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Microwaves pass through most glass,
paper, and plastics without heating them so
food absorbs the energy. Microwaves
bounce off metal containers so food does
not absorb the energy.
How your microwave
oven works
Microwave energy is not hot. It causes food
to make its own heat, and it’s this heat that
cooks the food.
Microwaves are like TV waves, radio waves,
or light waves. You cannot see them, but
you can see what they do.
A magnetron in the microwave oven
produces microwaves. The microwaves
move into the oven where they contact food
as it turns on the turntable.
The glass turntable of your microwave
oven lets microwaves pass through. Then
they bounce off a metal floor, back through
the glass turntable, and are absorbed by
the food.
Getting to Know Your
Microwave Oven
This section discusses the concepts behind microwave cooking. It also shows you the
basics you need to know to operate your microwave oven. Please read this information
before you use your oven.
Radio interference
Using your microwave oven may cause
interference to your radio, TV, or similar
equipment. When there is interference, you
can reduce it or remove it by:
•
Cleaning the door and sealing surfaces of
the oven.
•
Adjusting the receiving antenna of the
radio or television.
•
Moving the receiver away from the
microwave oven.
•
Plugging the microwave oven into a
different outlet so that the microwave
oven and receiver are on different branch
circuits.
For the best cooking
results
•
Always cook food for the shortest
cooking time recommended. Check to
see how the food is cooking. If needed,
touch ADD MINUTE while the oven is
operating or after the cooking cycle is
over (see the “Using ADD MINUTE”
section).
•
Stir, turn over, or rearrange the food being
cooked about halfway through the
cooking time for all recipes. This will help
make sure the food is evenly cooked.
•
If you do not have a cover for a dish, use
wax paper, or microwave-approved paper
towels or plastic wrap. Remember to turn
back a corner of the plastic wrap to vent
steam during cooking.
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