13
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.
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.

To Test Cookware or Dinnerware for Microwave Use:

1. Put 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

Racks 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:
■Do not allow aluminum foil or metal to touch the inside cavity
walls, ceiling or floor.
■Always use the turntable.
■Do not allow contact with another metal object during
cooking.

Do Not Use

Metal cookware and bakeware, gold, silver, pewter, non-
approved meat thermometers, skewers, twist ties, foil liners
such as sandwich wrappers, staples and objects with gold or
silver trim or a metallic glaze should not be used in the
microwave oven.
Cooking Power
Many recipes for microwave cooking specify which cooking
power to use by percent, name or number. For example,
70%=7=Medium-High.
Use the following chart as a general guide for the suggested
cooking power of specific foods.
MATERIAL RECOMMENDATIONS
Aluminum Foil,
Metal See “Aluminum Foil and Metal” section.
Browning Dish Bottom must be at least ³⁄₁₆" (5 mm)
above the turntable. Follow
manufacturer’s recommendations.
Ceramic Glass,
Glass Acceptable for use.
China,
Earthenware Follow manufacturer’s recommendations.
Melamine Follow manufacturer’s recommendations.
Paper: Towels,
Dinnerware,
Napkins
Use nonrecycled and those approved by
the manufacturer for microwave oven use.
Plastic: Wraps,
Bags, Covers,
Dinnerware,
Containers
Use those approved by the manufacturer
for microwave oven use.
Pottery and Clay Follow manufacturer’s recommendations.
Styrofoam* Do not use in microwave oven.
Straw, Wicker,
Wooden
Containers
Do not use in microwave oven.
Wax Paper Acceptable for use.
PERCENT/
NAME NO. USE
100%, High
(default setting) 10 Quick heating convenience foods
and foods with high water content,
such as soups, beverages and
most vegetables.
90% 9 Cooking small, tender pieces of
meat, ground meat, poultry pieces
and fish fillets.
Heating cream soups.
MATERIAL RECOMMENDATIONS