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Shield food with narrow strips of aluminum foil to prevent overcooking. Areas that need
shielding include poultry wing tips, the ends of poultry legs, and corners of square baking
dishes. Use only small amounts of aluminum foil. Larger amounts can damage your oven.
T
URNING
Turn foods over midway through cooking to expose all parts to microwave energy. This is
especially important with large foods such as roasts.
S
TANDING
Foods cooked in the microwave build up internal heat and continue to cook for a few minutes
after heating stops. Let foods stand to complete cooking, especially foods such as cakes and
whole vegetables. Roasts need this time to complete cooking in the center without
overcooking the outer areas. All liquids, such as soup or hot chocolate, should be shaken or
stirred when cooking is complete. Let liquids stand a moment before serving. When heating
baby food, stir well at removal and test the temperature before serving.
A
DDING MOISTURE
Microwave energy is attracted to water molecules. Food that is uneven in moisture content
should be covered or allowed to stand so that the heat disperses evenly. Add a small amount
of water to dry food to help it cook.
Power Consumption:
Output:
Operation Frequency:
Outside Dimensions(H×W×D):
Oven Cavity Dimensions(H×W×D):
Oven Capacity:
Cooking Uniformity:
Net Weight:
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120V~60Hz, 1450W (MICROWAVE)
1000W
2450MHz
12 1/4×21 3/4×20 3/8 in.
9 13/16×15 3/4×17 in.
1.6 cu.ft
Turntable System
Approx. 38.4 lb.
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