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Turning over: Large, tall foods such as roasts and whole chickens should be turned so
that the top and bottom cook evenly. It is also a good idea to turn cut up chicken and
chops.
Placing thicker portions facing outwards: Since microwaves are attracted to the
outside portion of foods, it makes sense to place thicker portions of meat, poultry and
fish to the outer edge of the baking dish. This way, thicker portions will receive the
most microwave energy and food will cook evenly.
Shielding: Strips of aluminum foil, which block microwaves, are sometimes placed
over the corners or edges of square and rectangular foods to prevent
those portions from overcooking. Never use too much foil and make sure the foil is
tightly secured to the dish or it may cause 'arcing' in the oven.
Elevating: Thick or dense foods are often elevated so that microwaves can be
absorbed by the underside and center of the food.
Piercing: Foods enclosed in a shell, skin or membrane are likely to burst in the oven
unless they are pierced prior to cooking. Such foods include both
yolks and whites of eggs, clams and oysters and many whole vegetables and fruits.
Testing if cooked: Because foods cook so quickly in a microwave oven, it is necessary
to test food frequently. Some foods are left in the microwave until completely cooked,
but most foods, including meats and poultry, are removed from the oven while still
slightly undercooked and allowed to finish cooking during standing time. The internal
temperature of foods will rise between 5F°(3°C) and 15°F (8°C) during standing time.
Standing time: Foods are often allowed to stand for 3 to 10 minutes after being
removed from the microwave oven. Usually foods are covered during standing time to
retain heat unless they are supposed to be dry in texture (some cakes and biscuits, for
example). Standing allows food to finish cooking and also helps flavors blend and
develop.
To Clean Your Oven
1 Keep the inside of the oven clean
Food spatters or spilled liquids stick to oven walls and between seal and door
surface. It is best to wipe up spillovers with a damp cloth right away. Crumbs and
spillovers will absorb microwave energy and lengthen cooking times. Use a damp
cloth to wipe out crumbs that fall between the door and the frame. It is important to
keep this area clean to assure a tight seal. Remove greasy spatters with a soapy
cloth then rinse and dry. Do not use harsh detergent or abrasive cleaners. The
metal tray can be washed by hand or in the dishwasher.
2 Keep the outside of the oven clean
Clean the outside of your oven with soap and water then with clean water and dry
with a soft cloth or paper towel. To prevent damage to the operating parts inside
the oven, the water should not be allowed to seep into the ventilation openings. To
clean control panel, open the door to prevent oven from accidentally starting, and
wipe a damp cloth followed immediately by a dry cloth. Press Parar/Borrar after
cleaning.
3 If steam accumulates inside or around the outside of the oven door, wipe the
panels with a soft cloth. This may occur when the oven is operated under high
humidity conditions and in no way indicates a malfunction of the unit.
4 The door and door seals should be kept clean. Use only warm, soapy water, rinse
then dry thoroughly.
DO NOT USE ABRASIVE MATERIALS, SUCH AS CLEANING POWDERS OR
STEEL AND PLASTIC PADS.
Metal parts will be easier to maintain if wiped frequently with a damp cloth.
5 Do not use any steam cleaner.
9
Introduction
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