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Arranging
If heating irregularly shaped or different sized foods, arrange the
thinner parts and smaller sized items toward the center. If
cooking several items of the same size and shape, place them in
a ring pattern, leaving the center of the ring empty.
Piercing
Before heating, use a fork or small knife to pierce or prick foods
that have a skin or membrane, such as potatoes, egg yolks,
chicken livers, hot dogs, and sausage. Prick in several places to
allow steam to vent.
Shielding
Use small, flat pieces of aluminum foil to shield the thin pieces of
irregularly shaped foods, bones and foods such as chicken
wings, leg tips and fish tail. See "Aluminum Foil and Metal" first.
Standing Time
Food will continue to cook by the natural conduction of heat even
after the microwave cooking cycle ends. The length of standing
time depends on the volume and density of the food.
Cookware and dinnerware must fit on the turntable. Always use
oven mitts or pot holders when handling because any dish may
become hot from heat transferred from the food. Do not use
cookware and dinnerware with gold or silver trim. Use the
following chart as a guide, then test before using.
MATERIAL
RECOMMENDATIONS
Aluminum Foil,
See "Aluminum
Foil and Metal" section.
Metal
Browning Dish
Bottom must be at least 3/16" (5 mm)
above the turntable. Follow manufacturer's
recommendations.
Ceramic Glass,
Acceptable
for use.
Glass
China,
Follow manufacturer's
recommendations.
Earthenware
Melamine
Follow manufacturer's
recommendations.
Paper: Towels,
Use nonrecycled
and those approved by
Dinnerware,
the manufacturer
for microwave oven use.
Napkins
Plastic: Wraps,
Use those approved by the manufacturer
Bags, Covers,
for microwave oven use.
Dinnerware,
Containers
Pottery and Clay
Follow manufacturer's
recommendations.
Styrofoam*
Do not use in microwave oven.
Straw, Wicker,
Do not use in microwave oven.
Wooden
Containers
Wax Paper
Acceptable
for use.
To Test Cookwam
or Dinnerware
for Microwave
Use:
1. Put 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.
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:
•
Do not allow aluminum foil or metal to touch the inside cavity
walls, ceiling or floor.
•
Always use the turntable.
•
Do not allow contact with another metal object during
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.
I?owe
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
NO.
USE
100%, High
10
Quick heating convenience foods
(default setting)
and foods with high water content,
such as soups, beverages and most
vegetables.
90%
80%
Cooking small, tender pieces of
meat, ground meat, poultry pieces
and fish fillets.
Heating cream soups.
Heating rice, pasta or casseroles.
Cooking and heating foods that
need a cook power lower than high.
For example, whole fish and meat
loaf.
70%,
7
Reheating a single serving of food.
Medium-High
60%
6
Cooking sensitive foods such as
cheese and egg dishes, pudding
and custards.
Cooking non-stirrable
casseroles,
such as lasagna.
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