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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.
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 (2.54cm) 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.
Plastic
— Use only if labeled "Microwave Safe". Other plastics can melt.
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 an 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 oven. Remove all metal before cooking.
Note:
Should you wish to check if a dish is safe for microwaving, place the empty dish in the oven and
microwave on HIGH for 30 seconds. A dish which becomes very hot should not be used.
Your microwave makes cooking easier than conventional cooking, provided you keep these
considerations in mind:
S
TIRRING
Stir foods such as casseroles and vegetables while cooking to distribute heat evenly. Food at the
outside of the dish absorbs more energy and heats more quickly, so stir from the outside to the center.
The oven will turn off when you open the door to stir your food.
A
RRANGEMENT
Arrange unevenly shaped foods, such as chicken pieces or chops, with the thicker, meatier parts
toward the outside of the turntable where they receive more microwave energy. To prevent
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