TIPS FOR MICROWAVE
Meat and poultrywith high fat contentthat are cooked
for 10 or 15 minutesor longerwill brown lightly.Foods
cooked a shortertime can be brushedwith a browning
agent, such as Worcestershiresauce, soy sauce, or
A cover traps heat and steam and causes the food to
cook more quickly. Use a lid or microwave-safe
wrap with one corner folded back to vent the excess
steam. Lids on glass casseroles
can become hot
during cooking. Handle carefully. Waxed paper will
prevent the food from splattering in the oven and help
retain heat. When warming bread items, use waxed
paper, napkins, or paper towels. To absorb extra
moisture, wrap sandwiches and fatty foods in paper
Arrange individual foods, such as baked potatoes,
and hors d'oeuvres' in a circle and at least
1 inch apart. This will help the food cook more evenly.
Stirring blends flavors and redistributes the heat in
foods. Always stir from the outside toward the center
of the dish. Food at the outside of the dish heats first.
Large foods, such as roasts and whole poultry, should
be turned so that the top and bottomcook evenly.Also
tum over chicken pieces and chops.
Wipe the oven inside and outside with a soft cloth and
a mild detergent solution. Then rinse and wipe dry.
This should be done weekly or more often, if needed.
Never use cleaning powders or rough pads.
oil splatters on the inside top will be difficult
to remove if left for many days. Wipe splatters with a
wet paper towel, especially after cooking chicken or
The turntable and turntable roller rest are removable.
They should be hand-washed in warm (not hot) water
with a mild detergent and a soft cloth. Once they are
clean, rinse well and dry with a soft cloth. Never use
cleaning powders, steel wool, or rough pads.
Do not stack food. Arrange in a single layer in the dish
for more even cooking. Because dense foods cook
more slowly, place thicker portions of meat, poultry, fish,
and vegetables toward the outside of the dish.
Because foods cook quickly in a microwave oven, you
need to test frequently
STANDING TIME IN OVEN
Depending on density, food often needs to stand from
2 to 15 minutes either in or outside of oven after
cooking power shuts off. Outside of oven, you usually
need to cover food during standing time to retain heat.
Remove most foods when they are slightly undercooked
and they will finish cooking during standing time. The
internal temperature of food will rise about 10°F during
To prevent some portions of rectangular or square
dishes from overcooking, you may need to shield
them with small strips of aluminum foil to block the
microwaves. You can also cover poultry legs and
wing tips with foil to keep them from overcooking.
keep foil at least I inch from oven walls
to prevent arcing.
Pierce the shell, skin, or membrane of foods before
cooking to prevent them from bursting. Foods that
require piercing include yolks and whites of eggs, hot
dogs, clams, oysters, and whole vegetables, such as
potatoes and squash.
• The glass tumtable may be cleaned at the sink. Be
careful not to chip or scratch the edges as this may
cause the turntable to break dudng use.
• The turntable roller rest should be cleaned regularly.
For best performance and safety, the inner door panel
and the oven front frame should be free of food or
grease buildup. Wipe often with a mild detergent; then
rinse and wipe dry. Never use cleaning powders or
After cleaning the control panel, touch STOP/CLEAR
to clear any entries that might have been entered
accidentally while cleaning the panel.