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Arranging

If heating irregularly shaped or different sized foods, arrange the

thinner parts and smaller sized items toward the center. If

cooking several items of the same size and shape, place them in

a ring pattern, leaving the center of the ring empty.

Piercing

Before heating, use a fork or small knife to pierce or prick foods

that have a skin or membrane, such as potatoes, egg yolks,

chicken livers, hot dogs, and sausage. Prick in several places to

allow steam to vent.

Shielding

Use small, flat pieces of aluminum foil to shield the thin pieces of

irregularly shaped foods, bones and foods such as chicken

wings, leg tips and fish tail. See "Aluminum Foil and Metal" first.

Standing Time

Food will continue to cook by the natural conduction of heat even

after the microwave cooking cycle ends. The length of standing

time depends on the volume and density of the food.

Cookware and Dinnerware

Cookware and dinnerware must fit on the turntable. Always use

oven mitts or pot holders when handling because any dish may

become hot from heat transferred from the food. Do not use

cookware and dinnerware with gold or silver trim. Use the

following chart as a guide, then test before using.

MATERIAL

RECOMMENDATIONS

Aluminum Foil,

See "Aluminum Foil and Metal" section.

Metal

Browning Dish

Bottom must be at least 3/16" (5 mm)

above the turntable. Follow manufacturer's

recommendations.

Ceramic Glass,

Acceptable for use.

Glass

China,

Follow manufacturer's recommendations.

Earthenware

Melamine

Follow manufacturer's recommendations.

Paper Towels,

Use nonrecycled and those approved by

Dinnerware,

the manufacturer for microwave oven use.

Napkins

Plastic Wraps,

Use those approved by the manufacturer

Bags, Covers,

for microwave oven use.

Dinnerware,

Containers

Pottery and Clay

Follow manufacturer's recommendations.

Styrofoam*

Do not use in microwave oven.

Straw, Wicker,

Do not use in microwave oven.

Wooden

Containers

Wax Paper

Acceptable for use.

To Test Cookware or Dinnerware for Microwave Use:

1. Put cookware or dinnerware in microwave oven with 1 cup

(250 mL) of water beside it.

2. Cook at 100% cooking power for 1 minute.

Do not use cookware or dinnerware if it becomes hot and the

water stays cool.

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 microwave

oven. If not used properly, arcing (a blue flash of light) can occur

and cause damage to the microwave oven.

OK for Use

Racks and bakeware supplied with the microwave oven (on some

models), aluminum foil for shielding, and approved meat

thermometers may be used with the following guidelines:

Do not allow aluminum foil or metal to touch the inside cavity

walls, ceiling or floor.

Always use the turntable.

Do not 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

microwave oven.

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/

NUMBER

NAME

100%, High

(default setting)

90%

80%

70%,

Medium-High

60%

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.