MATERIAL | RECOMMENDATIONS |
|
|
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 oven. |
|
|
Straw, Wicker, | Do not use in oven. |
Wooden |
|
Containers |
|
|
|
Wax Paper | Acceptable for use. |
|
|
To Test Cookware or Dinnerware for Microwave Use:
1.Put cookware or dinnerware in 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 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 (if supplied), 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.
Cooking Power
Many recipes for microwave cooking specify which cooking power to use by percent, name or number. For example,
Use the following chart as a general guide for the suggested cooking power of specific foods.
PERCENT/ | COOK | USE |
NAME | POWER |
|
| PAD |
|
| TOUCH |
|
|
|
|
100%, High | Once | Quick heating convenience |
(default |
| foods and foods with high |
setting) |
| water content, such as soups, |
|
| beverages and most |
|
| vegetables. |
|
|
|
90% | Twice | Cooking small tender pieces of |
|
| meat, ground meat, poultry |
|
| pieces and fish fillets. |
|
| Heating cream soups. |
|
|
|
80% | 3 times | Heating rice, pasta or |
|
| casseroles. |
|
| Cooking and heating foods |
|
| that need a cook power lower |
|
| than high. For example, whole |
|
| fish and meat loaf. |
|
|
|
70%, | 4 times | Reheating a single serving of |
| food. | |
|
|
|
60% | 5 times | Cooking sensitive foods such |
|
| as cheese and egg dishes, |
|
| pudding and custards. |
|
| Cooking nonstirrable |
|
| casseroles, such as lasagna. |
|
|
|
50%, Medium | 6 times | Cooking ham, whole poultry |
|
| and pot roasts. |
|
| Simmering stews. |
|
|
|
40% | 7 times | Melting chocolate. |
|
| Heating bread, rolls and |
|
| pastries. |
|
|
|
30%, | 8 times | Defrosting bread, fish, meats, |
| poultry and precooked foods. | |
Defrost |
|
|
|
|
|
20% | 9 times | Softening butter, cheese, and |
|
| ice cream. |
|
|
|
10%, Low | 10 times | Taking chill out of fruit. |
|
|
|
0% | 11 times | Sensor operation; no cook |
|
| power |
|
|
|
9