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Cooking Techniques
Cooking Utensil Guide
This section lists which utensils can be used in this microwave, which have limited
use for short periods and which should not be used in this microwave.
Recommended:
Microwave Browning Dish
–Use to brown the exterior of small items such as
steaks, chops or pancakes. The bottom of browning dish must be at least
3/16
inch
(5mm) above the glass tray. 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 towel (may
contain metal pieces and could ignite).
Glass and Glass-Ceramic bowls and dishes
–Use for heating and cooking. Use
heat-resistant oven glassware only. Make sure there is no metal trim, cracks or chips.
Paper Plates and Cups
–Use for short-term heating at low temperatures. Do NOT
use recycled paper (may contain metal and could ignite).
Wax Paper
–Use as a cover to prevent splattering and retain moisture.
Parchment Paper
–Use as a cover to prevent splattering or a wrap for steaming.
Oven Cooking Bags
–Follow manufacturer’s instructions. Do NOT close with metal
twist tie. Cut slits in bag to allow steam to escape.
Thermometers
–Use only those labeled “Microwave Safe” and follow all directions.
Check the food in several places. Conventional thermometers may be used on
microwaved food once the food has been removed from the microwave.
Limited Use:
Ceramic, porcelain and stoneware
–Only use if labeled “Microwave Safe.”
Glass jars and bottles
–Always remove lid. Use only to heat food until just warm.
Overheating can cause the jar/bottle to shatter and result in damage or injury.
Plastic
–Only use if labeled “Microwave Safe.” Other plastics may melt. Tightly
closed plastic bags should be slit, punctured or vented as directed by the manufac-
turer’s instructions.
Aluminum Foil
–Use narrow strips of foil to prevent overcooking of exposed areas.
Use foil sparingly to avoid damage to microwave. Keep a minimum distance of 1 in.
between foil and interior walls.
Not Recommended:
Paper bags
–These are a fire hazard, except for popcorn bags, which are designed
for microwave use.
Aluminum Tray or Food Carton with Metal Handle
–Can cause arcing and
damage the microwave.
Styrofoam plates and cups
–These can melt and leave unhealthy residue on food.
Plastic storage and food containers
–Containers such as deli containers can melt
in the microwave.
Metal or Metal Trimmed Utensils
–Can cause arcing and damage the microwave.
Wood
–Wood will dry out when used in the microwave oven and may split or crack.
Note:
To check if a dish is safe for microwaving, place the empty dish in the microwave
and cook on full power 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:
• 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 quicker, so stir
from the outside to the center.
• The microwave will turn off when you open the door to stir your food.
Arrangement:
• Arrange evenly shaped foods, such as chicken pieces or chops, with the
thicker, meatier parts toward the outside of the glass tray where they receive
more microwave energy.
Standing:
• Foods cooking in a microwave build up internal heat and continue to cook for a
few minutes after heating stops.
• Let foods stand to complete cooking, especially for foods such as cakes and
whole vegetables.
• Roasts need this time to complete cooking in the center without overcooking
the outer areas.
• All liquids, such as soup or hot chocolate, should be shaken or stirred when
cooking is complete.
• When heating baby food, stir well after removing from microwave and test tem-
perature before serving.
Adding Moisture:
• Microwave energy is attracted to water molecules.
• Food that is uneven in moisture content should be covered or allowed to stand
so that the heat disperses evenly.
• Add a small amount of water to dry food to help it cook.
