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Microwave cooking step-by-step : from Litton 🔍
from Litton; [author, Barbara Methven; photographers, Michael Jensen ... et al.] Minneapolis, Minn.: Litton Microwave Cooking Products ; New York: Van Nostrand Reinhold Co., Minneapolis, Minn, New York, Minnesota, 1978
English [en] · PDF · 19.7MB · 1978 · 📗 Book (unknown) · 🚀/ia · Save
description
From Litton ; [author, Barbara Methven ; Photographers, Michael Jensen ... Et Al.]. Vol. 1--spine. Includes Index.
Alternative author
Methven, Barbara; Litton Microwave Cooking Products (Firm)
Alternative author
Barbara Methven; Litton Microwave Cooking Products (Firm)
Alternative edition
United States, United States of America
metadata comments
[curator]scanner-shenzhen-tina@archive.org[/curator][date]20110105022845[/date][state]approved[/state]
metadata comments
"Vol. 1"--Spine.
Includes index.
Alternative description
Abstract: Microwaves penetrate food to cook it without chemical change in the food. Various foods cook differently in a microwave oven as some foods attract more energy than others. Microwave cooking techniques include using knowledge of cooking times, preliminary food preparation, and cooking utensils and containers. Cooking utensils and recommended receptacles for microwave ovens are explained. The microwave may be used for defrosting and reheating. Sections on menu planning and recipes include starting temperature, cooking time and power levels
date open sourced
2023-06-28
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