8
Percent/Name
Use
100%, High
(default setting)
Quick-heating convenience foods
and foods with high water content,
such as soups, beverages, and most
vegetables.
90%
Cooking small, tender pieces of meat,
ground meat, poultry pieces, and fish
fillets. Heating cream soups.
80%
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
Reheating a single serving of food.
60%
Cooking sensitive foods such as
cheese and egg dishes, pudding, and
custards.
Cooking non-stirrable casseroles,
such as lasagna.
50%, Medium
Cooking ham, whole poultry, and pot
roasts.
Simmering stews.
40%
Melting chocolate.
Heating bread, rolls, and pastries.
30%, Medium-Low,
Defrost
Defrosting bread, fish, meats, poultry,
and precooked foods.
20%
Softening butter, cheese, and ice
cream.
10%, Low
Taking chill out of fruit.
Turntable
A. Turntable
B. Support and rollers
C. Hub
The turntable rotates in both directions to help cook food more
evenly. Do not operate the microwave oven without having the
turntable in place. See the “Assistance or Service” section to
reorder any of the parts.
The raised, curved lines in the center of the turntable bottom
fit between the three spokes of the hub. The hub turns the
turntable during microwave oven use. The rollers on the support
should fit inside the turntable bottom ridge.
NOTE:
The microwave oven cooling fan may continue to run for
several minutes after the cooking cycle has been completed.
The microwave cooking does not continue beyond the end of
cooking cycle.
To Turn On/Off
For best microwave oven performance, it is recommended to
always leave the turntable on. If necessary, the turntable can be
turned off (except during an auto function).
This is helpful when cooking with a dish that is larger than the
turntable.
A
B
C
Microwave Cooking Power
Many recipes for microwave cooking specify which cooking
power to use by percent, name or number. For example,
70% = 7 = Medium-High.
Use the following chart as a general guide for the suggested
cooking power of specific foods.
