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Other Helpful Instructions
For Best Results:
1. When determining the time for a particular food,
begin by using minimum time and checking
condition occasionally. It is easy to overcook food
because microwaves cook very quickly.
2. Small quantities of food or foods with low water
content may dry out and become hard if cooked too
long.
3. Do not use the oven for drying kitchen towels or
paper products. They may burn.
4. Break eggs before cooking them in the microwave.
5. For food items such as apples, potatoes, egg yolks,
chicken livers, etc., be sure to pierce the skin or
membrane to prevent bursting of the food while
cooking in the oven.
Defrosting Frozen Foods:
1. Foods that have been frozen can be placed directly
in the oven for thawing. (Be certain to remove any
metallic ties or wraps.)
2. Defrost according to the Defrost Guide found in this
Manual.
3. For areas of the food thawing faster than others,
shield if necessary.
This helps slow down or stop the defrosting
process.
4. Some foods should not be completely thawed
before cooking. For example, fish cooks so quickly
that it is sometimes better to begin cooking while
still slightly frozen.
5. It may be necessary to increase or decrease the
cooking time in some recipes, depending on the
starting temperature of the foods.
NOTE:
Air from the vent may become warm during cooking.
This is normal.
Browning:
There are a few foods which are not cooked long
enough in the microwave oven to brown and may
need additional colour.
Coatings such as SHAKE & BAKER®, paprika, and
browning agents such kitchen bouquer® or
Worcestershire sauce may be used on chops, meat
patties or chicken parts.
Roasts, poultry or ham, cooked for 10-15 minutes or
longer, will brown nicely without extra additives.
Cooking Utensils:
1. Most glass, ceramic glass and heat resistant
glassware utensils are microwave-safe.
2. Most paper napkins, towels, plates, cups, cartons,
and cardboard are convenient utensils. Some
recycled paper products may contain impurities
which could cause arcing or fires when used in the
microwave oven.
3. Some plastic dishes, cups, containers, and wraps
may be used in the microwave oven. Follow the
manufacturer’s instructions or information given in
the cooking guide when using plastics in the
microwave oven.
4. Metal utensils and utensils with metallic trim should
not be used in the microwave oven.
To Clean Your Oven:
1. Keep the inside of the oven clean.
Food spatters or spilled liquids stick to oven walls
and between seal and door surface. 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 between 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 glass 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
oven from accidentally starting, and wipe with 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 microwave 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.
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