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Aluminum foil:
Avoid large sheets of aluminum foil because they
hinder cooking and may cause harmful arcing. Use
small pieces of foil to shield poultry legs and wings.
Keep ALL aluminum foil at least 1 inch (2.5 cm) from
the side walls of the oven cavity and door of the
microwave.
▯
Wood:
Wooden bowls and boards will dry out and may split
or crack when you use them in the microwave oven.
Baskets made of wood will react in the same way.
▯
Tightly covered utensils:
Be sure to leave openings for steam to escape from
covered cookware. Pierce plastic pouches of
vegetables or other food items before cooking. Tightly
closed pouches may explode.
▯
Brown paper:
Avoid using brown paper bags. They absorb heat and
can burn.
▯
Flawed or chipped cooking utensils:
Any utensil that is cracked, flawed or chipped may
break in the oven.
▯
Metal twist ties:
Remove metal twist ties from plastic or paper bags.
They become hot and could cause a fire.
Ovenware test
Do not turn on the microwave unless there is food inside.
The following ovenware test is the only exception to this
rule.
Perform the following test if you are unsure whether your
ovenware is suitable for use in the microwave:
1.
Heat the empty ovenware at maximum power for ½ to
1 minute.
2.
Check the temperature occasionally during that time.
The ovenware should still be cold or warm to the touch.
The ovenware is unsuitable if it becomes hot or sparks
are generated.
Microwave power levels
You can select from 10 different microwave power levels.
If you do not set a power level, the microwave will
automatically operate at the highest power level 10.
The table below provides suggested power levels for
various types of food that can be prepared in the
microwave.
Power
level
Micro-
wave out-
put
Use for
‚‹
High
100%
Boiling water
Cooking ground meat
Making candy
Cooking fresh fruit & vegetables
Cooking fish & poultry
Preheating browning dish
Reheating beverages
Cooking bacon slices
Š
90%
Reheating meat slices quickly
Saute onions, celery & green pep-
pers
‰
80%
All reheating
Cooking scrambled eggs
ˆ
70%
Cooking breads & cereal products
Cooking cheese dishes & veal
Cooking muffins, brownies & cup-
cakes
Cooking whole poultry
‡
60%
Cooking pasta
†
50%
Cooking meat
Cooking custard
Cooking spare ribs, rib roast & sir-
loin roast
…
40%
Cooking less tender cuts of meat
Reheating frozen packaged foods
„
30%
Thawing meat, poultry & seafood
Cooking small quantities of food
Finish cooking casseroles, stew &
some sauces
Melting chocolate
ƒ
20%
Softening butter & cream cheese
‚
10%
Softening ice cream
Raise yeast dough
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