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Before you start
Cookware for microwave
Cookware used for Microwave Mode must allow microwaves to pass through
and penetrate food. Metals such as stainless steel, aluminum and copper reflect
microwaves. Therefore, do not use cookware made of metallic materials. Cookware
marked microwave - safe is always safe for use. For additional information on
appropriate cookware, refer to the following guide.
Requirements:
•
Flat bottom and straight sides
•
Tight-fitting lid
•
Well-balanced pan with handles that weigh less than the main pan
Material
Microwave-safe
Description
Aluminium foil
Use for a small
serving size to
protect against
overcooking. Arcing
can occur if the foil is
near the oven wall or
if using an excessive
amount of foil.
Crusty plate
Do not use for
preheating for more
than 8 minutes.
Bone china or earthenware
Porcelain, pottery,
glazed earthenware
and bone china are
usually microwave-
safe, unless decorated
with a metal trim.
Disposable polyester cardboard
dishes
Some frozen foods
are packaged in these
dishes.
About microwave energy
Microwaves are high-frequency electromagnetic waves. The oven uses the prebuilt
magnetron to generate microwaves which are used to cook or reheat food without
deforming or discolouring the food.
1.
The microwaves generated by the
magnetron are distributed uniformly
through the whirling distribution
system. This is why the food is cooked
evenly.
2.
The microwaves are absorbed down
to the food up to a depth of approx.
2.5 cm. Then, the microwaves are
dissipated inside the food as cooking
continues.
3.
The cooking time is affected by the
following conditions of the food.
•
Quantity and density
•
Moisture content
•
Initial temperature (especially,
when frozen)
NOTE
The cooked food keeps heat in its core
after cooking is complete. This is why you
must respect the standing time specified in
this manual, which ensures cooking evenly
down to the core.
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