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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.
·
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.
·
Straw, wicker, and wood
—
Use only for
short-term heating, such as warming dinner rolls
for a few seconds. Baskets and bowls may be
flammable.
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.
COOKING TECHNIQUES
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
more quickly, so stir from the outside to the center.
The oven will turn off when you open the door to stir
your food.
Arrangement
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
overcooking, place delicate areas, such as
asparagus tips, toward the center of the turntable.
Shielding
Shield food with narrow strips of aluminum foil to
prevent overcooking. Areas that need shielding
include poultry wing-tips, the ends of poultry legs,
and corners of square baking dishes. Use only small
amounts of aluminum foil. Larger amounts can
damage your oven.
Turning
Turn foods over midway through cooking to expose
all parts to microwave energy. This is especially
important with large foods such as roasts.
Standing
Foods cooked in the microwave build up internal
heat and continue to cook for a few minutes after
heating stops. Let foods stand to complete cooking,
especially 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. Let liquids stand a moment before serving.
When heating baby food, stir well at removal and
test the temperature 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.
BEFORE YOU CALL FOR SERVICE
If the oven fails to operate:
A) Check to ensure that the oven is plugged in
securely. If it is not, remove the plug from the
outlet, wait 10 seconds and plug it in again
securely.
B) Check for a blown circuit fuse or a tripped main
circuit breaker. If these seem to be operating
properly, test the outlet with another appliance.
C)
Check to ensure that the control panel is
programmed correctly and the timer is set.
D) Check to ensure that the door is securely closed
engaging the door safety lock system. Otherwise,
the microwave energy will not flow into the oven.
