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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.
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 oven. If not used properly, arcing (a blue flash of light) can occur and cause damage to the oven.
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.
OK for Use
Racks and bakeware supplied with the oven (if supplied), aluminum foil for shielding, and approved meat thermometers may be used with the following guidelines: â� Do not allow aluminum foil or metal to touch the inside cavity walls, ceiling or floor.
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Standing Time
Food will continue to cook by the natural conduction of heat even after the microwave cycle ends. The length of standing time depends on the volume and density of the food.
Cookware and Dinnerware
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 Aluminum Foil, Metal Browning Dish RECOMMENDATIONS See �Aluminum Foil and Metal� section. Bottom must be at least ³���" (5 mm) above the turntable. Follow manufacturer�s recommendations. Acceptable for use. Follow manufacturer�s recommendations. Follow manufacturer�s recommendations. Use nonrecycled and those approved by the manufacturer for microwave oven use. Use those approved by the manufacturer for microwave oven use.
Always use the turntable. Do not allow contact with another metal object during cooking.
Do Not Use
Metal cookware and bakeware, gold, silver, pewter, nonapproved 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 oven.
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 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 casseroles. Cooking and heating foods that need a cook power lower than high. For example, whole fish and meat loaf. 70%, Medium-High 60% 7 6 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.
Ceramic Glass, Glass China, Earthenware Melamine Paper Towels, Dinnerware, Napkins Plastic Wraps, Bags, Covers, Dinnerware, Containers Pottery and Clay Styrofoam* Straw, Wicker, Wooden Containers Wax Paper
100%, High 10 (default setting)
90% Follow manufacturer�s recommendations. Do not use in oven. Do not use in oven. 80%
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8
Acceptable for use.
To Test Cookware or Dinnerware for Microwave Use:
1. Put cookware or dinnerware in 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.
