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NOT RECOMMENDED
Glass jars and bottles
-- Regular glass is too thin to be used in a microwave. It can shatter and cause damage and injury.
Paper bags
-- These are a fire hazard, except for popcorn bags that are designed for microwave use.
Styrofoam plates and cups
-- These can melt and leave unhealthy residue on food.
Plastic storage and food containers
-- Containers such as margarine tubs can melt in the microwave.
Metal utensils
-- These can damage your microwave. Remove all metal before cooking.
Note:
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Should you wish to check if a dish is safe for microwaving, place the empty dish in the microwave and microwave on
high for 30 seconds. A dish that becomes very hot should not be used.
Your microwave makes cooking easier than conventional cooking, provided you keep these considerations in mind:
STIRRING
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Stir foods such as casseroles and vegetables while cooking to distribute heat evenly.
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Food at the outside of the dish absorbs more energy and heats quicker, so stir from the outside to the center.
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The microwave will turn off when you open the door to stir your food.
ARRANGEMENT
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Arrange evenly shaped foods, such as chicken pieces or chops, with the thicker, meatier parts towards the outside of
the turntable where they receive more microwave energy.
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To prevent overcooking, place delicate areas, such as asparagus tips, towards the center of the turntable.
SHIELDING
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Shield food with narrow strips of aluminum foil to prevent overcooking.
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Areas that need shielding include poultry wing tips, the ends of poultry legs, and corners of square baking dishes.
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Use only small amounts of aluminum foil, as larger amounts may damage your microwave.
TURNING
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Turn foods over midway through cooking to expose all parts to microwave energy.
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This is especially important when cooking large foods such as roasts.
COOKING UTENSILS GUIDE (continued)
COOKING TECHNIQUES
