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fOOd ChaRaCTERIsTICs & MICROWavE COOkINg
FOOd CHArACTErISTICS & MICrOWAvE COOkINg
1
keep the inside of the oven clean
Food spatters or spilled liquids stick to oven walls and between the seal and door surfaces. It is best to
wipe up spillovers with a damp cloth right away. Crumbs and spillovers will absorb microwave energy
and lengthen cooking times. Use a damp cloth to wipe out crumbs that fall b etween the door and
the frame. It is important to keep this area clean to assure a tight seal. Remove greasy spatters with a
soapy cloth then rinse and dry.
Do not use harsh detergent or abrasive cleaners. The metal tray can be washed by hand or in the
dishwasher.
2
keep the outside of the oven clean
Clean the outside of your oven with soap and water then with clean water and dry with a soft cloth
or paper towel. To prevent damage to the operating parts inside the oven, the water should not be
allowed to seep into the ventilation openings. To clean control panel, open the door to prevent the
oven from accidentally starting, and wipe a damp cloth followed immediately by a dry cloth. Press
Stop/Clear after cleaning.
3
If steam accumulates inside or around the outside of the oven door, wipe the panels with a soft cloth.
This may occur when the oven is operated under high humidity conditions and in no way indicates a
malfunction of the unit.
4
The door and door seals should be kept clean. Use only warm, soapy water, rinse then dry thoroughly.
DO NOT USE ABRASIVE MATERIALS, SUCH AS CLEANING POWDERS OR STEEL AND PLASTIC PADS.
Metal parts will be easier to maintain if wiped frequently with a damp cloth.
5
Do not use steam cleaners.
6
Unplug your oven from the electrical socket when you clean control panel with wet cloth or spray water
on control glass to clean. If it is not unplugged, this product can be operated by touching the Quick Start
button.
To Clean Your Oven
piercing
Foods enclosed in a shell, skin or membrane are likely to burst in the oven unless they are pierced prior
to cooking. Such foods include yolks and whites of eggs, clams and oysters and whole vegetables and
fruits.
Testing if cooked
Food cooks so quickly in a oven, it is necessary to test it frequently. Some foods are left in the microwave
until completely cooked, but most foods, including meats and poultry, are removed from the oven while
still slightly undercooked and allowed to finish cooking during standing time. The internal temperature
of foods will rise between 5° F (3° C) and 15° F (8° C) during standing time.
Standing time
Foods are often allowed to stand for 3 to 10 minutes after being removed from the oven. Usually the
foods are covered during standing time to retain heat unless they are supposed to be dry in texture
(some cakes and biscuits, for example). Standing allows foods to finish cooking and also helps flavour
blend and develop.
