Whirlpool TMH14XM manual Aluminum Foil and Metal, Cooking Power, OK for Use, Do Not Use

MATERIAL	RECOMMENDATIONS
Plastic Wraps,	Use those approved by the manufacturer
Bags, Covers,	for microwave oven use.
Dinnerware,
Containers
Pottery and Clay	Follow manufacturer’s recommendations.
Styrofoam*	Do not use in oven.
Straw, Wicker,	Do not use in oven.
Wooden
Containers
Wax Paper	Acceptable for use.

To Test Cookware or Dinnerware for Microwave Use:

1.Put cookware or dinnerware in 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 oven. If not used properly, arcing (a blue flash of light) can occur and cause damage to the oven.

OK for Use

Racks and bakeware supplied with the oven, aluminum foil for shielding, and approved meat thermometers may be used with the following guidelines:

■Never allow aluminum foil or metal to touch the inside cavity walls, ceiling or floor.

■Always use the turntable.

■Never 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 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.

PERCENT/	NUMBER	USE
NAME
100%, High	10	Quick heating convenience
(default		foods and foods with high
setting)		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.
80%	8	Heating rice, pasta or
		casseroles.
		Cooking and heating foods
		that need a cook power lower
		than high. For example, whole
		fish and meat loaf.
70%,	7	Reheating a single serving of
Medium-High		food.
60%	6	Cooking sensitive foods such
		as cheese and egg dishes,
		pudding and custards.
		Cooking non-stirrable
		casseroles, such as lasagna.
50%, Medium	5	Cooking ham, whole poultry
		and pot roasts.
		Simmering stews.
40%	4	Melting chocolate.
		Heating bread, rolls and
		pastries.
30%,	3	Defrosting bread, fish, meats,
Medium-Low,		poultry and precooked foods.
Defrost
20%	2	Softening butter, cheese, and
		ice cream.
10%, Low	1	Taking chill out of fruit.

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