Jenn-Air JMC2127, JMW2327 Cooking Guidelines, Cookware and Dinnerware, Aluminum Foil and Metal

Cooking Guidelines

Covering

Covering food helps retain moisture, shorten cook time and reduce spattering. Use the lid supplied with cookware. If a lid is not available, wax paper, paper towels or plastic wrap approved for microwave ovens may be used. Plastic wrap should be turned back at one corner to provide an opening to vent steam. Condensation on the door and cavity surfaces is normal during heavy cooking.

Stirring and Turning

Stirring and turning redistribute heat evenly to avoid overcooking the outer edges of food. Stir from outside to center. If possible, turn food over from bottom to top.

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.

Turntable On/Off

For best performance, the turntable should be on during microwave cooking.

If using oversized cookware that does not turn freely on the turntable, turn the turntable off. See the “Turntable” section for additional information.

When microwave cooking with the turntable off, food should be turned halfway through the cooking process.

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.
Silicone	Follow manufacturer’s recommendations.
Bakeware
Straw, Wicker,	Do not use in microwave oven.
Wooden
Containers
Styrofoam®†	Do not use in microwave oven.
Wax Paper	Acceptable for use.

To Test Cookware or Dinnerware for Microwave Use:

1.Place 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

Grids 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:

■To avoid damage to the microwave oven, do not allow aluminum foil or metal to touch the inside cavity walls, ceiling or floor.

■Always use the turntable.

†®STYROFOAM is a Registered Trademark of The Dow Chemical Company.

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