vitamins
Keep your kitchen clean Most foods cook covered, no splash, no oven to clean
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Microwaves vibrate the sugar, fat and water molecules in food, creating friction that raises their temperature (like when you rub your hands together to warm them). As a consequence, the more fat and sugar in your recipe and less food or moisture in your container, the greater your risk of burning your food and damaging your container.
The heat is produced inside the food, and the microwave itself remains cool, making it one of the safest kitchen appliances. Microwave ovens vary in power and location of the magnetron, which alters cooking times. Every microwave oven has its own cooking pattern and some may have hot spots, meaning that some areas heat faster than others.
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