Light Wave Cooking Tips

Baking

• Infrared technology utilized in light wave ovens allows for evenly-cooked surfaces on baked foods. Baked goods remain moist on the interior and crispy on the exterior. Food such as pizza, breads and cakes bake according to the settings entered on the digital display, as they do in a convection oven, but with a shorter bake time. Crumb trays should never be covered with metal foil as it will cause the oven to overheat. Foods should be placed 1 to 2 inches below the top element to prevent burning and in the center of the oven for better browning. Foods may cook faster than the recommended package times; check for doneness prior to cook time.

Roasting

• Light wave ovens utilize two types of infrared waves. Shorter high frequency waves cook food surfaces and long waves cook the insides. Roasted foods cook faster and retain crispy surfaces with moist interiors. Meat, fish and poultry cook in half the time, as compared to conventional ovens. The United Stated Department of Agriculture recommends that steaks, roasts and fish cook to 145 degrees F, pork, ground beef and eggs cook to 160 degrees F and poultry cook to 165 degrees F. Cooking times and temperatures may be set automatically for foods such as meats, chicken, lasagne and potatoes. Cooking times may also be set for varied degrees of doneness. Light wave ovens supply a variety of preset options to suit tastes such as regular or crispy. Use aluminum foil as a cover for baking dishes to prevent over-browning, and rotate halfway through the cooking time to allow for even browning.

Broiling

• Many light wave ovens come with broil inserts and broiling pans. Follow the manufacturer's instructions and use the broiling pans recommended. Food should be 2 to 3 inches below the top elements to prevent scorching and burning when broiling. The glass door should not be opened too often, as heat loss occurs and lengthens the cooking time.

Cookware

• Light wave cooking does not require special cookware, as does microwave cooking. Cookware such as ovenproof glass dishes, with or without lids, metal and ceramic bowls may be used for cooking or baking. However, cookware should be kept 1 inch from upper heating elements to avoid burning. The broil pan provided may be used to bake cookies, rolls and biscuits. Standard round, square or rectangular baking dishes may also be used. Dark pans absorb heat faster, so food cooks or bakes quicker and browns easier. Roasting bags are not recommended for cooking, as they may come in contact with heating elements.