User Manual
Table Of Contents
- safety information
- What you need to know about safety instructions
- Precautions to avoid possible exposure to excessive microwave energy
- Important safety symbols and precautions
- Important safety instructions
- Grounding instructions
-  Critical Installation Warnings
-  Installation Cautions
-  Critical Usage Warnings
-  Usage Cautions
-  Critical Cleaning Instructions
-  California Proposition 65 Warning
- What you need to know about safety instructions
- setting up your microwave oven
- using your microwave oven
- Kitchen timer button
- Add 30 sec button
- Vent buttons (4 speed & on/off)
- Vent delay off button
- Light hi/lo/off button
- Set timer button
- Turntable on/off button
- Metal shelf
- Eco mode
- Sensor cooking buttons
- Reheat button
- Auto defrost button
- Fit choice button
- 1 Pound defrost button
- Soften/melt button
- Kids meals button
- Snacks button
- Microwave cooking times & Power levels
- Keep warm
- Favorite cook button
- cookware guide
- cooking guide
- cleaning and maintaining your microwave oven
- troubleshooting
- appendix
- warranty (USA)
- warranty (Canada)
English - 20
COOKING SEAFOOD
Place the sh on a microwave-safe roasting rack in a
microwave-safe dish. Use a tight cover to steam the
sh. A lighter cover of wax paper or paper towel will
decrease steaming. Cook the sh until it akes easily
with a fork. Do not over cook sh. Check it after the
minimum cooking time.
Food
Cooking time/
power level
Instructions
Tuna
steaks and
salmon
steaks
Up to 1.5
lbs.
Cooking Time:
6-10 min. / lb.
Arrange the steaks on a
roasting rack with the
meaty portions towards
the outside of the rack.
Cover with wax paper.
Turn them over halfway
through the cooking
process. Cook until the sh
akes easily with a fork.
Let stand for 3-5minutes.
Power Level:
Medium-High
(7).
Fillets
Up to 1.5
lbs.
Cooking Time:
4-8 min. / lb.
Arrange the llets in a
baking dish, tucking any
thin pieces under. Cover
with wax paper. If the
llets are thicker than ½
in., turn them over halfway
through the cooking
process. Cook until the sh
akes easily with a fork.
Let stand for 2-3minutes.
Power Level:
Medium-High
(7).
Shrimp
Up to 1.5
lbs.
Cooking Time:
4-6 min. / lb.
Arrange the shrimp in
a baking dish without
overlapping or layering
them. Cover with wax
paper. Cook until rm
and opaque, stirring 2
or 3 times. Let stand for
5minutes.
Power Level:
Medium-High
(7).
COOKING EGGS
You can use your microwave oven to cook eggs. Cook
them until they are just set as they become tough if
they are overcooked.
WARNING
Never cook eggs in their shells and never warm
up hard-boiled eggs in their shells. Eggs cooked or
warmed up in their shells can explode. Always pierce
whole eggs to keep them from bursting.
COOKING VEGETABLES
Vegetables should be washed prior to cooking. Usually,
no extra water is needed. When cooking dense
vegetables such as potatoes, carrots, and green beans,
add about ¼ cup water.
Small vegetables (sliced carrots, peas, lima beans, etc.)
will cook faster than larger ones.
Whole vegetables, such as potatoes, acorn squash, or
corn on the cob, should be arranged in a circle on the
turntable before cooking. They will cook more evenly if
turned over halfway through the cooking process.
Always place vegetables such as asparagus and broccoli
with the stems pointing towards the edge of the dish and
the tips toward the center.
When cooking cut vegetables, always cover the dish with
a lid or vented microwavable plastic wrap.
Whole, unpeeled vegetables such as potatoes, squash,
eggplant, etc., should have their skins pierced in several
spots before cooking to prevent them from bursting.
For a more even cooking result, stir or rearrange whole
vegetables halfway through the cook time.
Generally, the denser the food, the longer the standing
time. (The standing time refers to the time necessary for
dense, large foods and vegetables to nish cooking after
they come out of the oven.) A baked potato can stand on
the counter for ve minutes before cooking is completed,
while a dish of peas can be served immediately.
RECIPES
Beef and barley stew
1½ lbs. beef stew cubes, cut into ½-inch pieces
½ cup chopped onion
2 Tbs. all-purpose our
1 Tbs. Worcestershire sauce
1 can (13.75-14.5 oz.) beef broth
2 medium carrots, cut into ½-inch slices (about 1 cup)
½ cup barley
1 bay leaf
¼ tsp. pepper
1 pkg. (9-10 oz.) frozen peas, thawed
1.
In a 2-quart casserole, combine the beef, onion,
our, and Worcestershire sauce and mix well.
Cover with lid. Cook at High for 6 to 8 minutes
until the beef is no longer pink, stirring once.
2.
Stir in beef broth, carrots, barley, bay leaves,
and pepper. Cover with lid. Cook at Medium for
1 to 1½ hours until carrots and beef are tender,
stirring 2 to 3 times.
3.
Stir in peas. Cover with lid. Cook at Medium for
10 minutes. Let stand for 10 minutes. Remove bay
leaves before serving.
Makes 6 servings.
Broccoli and cheese casserole
¼ cup butter or margarine
¼ cup chopped onion
1½ Tbs. our
½ tsp. salt
¼ tsp. dry mustard
⅛ tsp. pepper
1½ cups milk
¼ cup chopped red pepper
8 oz. (2 cups) cheddar cheese, shredded
1 pkg. (9-10 oz.) frozen chopped broccoli, thawed
4 cups cooked spiral shaped pasta (8 oz. dry)
1. In a 2-quart casserole, cook butter and onion at
High for 1 to 2 minutes until the onion is soft,
stirring once.
2. Add our, salt, mustard, and pepper; mix well.
Cook at High for 30 to 60 seconds until mixture
boils. Stir in milk until smooth.
3. Stir in red pepper. Cook at High for 2 to 3
minutes until mixture boils and thickens slightly,
stirring twice. Stir in cheese until melted.
4. Add broccoli and pasta. Mix well. Cover with
lid. Cook at High for 4 to 6 minutes until heated
through, stirring once. Stir before serving.
Makes 6 servings.