18
EN
Cooking Instructions
Cooking Utensils
Recommended Use for microwave functions
•
Glass and glass-ceramic bowls and dishes :
Use for heating or
cooking.
•
Microwave browning dish :
Use to brown the exterior of small
items such as steaks, chops, or pancakes. Follow the directions
provided with your browning dish.
•
Microwavable plastic wrap :
Use to retain steam. Leave a small
opening for some steam to escape and avoid placing it directly on
the food.
•
Wax paper :
Use as a cover to prevent spattering.
•
Paper towels and napkins :
Use for short-term heating and
covering; they absorb excess moisture and prevent spattering. Do
not use recycled paper towels, which may contain metal and can
catch fire.
•
Paper plates and cups :
Use for short-term heating at low
temperatures. Do not use recycled paper, which may contain metal
and can catch fire.
•
Thermometers :
Use only those labeled “Microwave Safe” and
follow all directions. Check the food in several places. Conventional
thermometers may be used 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. Never use dishes with metallic trim.
•
Plastic :
Use only if labeled “Microwave Safe.” Other plastics can
melt.
•
Straw, wicker, and wood :
Use only for short-term heating, as they
can be flammable.
Not Recommended
•
Glass jars and bottles :
Regular glass is too thin to be used in a
microwave, and can shatter.
•
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.
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