To Test Cookware or Dinnerware for Microwave Use:
1.
Place cookware or dinnerware in microwave
oven with 1 cup (250 mL) of water beside it.
2.
Cook at 100% cooking power for 1 minute.
Do not use cookware or dinnerware if it becomes hot and
Aluminum Foil and Metal
Always use oven mitts or pot holders when removing
dishes from the microwave oven.
Aluminum foil and some metal can be used in the microwave
oven. If not used properly, arcing (a blue flash of light)
can occur and cause damage to the microwave oven.
OK for Use
Racks and bakeware supplied with the microwave oven
(on some models), aluminum foil for shielding, and
approved meat thermometers may be used with the
following guidelines:
To avoid damage to the microwave oven, do not allow
aluminum foil or metal to touch the inside cavity walls,
ceiling or floor.
Always use the turntable.
To avoid damage to the microwave oven, do not allow
contact with another metal object during microwave
Do Not Use
Metal cookware and bakeware, gold, silver, pewter, non-
approved meat thermometers, skewers, twist ties, foil liners
such as sandwich wrappers, staples and objects with gold
microwave oven.
Microwave Cooking Power
Many recipes for microwave cooking specify which cooking
power to use by percent, name or number. For example,
Use the following chart as a general guide for the suggested
cooking power of specific foods.
China,
Earthenware
Follow manufacturer’s recommendations.
Melamine
Follow manufacturer’s recommendations.
Paper: Towels,
Dinnerware,
Napkins
Use nonrecycled and those approved by
the manufacturer for microwave oven use.
Plastic: Wraps,
Bags, Covers,
Dinnerware,
Containers
Use those approved by the manufacturer
for microwave oven use.
Pottery and
Clay
Follow manufacturer’s recommendations.
Silicone
Bakeware
Follow manufacturer’s recommendations.
Straw, Wicker,
Wooden
Containers
Do not use in microwave oven.
Wax Paper
Acceptable for use.
MATERIAL
PERCENT
NUMBER
USE
100%, High
(default setting)
10
Quick heating convenience
foods and foods with high
water content, such as soups,
beverages and most
vegetables.
90%
9
Cooking small, tender pieces
of meat, ground meat, poultry
pieces and fish fillets.
Heating cream soups.
80%
8
Heating rice, pasta or stirrable
casseroles.
Cooking and heating foods
that need a cook power lower
than high. For example, whole
fish and meat loaf.
70%,
Medium-High
7
Reheating a single serving of
food.
60%
6
Cooking sensitive foods such
as cheese and egg dishes,
pudding and custards.
Cooking non-stirrable
casseroles, such as lasagna.
50%, Medium
5
Cooking ham, whole poultry
and pot roasts.
Simmering stews.
40%
4
Melting chocolate.
Heating bread, rolls and
pastries.
30%, Medium-
Low, Defrost
3
Defrosting bread, fish, meats,
poultry and precooked foods.
20%
2
Softening butter, cheese, and
ice cream.
10%, Low
1
Taking chill out of fruit.
70% = 7 = Medium-High.
1.
2.
3.
RECOMMENDATIONS
/
NAME
0%
0
Work with fan for no power.
EN-10
the water stays cool.
cooking.
or silver trim or a metallic glaze should not be used in the