Kenmore 721.61289, 721.61282 manual PS for Microwave Cookrng, Cleaning

T PS FOR MICROWAVE COOKRNG

BROWNING

Meat and poultry with high fat content that are cooked for 10 or 15 minutes or longer wilI brown lightly. Foods cooked a shorter time can be brushed with a browning agent, such as Worcestershire sauce, soy sauce, or barbecue sauce.

COVERING

A cover traps heat and steam and causes the food to cook more quickly. Use a lid or microwave-safe plastic wrap with one corner folded back to vent the excess steam. Lids on glass casseroles can become hot during cooking. Handle carefully. Waxed paper wilf prevent the food from splattering in the oven and help retain heat. When warming bread items, use waxed paper, napkins, or paper toweis. To absorb extra moisture, wrap sandwiches and fatty foods in paper towels.

SPACING

Arrange individual foods, such as baked potatoes, cupcakes, and hors d'oeuvres in a circle and at least 1 inch apart. This witl help the food cook more evenly.

ST_RRING

Stirring blends flavors and redistributes the heat in foods. Always stir from the outside toward the center of the dish. Food at the outside of the dish heats first.

TURNING

Large foods, such as roasts and whole poultry, should be turned so that the top and bottom cook evenly. Also turn over chicken pieces and chops.

ARRANGEMENT

Do not stack food. Arrange in a single layer in the dish for more even cooking. Because dense foods cook more sfowly, place thicker portions of meat, poultry, fish, and vegetables toward the outside of the dish,

TESTING FOR DONENESS

Because foods cook quickly in a microwave oven, you need to test frequently for doneness.

STANDING TIME

Food often needs to stand from 2 to 15 minutes after you remove it from the oven. Usuaily, you need to cover food during standing time to retain heat. Remove most foods when they are slightly undercooked and they will finish cooking during standing time. The

internal temperature of food will rise about 10 °F during standing time.

SHIELDING

To prevent some portions of rectangular or square dish- es from overcooking, you may need to shield

them with smatl strips of aluminum foil to block the microwaves. "Youcan also cover poultry legs and wing tips with foil to keep them from overcooking. Always keep foil at least ! inch from oven wails to prevent arcing.

PIERCING

Pierce the shell, skin, or membrane of foods before cooking to prevent them from bursting. Foods that require piercing include yolks and whites of eggs, hot dogs, clams, oysters, and whole vegetables, such as potatoes and squash.

CLEANING

Wipe the oven inside and outside with a soft: cloth and a mild detergent solution. Then rinse and wipe dry. This should be done weekly or more often, if needed. Never use cIeaning powders or rough pads.

Excessive oil splatters on the inside top witl be difficult to remove if teft for many days. Wipe splatters with a wet paper towel, especially after cooking chicken or bacon.

REMOVABLE PARTS

The turntable and turntable rotler rest are removable. They should be hand-washed in warm (not hot) water with a mild detergent and a soft cloth. Once they are clean, rinse well and dry with a soft cloth. Never use cleaning powders, steel wool, or rough pads.

oThe turntable may be cleaned at the sink. Be careful not to chip or scratch the edges as this may cause the turntable to break during use,

The turntable roller rest should be cleaned regularly.

SPECRAL CARE

For best performance and safety, the inner door panel and the oven front frame should be free of food or grease buildup. Wipe often with a mild detergent; then rinse and wipe dry. Never use cleaning powders or rough pads.

After cleaning the control panel, touch STOP/CLEAR to clear any entries that might have been entered accidentally while cleaning the panel.

8