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4 mugs
7 min. 40 sec.
3. Touch START/STOP.
2 entrees
13 min. 00 sec.
3. Touch START/STOP.
REHEAT
1. Touch REHEAT and
2. CODE and 4:10 (4 minutes.10 sec) appears.
3. Touch START/STOP.
Note: place in dish or casserole slightly larger
than the amount indicated. Continue to heat with
variable power and time if at the end of sensor
reheat the food is not sufficiently hot.
NOTE:
This setting lets you reheat a dinner
plate of chilled leftovers with good
results.
Converting Fractions of a Pound to Ounces
Fractions of a
pound
Ounces
Less than .03
0
.03 to .09
1
.10 to .15 2
.16 to .21 3
.22 to .27
4
.28 to .34
5
.35 to .40 6
.41 to .46 7
.47 to .53
8
.54 to 59 9
.60 to .65 10
.66 to .71 11
.72 to .78
12
.79 to .84
13
.85 to .90 14
.91 to .97 15
above .97
go to next even
Maximum weight for defrosting is 6 lbs.
Turn food over when oven signals twice. Touch
START/STOP to resume defrosting.
After total defrosting time, 4 signals sound and
END appears in display. Touch RESET or open
oven door to clear END before starting another
cooking function.
Your microwave makes cooking easier than conventional cooking, provided you keep these
considerations in mind.
Stirring
Stir foods such as casseroles and vegetables while cooking to distribute heat evenly. Food at the outside
of the dish absorbs more energy and heats more quickly, so stir from the outside to the center. The oven
will turn off when you open the door to stir your food.
Arrangement
Arrange unevenly shaped foods, such as chicken pieces or chops, with the thicker, meatier parts toward
the outside of the turntable where they receive more microwave energy. To prevent overcooking, place
delicate areas, such as asparagus tips, toward the center of the turntable.
Turning
Turn foods over midway through cooking to expose all parts to microwave energy. This is especially
important with large foods such as roasts.
Standing
COOKING TECHNIQUES
Foods cooked in the microwave build up internal heat and continue to cook for a few minutes after
heating stops. Let foods stand to complete cooking, especially foods such as cakes and whole
vegetables. Roasts need this time to complete cooking in the center without overcooking the outer areas.