User Manual

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Cooking guide
Cooking guide
Recommended cooking utensils
• Dense foods, such as potatoes, take longer to heat than lighter foods. Food with a
delicate texture should be heated at a low power level to prevent it from becoming
tough.
• Altitude and the type of cookware you are using can affect cooking time. When trying a
new recipe, use the minimum cooking time and check the food occasionally to prevent
overcooking.
• Food with a non-porous skin such as potatoes or hot dogs should be pierced to prevent
bursting.
• Frying with oil or fat is not recommended. Fat and oil can suddenly boil over and cause
severe burns.
• Some ingredients heat faster than others. For example, the jelly inside a jelly doughnut
will be hotter than the dough. Keep this in mind to avoid burns.
• Home canning in the microwave oven is not recommended because all harmful bacteria
may not be destroyed by the microwave heating process.
• Although microwaves do not heat the cookware, the heat from the food is often
transferred to the cookware. Always use pot holders when removing food from the
microwave and instruct children to do the same.
• Making candy in the microwave is not recommended as candy can heat to very high
temperatures. Keep this in mind to avoid injury.
Guide for cooking eggs in your microwave
• Never cook eggs in the shell and never warm hard-cooked eggs in the shell. They can
explode.
• Always pierce whole eggs to keep them from bursting.
• Cook eggs just until set. They become tough if overcooked.
200608_MC17T8000CS_AA_EN.indd 58 2020-06-08 �� 3:23:57