Aluminum Foil And Metal; Microwave Cooking Power - Whirlpool W11108505B User Instructions

To Test Cookware or Dinnerware for Microwave Use:
1. Place cookware or dinnerware in microwave oven with
1 cup (250 mL) of water beside it.
2. Cook at 100% cooking power for 1 minute.
Do not use cookware or dinnerware if it becomes hot and the
water stays cool.

Aluminum Foil and Metal

Always use oven mitts or pot holders when removing dishes
from the microwave oven.
Aluminum foil and some metal can be used in the microwave
oven. If not used properly, arcing (a blue flash of light) can occur
and cause damage to the microwave oven.
OK for Use
Racks and bakeware supplied with the microwave oven (on
some models), aluminum foil for shielding, and approved meat
thermometers may be used with the following guidelines:
To avoid damage to the microwave oven, do not allow
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aluminum foil or metal to touch the inside cavity walls,
ceiling, or floor.
Always use the turntable.
■
To avoid damage to the microwave oven, do not allow
■
contact with another metal object during microwave cooking.
Do Not Use
Metal cookware and bakeware, gold, silver, pewter, nonapproved
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 microwave oven.

Microwave 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/NAME USE
100%, High Quick-heating convenience foods
(default setting) and foods with high water content,
such as soups, beverages, and most
vegetables.
90% Cooking small, tender pieces of meat,
ground meat, poultry pieces, and fish
fillets. Heating cream soups.
80% Heating rice, pasta or stirrable
casseroles.
Cooking and heating foods that need
a cook power lower than high. For
example, whole fish, and meat loaf.
70%, Medium-High Reheating a single serving of food.
60% Cooking sensitive foods such as
cheese and egg dishes, pudding, and
custards.
Cooking non-stirrable casseroles,
such as lasagna.
50%, Medium Cooking ham, whole poultry, and pot
roasts.
Simmering stews.
40% Melting chocolate.
Heating bread, rolls, and pastries.
30%, Medium-Low, Defrosting bread, fish, meats, poultry,
Defrost and precooked foods.
20% Softening butter, cheese, and ice
cream.
10%, Low Taking chill out of fruit.
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