Heating Tips
1.When determining cycle time for a particular food, begin by using minimum time and check occasionally for doneness to avoid overcooking.
2.Small quantities of food or foods with low water content may burn or dry out and become hard if cooked too long.
3.Do not cook eggs in the shell. They may burst.
4.Foods with nonporous skin or membrane such as apples, potatoes or eggs should be pierced to prevent bursting when heated whole.
5.Do not pop popcorn in microwave oven unless in a special microwave popcorn accessory or unless popcorn is labeled for use in microwave ovens.
6.Do not use recycled paper products for cooking purposes in the microwave oven.
7.Do not use narrow neck bottles in the microwave oven. They may shatter.
8.Home canning in the microwave oven is not recommended. Harmful bacteria may not be destroyed.
9.Heating oil or fat for deep frying is not recommended. The hot fat could suddenly boil over, causing severe damage.
Defrosting Tips
1.Freeze foods in a single layer, if possible, no larger than the size of the turntable.
2.If some areas of the foods thaw faster than others, cover with small pieces of aluminum foil to slow down or to stop the heating process.
3.It may be necessary to increase or decrease the cooking time in some recipes, depending on the starting temperature of the food.
Browning Tips
Some foods are cooked too quickly to brown in the microwave oven. For more eye appeal, these foods may need a color additive. Paprika, Coating mixes such as
Time Variations
Cooking times given are approximate. Factors that may affect cooking time include starting temperature, volume, size of food, and utensils used. It is better to first undercook food than overcook. Time can always be added to properly cook recipes.
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