KitchenAid KMW276, Use & Care Manual, Page: 36 / 42

36
MICROWAVE OVEN USE
A magnetron in the microwave oven produces microwaves which
reflect off the metal floor, walls, and ceiling and pass through the
turntable and appropriate cookware to the food. Microwaves are
attracted to and absorbed by fat, sugar, and water molecules
in the food, causing them to move, producing friction and heat
which cooks the food.
To avoid damage to the microwave oven, do not lean on or allow
children to swing on the microwave oven door.
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To avoid damage to the microwave oven, do not operate
microwave oven when it is empty.
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Baby bottles and baby food jars should not be heated in
microwave oven.
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Microwave oven is intended for heating food and
beverages. Drying of food or clothing and heating of
warming pads, slippers, sponges, damp cloth and similar
may lead to risk of injury, ignition or fire.
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If smoke is observed, switch off or unplug the appliance
and keep the door closed in order to stifle any flames.
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Microwave heating of beverages can result in delayed
eruptive boiling, therefore care must be taken when
handling the container.
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Contents of feeding bottles and baby food jars shall be
stirred or shaken and the temperature checked before
consumption, in order to avoid burns.
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Clothes, flowers, fruit, herbs, wood, gourds, and paper,
including brown paper bags and newspaper, should not
be dried in the microwave oven.
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Paraffin wax will not melt in the microwave oven because
it does not absorb microwaves.
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Use oven mitts or pot holders when removing containers
from microwave oven.
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Do not overcook potatoes. At the end of the recommended
cook time, potatoes should be slightly firm. Let potatoes
stand for 5 minutes. They will finish cooking while standing.
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Do not cook or reheat whole eggs inside the shell. Steam
buildup in whole eggs may cause them to burst, requiring
significant cleanup of microwave oven cavity.
Food Characteristics
When microwave cooking, the amount, size and shape,
starting temperature, composition, and density of the food
affect cooking results.
Amount of Food
The more food heated at once, the longer the cook time
needed. Check for doneness and add small increments
of time if necessary.
Size and Shape
Smaller pieces of food will cook more quickly than larger pieces,
and uniformly shaped foods cook more evenly than irregularly
shaped food.
Starting Temperature
Room temperature foods will heat faster than refrigerated foods,
and refrigerated foods will heat faster than frozen foods.
Composition and Density
Foods high in fat and sugar will reach a higher temperature and
will heat faster than other foods. Heavy, dense foods, such as
meat and potatoes, require a longer cook time than the same size
of a light, porous food, such as cake.
Cooking Guidelines
Covering
Covering food helps retain moisture, shorten cook time, and
reduce spattering. Use the lid supplied with cookware. If a
lid is not available, wax paper, paper towels, or plastic wrap
approved for microwave ovens may be used. Plastic wrap should
be turned back at one corner to provide an opening to vent
steam. Condensation on the door and cavity surfaces is normal
during heavy cooking.
Stirring and Turning
Stirring and turning redistribute heat evenly to avoid overcooking
the outer edges of food. Stir from outside to center. If possible,
turn food over from bottom to top.
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.
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:
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To avoid damage to the microwave oven, do not allow
aluminum foil or metal to touch the inside cavity walls,
ceiling, or floor.
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Always use the glass turntable.
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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.