User Manual

English - 18
Cookware Comments
Glassware
Oven-to-
table ware
Can be used, unless decorated
with a metal trim.
Fine
glassware
Can be used to warm foods or
liquids. Delicate glass may break
or crack if heated suddenly.
Glass jars Regular glass is too thin to be
used in a microwave, and can
shatter.
Metal
Dishes,
Utensils
May cause arcing or re.
Freezer bag
twist ties
May cause arcing or re.
Paper
Plates, cups,
napkins,
and kitchen
paper
For short cooking times and
warming. Also to absorb
excess moisture.
Recycled
paper
Do not use recycled paper towels,
which may contain metal and
may catch re or cause arcing.
Plastic
Containers
Can be used if heat-resistant
thermoplastic. Some plastics
may warp or discolor at high
temperatures. Do not use
Melamine plastic.
Cling lm
Can be used to retain moisture.
Avoid wrapping the food too
tightly. Take care when removing
the lm. Hot steam will escape.
Freezer
bags
Only if boilable or oven-proof.
Should not be airtight. Pierce
with a fork if necessary .
Wax or
grease-
proof paper
Can be used to retain moisture
and prevent spattering.
Thermometer Use only those marked
“Microwave-safe” and follow
the directions. Check the
temperature in several places.
You can use conventional
thermometers once the food
has been removed from the
oven.
Straw,
wicker, and
wood
Use only for short-term heating,
as these materials are ammable.
: Recommended to use
: Use with Caution
: Unsafe to use / Do not use
cooking guide
Microwave energy actually penetrates food,
attracted and absorbed by the water, fat, and
sugar in the food. The microwaves cause the
molecules in the food to move rapidly. The
rapid movement of these molecules creates
friction and the resulting heat cooks the food.
GENERAL MICROWAVE TIPS
Dense foods, such as potatoes, take longer to heat than
lighter foods. Foods with a delicate texture should
be heated at a low power level to prevent them from
becoming tough.
Foods with a non-porous skin such as potatoes or hot
dogs, should be pierced to prevent bursting.
Putting heating oil or fat in the microwave is not
recommended. Fat and oil can suddenly boil over and
cause severe burns.
Some ingredients heat faster than others. For example,
the jelly in a jelly doughnut will be hotter than the
dough. Keep this in mind to avoid burns.
The altitude and the type of cookware you are using
can affect the cooking time. When trying a new recipe,
use the minimum cooking time and check the food
occasionally to prevent overcooking.
Home canning in the microwave oven is not
recommended because not all harmful bacteria may 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 be heated to very high temperatures. Keep
this in mind to avoid injury.
Cooking techniques
If the oven is set to cook for more than 20
minutes, it will automatically adjust to 70 percent
power after 20 minutes to avoid overcooking.
Stirring
Open the microwave door and stir foods such as
casseroles and vegetables occasionally 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 towards 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 can receive more
microwave energy. To prevent overcooking, place thin
or delicate parts towards 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.