Cooking Techniques; Limited Use; Not Recommended - Sunbeam SB-22200 Owner's Manual

• Microwaveable plastic wrap - Use to retain steam. Leave a small opening for some
steam to escape and avoid placing it directly on the food.
• Paper towels and napkins - Use for short-term heating and covering; these absorb
excess moisture and prevent spattering. Do not use recycled paper towels, which may
contain metal and could ignite.
• Glass and glass-ceramic bowls and dishes - Use for heating or cooking.
• Paper plates and cups - Use for short-term heating at low temperatures. Do not use
, recycled paper, which may contain metal and could ignite.
• Wax paper - Use as a cover to prevent spattering.
• Thermometers - Use only those labeled "Microwave Safe" and follow all directions.
Check the food in several places. Conventional thermometers may be used
once the food has been removed from the oven.
Limited Use
• Aluminum foil - Use narrow strips of foil to prevent overcooking of exposed areas.
Using too much foil can damage your oven, so be careful.
·Ceramic, porcelain, and stoneware - Use these if they are labeled "Microwave Safe".
If they are not labeled, test them to make sure they can be used safely.
• Plastic - Use only if labeled "Microwave Safe". Other plastics can melt.
• Straw, wicker, and wood - Use only for short-term heating, such as warming dinner
rolls for a few seconds; baskets and bowls may be flammable.
Not Recommended
• Glass jars and bottles - Regular glass is too thin to be used in a microwave. It can
shatter and cause damage and injury.
• Paper bags - These are a fire hazard, except for popcorn bags that are designed for
microwave use.
·Styrofoam plates and cups - These can melt and leave an unhealthy residue on food.
·Plastic storage and food containers - Containers such as margarine tubs can melt in
the microwave.
• Metal utensils - These can damage your oven. Remove all metal before cooking.
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Note: Should you wish to check if a dish is safe for microwaving, place the empty dish in
the oven and microwave on HIGH for 30 seconds. A dish which becomes very hot
should not be used.
COOKING TECHNIQUES
Your microwave makes cooking easier than conventional cooking, provided you keep
these considerations in mind:
Stirring
Stir foods such as casseroles and
vegetables while cooking to distribute heat
evenly. Food at the outside of the dish
absorbs more energy and heats more
quickly, so stir from the outside to the
center. The oven will turn off when you
open the door to stir your food.
Arrangement
Arrange unevenly shaped foods, such as
chicken pieces or chops, with the thicker,
meatier parts toward the outside of the
turntable where they receive more
microwave energy. To prevent
overcooking, place delicate areas, such as
asparagus tips, toward the center of the
turntable.
Shielding
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.
Turning
Turn foods over midway through cooking
to expose all parts to microwave energy.
This is especially important with large
foods such as roasts.
Standing
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.
Adding 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 disperse evenly. Add
a small amount of water to dry food to help
it cook.
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