23
OPERATION
EN
G
L
IS
H
-
Temperature
: Ice-cold ingredients take much
longer to cook than room temperature
ingredients.
•
Unevenly Cooked Food
-
Stirring
: Stir food from the outside toward the
center during cooking, as food at the outside
of the dish heats more quickly.
-
Arranging
: Turn food over several times
during cooking. The upper portion of thick
foods cooks more quickly than the lower
portion.
-
Shaping
: Place the thickest portions of foods
like meat, poultry or fish toward the outside of
the cookware to help them cook more evenly.
If possible, shape foods into thin rounds or
rings.
•
Foods with Skin, Shell or Membrane
-
Skin or Membrane
: Pierce the outsides of
foods like potatoes, sausages, or egg whites or
yolks before cooking.
-
Shell
: Pierce or remove the shells from eggs,
clams, oysters, or other shelled foods before
cooking.
•
Defrosting Tips
- Remove fish, shellfish, meat, and poultry from
its original wrapping paper or plastic package.
Otherwise, the wrap close to the foods will
hold steam and heat, which can cause the
outer surface of the foods to be cooked.
- Remove any metal twist ties.
- Always slit or pierce plastic pouches or
packaging.
- Open containers such as cartons before they
are placed in the oven.
- If food is foil wrapped, remove foil and place
the food in a suitable container.
- The length of defrosting time varies
depending on the shape of the food and on
how solidly the food is frozen.
- As food begins to defrost, separate the food
into pieces so that they can defrost more
easily.
- Turn over food during defrosting or standing
time. Separate into pieces and remove food as
required.
- Let food stand after defrosting. Food should
still be somewhat icy in the center when
removed from the oven.
- When using Defrost, the weight to be entered
is the net weight in pounds and tenths of
pounds (the weight of the food minus the
container).
- Slit the skins of frozen food such as sausage.
- Bend plastic pouches of food to ensure even
defrosting.
- Place food in a shallow container or in a
microwave roasting dish to catch the
drippings.
- Always underestimate defrosting time. Food
should still be somewhat icy in the center
when removed from the oven. If defrosted
food is still frozen solid in the center, return it
to the microwave oven for more defrosting.
- Depending on the shape of the food, some
areas may defrost more quickly than others.
- The shape of the package affects how quickly
food will defrost. Shallow packages will defrost
more quickly than a deep block.
- For best results, shape ground meat into the
form of a doughnut before freezing. When
defrosting, scrape off thawed meat when the
beep sounds and continue defrosting.
- Use small pieces of aluminum foil to shield
parts of food such as chicken wings, leg tips,
fish tails, or areas that start to get warm. Make
sure the foil does not touch the sides, top, or
bottom of the oven. The foil can damage the
oven lining.
Precautions
WARNING
• Do not use your microwave oven to cook eggs in
the shell. Pressure can build up inside the shell,
causing it to burst.
• Never operate the oven when it is empty. Food
or water should always be in the oven during
operation to absorb the microwave energy.
• To program the oven, press the center of each
button firmly. When a button is pressed
correctly, a beep sounds and the oven is
activated. Do not press several buttons at once.
• Do not strike the control panel with silverware,
utensils, etc. It may be damaged or broken.
• Always be careful when taking cookware out of
the oven. Some dishes absorb heat from the
cooked food and may be hot. See the Cookware
Guide section for more information.
• To avoid breakage, allow cookware to cool
before rinsing or submerging in water. Always
allow the turntable to cool before removing it
from the oven.
• Do not use the oven to dry newspapers or
clothes. They may catch fire.
us_main.book.book Page 23 Thursday, January 27, 2022 4:02 PM
