Aluminum Foil And Metal; Cooking Power - Whirlpool GH7208XR Use & Care Manual

Aluminum Foil and Metal

Always use oven mitts or pot holders when removing dishes from
the oven.
Aluminum foil and some metal can be used in the oven. If not
used properly, arcing (a blue flash of light) can occur and cause
damage to the oven.
OK for Use
Racks and bakeware supplied with the oven (on some models),
aluminum foil for shielding, and approved meat thermometers
may be used with the following guidelines:
Do not allow aluminum foil or metal to touch the inside cavity
walls, ceiling or floor.
Always use the turntable.
Do not allow contact with another metal object during
cooking.
Do Not Use
Metal cookware and bakeware, gold, silver, pewter, non-
approved meat thermometers, skewers, twist ties, foil liners
such as sandwich wrappers, staples and objects with gold or
silver trim or a metallic glaze should not be used in the oven.
For Use with Convection System
Metal bakeware may be used only in automatic Bake or Manual
Bake cycles. Follow guidelines in "OK for Use," and follow
instructions on the oven display during Bake programming.
Use only ovenproof cookware for all convection cycles.
Do not use metal bakeware during stage cooking. See
"Cooking in Stages" section.
Do not use metal bakeware during combination cycles. Some
automatic Cook and Roast programs use combination
cooking. Manual Roast may also be programmed for
combination cooking.
Use only microwavable, ovenproof cookware for all non-Bake
convection or combination cycles.
For Use with Grill Element
Use only microwavable, ovenproof cookware, such as glass or
ceramic glass, for automatic Broil and Manual Broil cycles.

Cooking Power

Many recipes for microwave cooking specify which cooking
power to use by percent, name or number. For example,
70%=7=Medium-High.
Use the following chart as a general guide for the suggested
cooking power of specific foods.
PERCENT/ NUMBER
NAME
100%, High 10
(default setting)
90% 9
80% 8
70%, 7
Medium-High
60% 6
50%, Medium 5
40% 4
30%, Medium- 3
Low, Defrost
20% 2
10%, Low 1
USE
Quick heating convenience
foods and foods with high water
content, such as soups,
beverages and most
vegetables.
Cooking small tender pieces of
meat, ground meat and poultry
pieces.
Heating cream soups.
Heating rice, pasta or
casseroles.
Cooking and heating foods that
need a cook power lower than
high, such as meat loaf.
Reheating a single serving of
food.
Cooking fish fillets.
Cooking sensitive foods such as
cheese and egg dishes,
pudding and custards.
Cooking non-stirrable
casseroles, such as lasagna.
Cooking ham, whole poultry,
whole fish and pot roasts.
Simmering stews.
Heating bread, rolls and
pastries.
Defrosting bread, fish, meats,
poultry and precooked foods.
Melting chocolate, butter and
marshmallows.
Softening ice cream, butter and
cheese.
Taking chill out of fruit.
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