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1.Before using the oven always check that containers are suitable. DO NOT MICROWAVE sealed containers as they may explode.
N.B. Always check manufacturer’s instructions as some food manufacturers are producing food in containers that do not require piercing.
2.DO NOT leave the appliance unattended if paper, plastic or other combustible containers are used. Do not use
3.
4.Do not use metal ware, ceramics trimmed with gold or silver, or any container with a metal content.
5.If “arcing” should occur, check the cookware carefully again for metal.
6.You may use ordinary glassware, chinaware,
7.You can cook steamed vegetables in special “see- through” wrapping film, such as Saran Wrap, or wax paper. Do not cook in a plastic bag.
CAUTION
Do not use METAL UTENSILS in this oven.
DEFROSTING FROZEN FOODS1.If you try to completely defrost frozen foods in the microwave oven, uneven defrosting may occur due to the differences in the thickness and shape of the food. Drippings may also result, and sometimes a part of the food cooks although other parts still remain frozen. In actual usage of frozen foods, you should not normally defrost them 100%. 70% defrosting in the microwave oven is ideal and helpful for the next cooking operation.
2.To defrost evenly, turn over or rearrange the food during defrosting.
3.To defrost fatty meat, heat it in the microwave oven for a short time and leave it to stand at room temperature, or heat it intermittently until defrosted.
4.When you defrost a whole chicken, or any frozen food of irregular shape, wrap legs or thin parts with aluminum foil. Otherwise thin parts will be defrosted faster and sometimes cooked before other parts have properly defrosted. For big pieces of meat, wrap the sides with aluminum foil so that they will be uniformly thawed by vertical microwaves only.
5.Ice should be removed at times during defrosting.
FOR BEST RESULTS
1.When determining time for particular foods, always figure minimum time and check occasionally during cooking for progress. The microwave oven cooks so quickly, therefore it is easy to overcook your foods.
2.Be careful of the cooking time for small quantities of foods, or foods with low water content. They may burn if cooked too long.
3.Do not use the oven for drying kitchen towels or napkins. They may burn if heated too long.
4.Do not try to boil eggs in the oven.
5.When you cook an egg be sure to pierce the yolk membrane prior to placing into the oven to prevent the egg bursting.
HOW TO GET BROWNED FINISH
Generally foods do not brown when cooked by a microwave oven. This is one of the features of the equipment. To brown chickens, brush sauce on the surface before or during cooking. You can also brown meat in a conventional frying pan before cooking in the oven. A browning skillet for the microwave oven can obtain the same result.
FOR EVEN FINISHED COOKING
Open the door and give the dish a half turn, or turn the food over during cooking. This helps to achieve more even cooking. When you cook chicken the legs cook faster than other parts. Wrap the legs with aluminum foil during cooking to reflect the microwave energy in order to create even cooking.
TWO LEVEL COOKINGWhen heating, one item always place the container in the centre of the bottom shelf.
When using the microwave mainly for reheating one item at a time, remove the middle shelf and work on the bottom shelf.
When reheating two items at a time place both dishes on the bottom shelf side by side, unless the containers are too large and then place one on the shelf.
When heating more than two plates, place the dishes evenly on the two shelves.
Allow some space between each plate, do not cram too much food into the oven.
If the middle shelf is not used, it should be stored outside the oven and must not be put on the bottom shelf.
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