Cooking Guidelines
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.
Turntable On/Off
For best performance, the turntable should be on during microwave cooking.
If using oversized cookware that does not turn freely on the turntable, turn the turntable off. See the “Turntable” section for additional information.
When microwave cooking with the turntable off, food should be turned halfway through the cooking process.
Cookware and Dinnerware
Cookware and dinnerware must fit on the turntable. Always use oven mitts or pot holders when handling because any dish may become hot from heat transferred from the food. Do not use cookware and dinnerware with gold or silver trim. Use the following chart as a guide, then test before using.
MATERIAL | RECOMMENDATIONS |
Aluminum Foil, | See “Aluminum Foil and Metal” section. |
Metal |
|
|
|
Browning Dish | Bottom must be at least ³⁄₁₆" (5 mm) above |
| the turntable. Follow manufacturer’s |
| recommendations. |
|
|
Ceramic Glass, | Acceptable for use. |
Glass |
|
|
|
China, | Follow manufacturer’s recommendations. |
Earthenware |
|
|
|
Melamine | Follow manufacturer’s recommendations. |
|
|
Paper: Towels, | Use nonrecycled and those approved by |
Dinnerware, | the manufacturer for microwave oven use. |
Napkins |
|
|
|
Plastic: Wraps, | Use those approved by the manufacturer |
Bags, Covers, | for microwave oven use. |
Dinnerware, |
|
Containers |
|
|
|
Pottery and Clay | Follow manufacturer’s recommendations. |
|
|
Silicone | Follow manufacturer’s recommendations. |
Bakeware |
|
|
|
Straw, Wicker, | Do not use in microwave oven. |
Wooden |
|
Containers |
|
|
|
Styrofoam®† | Do not use in microwave oven. |
|
|
Wax Paper | Acceptable for use. |
|
|
To Test Cookware or Dinnerware for Microwave Use:
1.Place cookware or dinnerware in microwave oven with 1 cup (250 mL) of water beside it.
2.Cook at 100% cooking power for 1 minute.
Do not use cookware or dinnerware if it becomes hot and the water stays cool.
Aluminum Foil and Metal
Always use oven mitts or pot holders when removing dishes from the microwave oven.
Aluminum foil and some metal can be used in the microwave oven. If not used properly, arcing (a blue flash of light) can occur and cause damage to the microwave oven.
OK for Use
Grids and bakeware supplied with the microwave oven (on some models), aluminum foil for shielding, and approved meat thermometers may be used with the following guidelines:
■To avoid damage to the microwave oven, do not allow aluminum foil or metal to touch the inside cavity walls, ceiling or floor.
■Always use the turntable.
†®STYROFOAM is a Registered Trademark of The Dow Chemical Company.
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