MICROWAVE OVEN USEA magnetron in the microwave oven produces microwaves which reflect off the metal floor, walls andceiling and pass through the turntable and appropriatecookware to the food. Microwaves are attracted toand absorbed by fat, sugar and water molecules inthe food, causing them to move, producing frictionand heat which cooks the food.To avoid damage to the microwave oven, do notlean on or allow children to swing on the microwaveoven door.To avoid damage to the microwave oven, do notoperate when it is empty.Baby bottles and baby food jars should not beheated in microwave oven.Clothes, flowers, fruit, herbs, wood, gourds, paper,including brown paper bags and newspaper,shouldnot be dried in microwave oven.Paraffin wax will not melt in the microwave ovenbecause it does not absorb microwaves.Use oven mitts or pot holders when removing containers from microwave oven.Do not overcook potatoes. At the end of the recommended cook time, potatoes should be slightlyfirm. Let potatoes stand for 5 minutes. They willfinish cooking while standing.Do not cook or reheat whole eggs inside the shell.Steam buildup in whole eggs may cause them toburst, requiring significant cleanup of microwaveoven cavity. Cover poached eggs and allow astanding time.Food CharacteristicsWhen microwave cooking, the amount, size and shape,starting temperature, composition and density of thefood affect cooking results.Amount of FoodThe more food heated at once, the longer the cook timeneeded. Check for doneness and add small incrementsof time if necessary.Size and ShapeSmaller pieces of food will cook more quickly than largerpieces, and uniformly shaped foods cook more evenlythan irregularly shaped food.Starting TemperatureRoom temperature foods will heat faster than refrigeratedfoods, and refrigerated foods will heat faster than frozenfoods.Composition and DensityFoods high in fat and sugar will reach a higher temperature, and will heat faster than other foods. Heavy,dense foods, such as meat and potatoes, require alonger cook time than the same size of a light, porousfood, such as cake.Cooking GuidelinesCoveringCovering food helps retain moisture, shorten cook time andreduce spattering. Use the lid supplied with cookware. If alid is not available, wax paper, paper towels or plastic wrapapproved for microwave ovens may be used. Plastic wrapshould be turned back at one corner to provide an openingto vent steam.Condensation on the door and cavity surfacesis normal during heavy cooking.Stirring and TurningStirring and turning redistribute heat evenly to avoid overcooking the outer edges of food. Stir from outside tocenter. If possible, turn food over from bottom to top.ArrangingIf heating irregularly shaped or different sized foods, arrangethe thinner parts and smaller sized items toward the center.Ifcooking several items of the same size and shape, place themin a ring pattern, leaving the center of the ring empty.PiercingBefore heating, use a fork or small knife to pierce or prickfoods that have a skin or membrane, such as potatoes, eggyolks,chicken livers, hot dogs, and sausage. Prick in severalplaces to allow steam to vent.ShieldingUse small, flat pieces of aluminum foil to shield the thinpieces of irregularly shaped foods, bones and foods suchas chicken wings, leg tips and fish tail. See “Aluminum Foiland Metal” first.Standing TimeFood will continue to cook by the natural conduction of heateven after the microwave cooking cycle ends. The length ofstanding time depends on the volume and density of the food.Cookware and DinnerwareCookware and dinnerware must fit on the turntable.Always use oven mitts or pot holders when handlingbecause any dish may become hot from heat transferred from the food. Do not use cookware anddinnerware with gold or silver trim. Use the followingchart as a guide, then test before using.MATERIAL RECOMMENDATIONSAluminum Foil,MetalSee “Aluminum Foil and Metal” section.Browning Dish Bottom must be at least 3/16" (5 mm)above the turntable. Follow manufacturer’srecommendations.Ceramic Glass,Glass Acceptable for use .1.2.3.4.5.6.7.8.EN-9