GE JEM25 Use And Care & Cooking Manual page 6

Make sure all cookware used in your microwave
oven is suitable for microwaving. Most glass
casseroles, cooking dishes, measuring cups, custard
cups, pottery or china dinnerware which does not
have metilic trim or glze with a metallic sheen can
be used. Some cookware is labeled "suitable for
microwaving".
a dish is microwave-
safe, use this test:
Place in the oven both
the dish you are
testing and a glass
measuring cup filled
with one cup
water—set the
measuring cup either in or next to the dish.
Microwave 1 minute at high. If the dish heats, it
should not be used for microwaving. If the dish
remains cool and ofly the water in the cup heats,
then the dish is microwave-safe.
Variable power levels add flexibility to your
microwave cooking. The power levels on your
microwave oven can be compared to the surface units
on a range. HIGH rower Level 10) or full power is
the fastest way to cook and gives you 1007o power.
Each power level gives you microwave energy a
certain percent of the time. Power Level 7 is
microwave energy 70~0 of the time. Power bvel 3
is energy 3070 of the time.
A high setting (10) will cook faster but may need
additional attention such as frequent stirring, rotating
or turning over. Most of your cooking will be done on
HIGH (Power bvel 10). A lower setting wtil cook
more everdy and with less attention given to stirring
or rotating the food. Some foods may have better
flavor, texture or appearance if one of the lower
settings is used. You may wish to use a lower power
level when cooking foods that have a tendency to boil
over, such as scalloped potatoes.
6
Paper towels, waxed paper and plastic wrap
can be used to cover dishes in order to retain
moisture and prevent spattering. Be sure to vent
plastic wrap so steam can esape.
Some microwaved foods require stirring, rotating
or rearranging. Check the Cooking Guide.
Steam builds up pressure in foods which are
tightly covered by a skin or membrane.
Pierce potatoes, egg yolks and chicken livers to
prevent bursting.
If you use a meat thermometer while cooking,
make sure it is safe for use in microwave ovens.
Rest periods (when the microwave energy cycles o@
give time for the food to "equrdtie" or trmsfer heat
to the inside of the food. An example of this is shown
with Power hvel >the defrost cycle. If microwave
energy did not cycle off, the outside of the food would
cook before the inside was defrosted.
Here are some examples of uses for various
power levels:
I
BEST USES
I
High 10 Fish, bacon, vegetables,
boiling liquids.
Meal-High 7
poultry; baking casseroles
and reheating.
Medium 5 Slow cooking and tendetiing
such as stews and less tender
cuts of meat.
I
Defrosting without cooking;
I
Keeping food warm without