Aluminum Foil And Metal; Microwave Cooking Power - Whirlpool RMC275PVS - Combination Oven With 1.4 Cubic F Use & Care Manual

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
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, 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
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 NUMBER
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, poultry
pieces and fish fillets.
Heating cream soups.
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.
Reheating a single serving of
food.
Cooking sensitive foods such
as cheese and egg dishes,
pudding and custards.
Cooking non-stirrable
casseroles, such as lasagna.
Cooking ham, whole poultry
and pot roasts.
Simmering stews.
Melting chocolate.
Heating bread, rolls and
pastries.
Defrosting bread, fish, meats,
poultry and precooked foods.
Softening butter, cheese, and
ice cream.
Taking chill out of fruit.
7