Thermador CJ302 manual Basics for Microwave Mode Upper Oven

Upper Oven Features CJ Oven Care and Use Manual

Basics for Microwave Mode – Upper Oven

Refer to Pages 4 and 5 for microwave safety precautions.

Utensils

Recommended for Microwave Mode

•Glass ceramic (Pyroceram®, such as CorningWare®)

•Heat-safe glass (i.e. Pyrex®)

•Microwave-safe plastics

•Paper plates, paper cups

•Microwave-safe pottery, stoneware, porcelain

•Browning dish: follow manufacturer's directions for preheating dish.

•Metal Bakeware

Tips

•Microwave energy may cause some arcing between metal objects. Small amounts of arcing are neither harmful nor hazardous.

•To check whether a dish or mug is safe to use in this mode, put empty item on rack and heat on High for 30 seconds. If it becomes very hot, do not use it.

Not Recommended for Microwave Mode

•Non-heat resistant glass

•Food carton with metal handle

•Non-microwave-safe plastics (i.e. margarine tubs)

•Styrofoam containers or cups

•Metal or non-microwaveable plastic commuter beverage containers

•Recycled paper products (i.e. brown shopping bags)

•Metal twist ties

•Food storage bags

Recommended Disposable Covers

•Paper towels (See Page 5)

•Wax paper

•Microwave-safe plastic wraps (vent so steam escapes). Do not allow plastic wrap to touch food.

•Parchment paper

Food Selection

•Quantity - The cooking time is dependent on the amount of food in the oven.

•Content – The amount of fat, sugar and liquid in the food affects the cooking time. For example, eggs, cheese, mayonnaise, etc., cook very quickly.

•Density – A non-porous food, such as roast, takes longer to cook than a porous food such as bread.

•Shape and Size –Uniform shapes and sizes cook more evenly.

Cooking Techniques

•Arranging – Place food in a circular pattern with the thickest areas toward the outside of dish.

•Covering – Most foods cook and reheat more evenly when covered.

•Piercing – Foods with skins or membranes must be pierced, scored or have a strip of skin peeld be- fore cooking to allow steam to escape.

•Shielding – Cover thinner areas of food with foil to prevent over-cooking or defrosting too quickly, such as chicken drumsticks. Allow one inch of space between foil and surfaces. Do not wrap baking po- tatoes in foil.

•Stirring andTurning – Stir foods from the outer edges toward center of utensil or turn food over once during cooking. Stir liquids before and after heating to help prevent “eruption.”

•Standing Time – It is necessary to allow food to stand to complete cooking.

Guide to Power Levels (Rated 750W)

HI	(100%)	Poultry, fish, fresh and frozen vegetables,
		casseroles, boil water, pop corn, pudding.
9	( 90%)	Reheat rice and pasta.
8	( 80%)	Reheat precooked food, seafood.
7	( 70%)	Cheese entrees.
6	( 60%)	Scrambled eggs, cakes.

5(50%) Custards, pasta, tender meats: beef, ham, lamb, pork, veal.

4(40%) Slow cook entrees and less tender meats covered with liquid.

3(30%) Defrost uncooked or precooked food, simmer stews and sauces.

2	(20%)	Reheat pancakes, tortillas, French toast.
1	(10%)	Hold entrees at serving temperatures.

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