Amana AMC1070 Microwave Oven USE, Tones, ControlLock, FoodCharacteristics, CookingGuidelines

Tones

Tones are audible signals that can be turned off.

To Turn Off/On All Tones: Touch and hold COOK POWER for

5 seconds, until “Off” appears in the display. Repeat to turn tones back on (“On” will appear in the display.)

These tones indicate the following:

One tone

■Valid entry

■End of Timer (long tone)

Two tones

■End of stage in multistage cooking

■Control Lock active (short tones)

Three tones

■End of cycle

Five tones

■During Auto Defrost cycle, reminder to check, turn, rearrange, or separate food

ControlLock

The Control Lock disables the control panel pads to avoid unintended use of the microwave oven.

To Lock/Unlock Control: The microwave oven must be off. Touch and hold OFF for 5 seconds until the tones sound and the LOCK icon and “LoC” appear in the display. Repeat to unlock and clear the display (2 tones will sound).

If any cook function control is touched while the Control Lock is active, “LoC” will appear briefly in the display and 2 tones will sound.

MICROWAVE OVEN USE

A magnetron in the microwave oven produces microwaves which reflect off the metal floor, walls and ceiling and pass through the turntable and appropriate cookware to the food. Microwaves are attracted to and absorbed by fat, sugar and water molecules in the food, causing them to move, producing friction and heat which cooks the food.

■To avoid damage to the microwave oven, do not lean on or allow children to swing on the microwave oven door.

■To avoid damage to the microwave oven, do not operate microwave oven when it is empty.

■Baby bottles and baby food jars should not be heated in microwave oven.

■Clothes, flowers, fruit, herbs, wood, gourds, paper, including brown paper bags and newspaper, should not be dried in microwave oven.

■Paraffin wax will not melt in the microwave oven because it does not absorb microwaves.

■Use oven mitts or pot holders when removing containers from microwave oven.

■Do not overcook potatoes. At the end of the recommended cook time, potatoes should be slightly firm. Let potatoes stand for 5 minutes. They will finish cooking while standing.

■Do not cook or reheat whole eggs inside the shell. Steam buildup in whole eggs may cause them to burst, requiring significant cleanup of microwave oven cavity. Cover poached eggs and allow a standing time.

FoodCharacteristics

When microwave cooking, the amount, size and shape, starting temperature, composition and density of the food affect cooking results.

Amount of Food

The more food heated at once, the longer the cook time needed. Check for doneness and add small increments of time if necessary.

Size and Shape

Smaller pieces of food will cook more quickly than larger pieces, and uniformly shaped foods cook more evenly than irregularly shaped food.

Starting Temperature

Room temperature foods will heat faster than refrigerated foods, and refrigerated foods will heat faster than frozen foods.

Composition and Density

Foods high in fat and sugar will reach a higher temperature, and will heat faster than other foods. Heavy, dense foods, such as meat and potatoes, require a longer cook time than the same size of a light, porous food, such as cake.

CookingGuidelines

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.

7