GE JKP68G warranty Automatic Cooking Containers & Covers, Containers and covers

Automatic Cooking Containers & Covers

Containers and covers

Appropriate containers and coverings help assure good cooking results.

●Always use microwave-safe containers and cover them with lids, wax paper or plastic wrap. Wonder if it’s microwave safe? Put it to the test described in your cookbook.

●Never use tight-sealing plastic covers-they can prevent steam from escaping and cause food to overcook.

●Match the amount of food to the size of the container. Fill containers at least half full.

●Be sure the outside of the cooking container and the inside of the microwave oven are dry before placing food in the oven. Beads of moisture turning into steam can mislead the sensor.

Use microwave-safe casseroles or bowls for entrees and vegetables. Cover with lids that fit. If lids are not available, use plastic wrap or wax paper. Plastic wrap should be loose over food to allow for expansion. Seal by pressing plastic wrap fhy around edges.

Use oblong or square containers for chicken or com on the cob. Plastic wrap covering should be loose over food to allow for expansion. Seal by pressing plastic wrap firmly around edges.

I%per plates—while they maybe

used for Time and Temperature

●Stir or rotate some foods after a beeping signal. See Automatic Cooking Control Guide and recipes on the following pages.

For frozen entrees in paperboard trays, remove tray from box but do not remove film over tray. Thick entrees may take longer to cook— see guide on page 20.

For frozen foods in metal trays, remove foil covering and baked goods, reinsert tray into box and close ends of box.

Cooking and Defrosting, do not use them with automatic [ooking.

Use microwave-safe plates or bowls for reheating. Cover with plastic wrap or wax paper.

Slit plastic pouches 1 inch as shown above. Break food up thoroughly after oven signals.

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Follow Automatic Cooking Control Guide setting for casseroles. Cover casserole meat and vegetables with sauce. Cool hot ingredients or sauces. If they are not cool, use TIME COOK.

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