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Cooking Guidelines
Covering
Covering food helps retain moisture, shorten cook time and
reduce spattering. Use the lid supplied with cookware. If a lid is
not available, wax paper, paper towels or plastic wrap approved
for microwave ovens may be used. Plastic wrap should be turned
back at one corner to provide an opening to vent steam.
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 cover 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.
Turntable On/Off
For best performance, the turntable should be on during
microwave cooking.
If using oversized cookware that does not turn freely on the
turntable, turn the turntable off. See the “Turntable” section for
additional information.
When microwave cooking with the turntable off, food should be
turned halfway through the cooking process.
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. Place 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
Grids 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:
■ To avoid damage to the microwave oven, do not allow
aluminum foil or metal to touch the inside cavity walls, ceiling
or floor.
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.
Silicone
Bakeware
Follow manufacturer’s recommendations.
Straw, Wicker,
Wooden
Containers
Do not use in microwave oven.
Styrofoam
®†
Do not use in microwave oven.
Wax Paper Acceptable for use.
†®STYROFOAM is a Registered Trademark of The Dow Chemical Company.