USING YOUR MICROWAVE OVEN
DEFROST TIPS
•When using DEFROST, the weight to be entered is the net weight in pounds and tenths of pounds (the weight of the food minus the container).
•Use DEFROST only for raw food. DEFROST gives best results when food to be thawed is a minimum of 0°F (taken directly from a true freezer). If food has been stored in a
•If the food is stored outside the freezer for up to 20 minutes, enter a lower food weight.
•The shape of the package alters the defrosting time. Shallow rectangular packets defrost more quickly than a deep block.
•Separate pieces as they begin to defrost. Separated pieces defrost more easily.
•You can use small pieces of aluminum foil to shield foods like chicken wings, leg tips, and fish tails, but the foil must not touch the side of the oven. Foil causes arcing, which can damage the oven lining.
•Shield areas of food with small pieces of foil if they start to become warm.
•For better results, a preset standing time is included in the defrosting time.
•For best results, elevate food to be defrosted on a microwave safe roasting rack. This prevents the possibility of warm meat juices cooking food during defrost.
•Use the DEFROST PLATE provided for complete defrosting.
•A DEFROST PLATE is provided for complete defrosting of larger food items. Place the defrost plate on the glass tray with TOP Mark Up. Place the item to be defrosted directly on the defrost plate.
•Do not use DEFROST PLATE together with
METAL RACK.
•Make sure DEFORST PLATE worked with food, It Can’t work no load.
METAL RACK
To avoid risk of property damage: Do not use rack to pop popcorn.
Rack must be on the four plastic supports when used.
Use the rack only when cooking food on rack position.
Do not cook with rack on floor of the oven.
The metal rack gives you extra space when cooking in more than one container at the same time.
To use rack:
1. Place rack securely in the four plastic supports.
•Rack MUST NOT touch metal walls or back of microwave oven.
2.Place equal amounts of food both ABOVE AND BELOW rack.
•Amount of food must be approximately the same to balance out cooking energy.
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