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This section lists which utensils can be used in the microwave, which have limited
use, and which should not be used in the microwave at all.
RECOMMENDED
• Microwave browning dish: Use to brown the exterior of small items such as steaks,
chops, or pancakes. Follow the directions provided with your browning dish.
• Microwaveable plastic wrap: Use to retain steam. Leave a small opening for some
steam to escape and avoid placing it directly on the food.
• Paper towels and napkins: These absorb excess moisture and prevent spattering.
Use for short-term heating and covering. Do not use recycled paper towels, which
may contain metal and could ignite.
• Heat-proof glass or glass-ceramic bowls and dishes: Use for heating or cooking.
• Paper plates and cups: Use for short-term heating at low temperatures. Do not
use recycled paper, which may contain metal and could ignite.
• Wax paper: Use as a cover to prevent spattering.
• Thermometers: Use only those labeled “Microwave Safe” and follow all directions.
Check the temperature of food in several places. Conventional thermometers
may be used on microwaved food once the food has been removed from the oven.
LIMITED USE
• Aluminum foil: Smooth, narrow strips of foil may be used to shield delicate areas
on food items like drumsticks and wings to prevent overcooking.
NOTE: Using too much foil can damage your oven, so be careful.
• Ceramic, porcelain, and stoneware: Use these only if they are labeled “Microwave
Safe”. If they are not labeled, test them to make sure they can be used safely.
• Plastic: Use only if labeled “Microwave Safe”. Other plastics can melt.
• Straw, wicker, and wood: Use only for short-term heating, such as warming dinner
rolls for a few seconds. Baskets and bowls may be flammable.
Page 7 • Safety InformatIon
COOKWARE AND UTENSIL GUIDE