KitchenAid KHMS147KSS Panduan Penggunaan dan Perawatan - Halaman 12

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Aluminum Foil and Metal

Always use oven mitts or pot holders when removing dishes from
the microwave oven.
Aluminum foil and some metal can be used in the oven. If not
used properly, arcing (a blue flash of light) can occur and cause
damage to the oven.
OK for Use
Racks and bakeware supplied with the oven, aluminum foil for
shielding, and approved meat thermometers may be used with
the following guidelines:
Never allow aluminum foil or metal to touch the inside cavity
walls, ceiling or floor.
Always use the turntable.
Never allow contact with another metal object during
cooking.
Do Not Use
Metal cookware and bakeware, gold, silver, pewter, non-
approved meat thermometers, skewers, twist ties, foil liners such
as sandwich wrappers, staples and objects with gold or silver
trim or a metallic glaze should not be used in the oven.
12

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.
PERCENT/NAME
100%, High (default setting)
90%
80%
70%, Medium-High
60%
50%, Medium
40%
30%, Medium-Low, Defrost
20%
10%, Low
To Set a Cooking Power other than 100%:
1. Touch COOK TIME.
2. Turn dial to Time. Press.
3. Turn dial to desired cook time. Press.
4. Turn dial to Power. Press
5. Turn dial to desired power level. Press.
The display will count down the cook time.
When the cycle ends, the end-of-cycle tones will sound, then
reminder tones will sound every minute for 15 minutes.
Touch OFF/CANCEL or open the door to stop reminder
tones.
USE
Quick heating convenience
foods and foods with high
water content, such as soups,
beverages and most
vegetables.
Cooking small tender pieces of
meat, ground meat, poultry
pieces and fish fillets.
Heating cream soups.
Heating rice, pasta or
casseroles.
Cooking and heating foods
that need a cook power lower
than high. For example, whole
fish and meat loaf.
Reheating a single serving of
food.
Cooking sensitive foods such
as cheese and egg dishes,
pudding and custards.
Cooking non-stirrable
casseroles, such as lasagna.
Cooking ham, whole poultry
and pot roasts.
Simmering stews.
Melting chocolate.
Heating bread, rolls and
pastries.
Defrosting bread, fish, meats,
poultry and precooked foods.
Softening butter, cheese, and
ice cream.
Taking chill out of fruit.