Frigidaire FGMV153CLB, FGMV154CLF About Your Microwave Oven, About Food About Microwave Cooking

IMPORTANT SAFETY INSTRUCTIONS

ABOUT YOUR MICROWAVE OVEN

This Use and Care Manual is valuable: read it carefully and always save it for reference.

A good microwave cookbook is a valuable asset. Check it for microwave cooking principles, techniques, hints and recipes.

NEVER use the microwave oven without the turntable and support nor turn the turntable over so that a large dish could be placed in the microwave oven. The turntable will turn both clockwise and counterclockwise.

ALWAYS have food in the microwave oven when it is on to absorb the microwave energy.

When using the microwave oven at power levels below 100%, you may hear the magnetron cycling on and off. It is normal for the exterior of the microwave oven to be warm to the touch when cooking or reheating.

Condensation is a normal part of microwave cooking. Room humidity and the moisture in food will influence the amount of moisture that condenses in the microwave oven. Generally, covered foods will not cause as much condensation as uncovered ones. Ventilation openings must not be blocked.

The microwave oven is for food preparation only. It should not be used to dry clothes or newspapers.

Your microwave oven is rated 1000 watts by using the IEC Test Procedure. In using recipes or package directions, check food a minute or two before the minimum time and add time accordingly.

ABOUT FOOD

ABOUT MICROWAVE COOKING

•Arrange food carefully. Place thickest areas towards outside of dish.

•Watch cooking time. Cook for the shortest amount of time indicated and add more as needed. Food severely overcooked can smoke or ignite.

•Cover foods while cooking. Check recipe or cookbook for suggestions: paper towels, wax paper, microwave plastic wrap or a lid. Covers prevent spattering and help foods to cook evenly.

•Shield with small flat pieces of aluminum foil any thin areas of meat or poultry to prevent overcooking before dense, thick areas are cooked thoroughly.

•Stir foods from outside to center of dish once or twice during cooking, if possible.

•Turn foods over once during microwaving to speed cooking of such foods as chicken and hamburgers. Large items like roasts must be turned over at least once.

•Rearrange foods such as meatballs halfway through cooking both from top to bottom and from the center of the dish to the outside.

•Add standing time. Remove food from microwave oven and stir, if possible. Cover for standing time which allows the food to finish cooking without overcooking.

•Check for doneness. Look for signs indicating that cooking temperatures have been reached.

Doneness signs include:

-Food steams throughout, not just at edge.

-Center bottom of dish is very hot to the touch.

-Poultry thigh joints move easily.

-Meat and poultry show no pinkness.

-Fish is opaque and flakes easily with a fork.

FOOD		DO		DON’T
Eggs,	•	Puncture egg yolks before cooking to prevent	•	Cook eggs in shells.
sausages,		“explosion”.	•	Reheat whole eggs.
nuts, seeds,	•	Pierce skins of potatoes, apples, squash, hot dogs	•	Dry nuts or seeds in shells.
fruits &		and sausages so that steam escapes.
vegetables

Popcorn	•	Use specially bagged popcorn for microwave cooking.
	•	Listen while popping corn for the popping to slow
		to 1 or 2 seconds or use special popcorn pad.

•Pop popcorn in regular brown bags or glass bowls.

•Exceed maximum time on popcorn package.

Baby food	•	Transfer baby food to small dish and heat carefully,	•	Heat disposable bottles.
		stirring often. Check temperature before serving.	•	Heat bottles with nipples on.
	•	Put nipples on bottles after heating and shake	•	Heat baby food in original jars.
		thoroughly. “Wrist” test before feeding.

General	•	Cut baked goods with filling after heating to release
		steam and avoid burns.
	•	Stir liquids briskly before and after heating to avoid
		“eruption”.
	•	Use deep bowl, when cooking liquids or cereals, to
		prevent boilovers.

•Heat or cook in closed glass jars or air tight containers.

•Can in the microwave as harmful bacteria may not be destroyed.

•Deep fat fry.

•Dry wood, gourds, herbs or wet papers.

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