USAGE RECOMMENDATIONS
This section lists which kitchen items can be used in the microwave, which ones have
limited use for short periods, and which ones should not be used in the microwave.
Limited Use
Aluminum Foil:
Use narrow strips of foil to prevent overcooking of exposed areas.
Using too
much foil can damage your oven, so be careful. You should keep
distance of 1 inch between
aluminum foil and cavity.
Ceramic, Porcelain, and Stoneware:
Use these if they are labeled “Microwave
Safe”. If they are not labeled, test them to make sure they can be used safely.
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Recommended
Microwave Browning Dish:
Use to brown the exterior of small items such as steaks,
chops, or
pancakes. Follow the directions provided with your browning dish.
Microwaveable Plastic Wrap:
Use to retain steam. Leave a small opening for some
steam to
escape and avoid placing it directly on the food.
Paper Towels and Napkins:
Use for short-term heating and covering; these absorb
excess
moisture and prevent splattering. Do not use recycled paper towels,
which may contain metal and
could ignite.
Glass and Glass-Ceramic Bowls and Dishes:
Use for heating or cooking.
Paper Plates and Cups:
Use for short-term heating at low temperatures. Do not used
recycled
paper, which may contain metal and could ignite.
Wax Paper:
Use as a cover to prevent splattering.
Thermometers:
Use only those labeled “Microwave Safe” and follow all directions.
Check the
food in several places. Conventional thermometers may be used on
microwave food once the
food has been removed from the oven.
