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OK for Use
Racks and bakeware supplied with the oven, aluminum foil for
shielding, and approved meat thermometers may be used with
the following guidelines:
■ Never allow aluminum foil or metal to touch the inside cavity
walls, ceiling or floor.
■ Always use the turntable.
■ Never allow contact with another metal object during
cooking.
Do Not Use
Metal cookware and bakeware, gold, silver, pewter, non-
approved meat thermometers, skewers, twist ties, foil liners such
as sandwich wrappers, staples and objects with gold or silver
trim or a metallic glaze should not be used in the oven.
Inverter Microwave System
The Inverter Microwave System is proven technology that
delivers a constant stream of microwave power – true high,
medium and low power.
Typically, microwave ovens operate on HIGH power only. For
example, to achieve a 50% power level (“medium”) in a typical
microwave oven, the oven operates 50% of the time at HIGH
power and 50% of the time OFF.
In contrast, microwave ovens utilizing the Inverter Microwave
System deliver the selected power level continuously. This
constant stream of microwave power helps to minimize
overcooking of foods and messy food spatters.
Cooking Power
Many recipes for microwave cooking specify which cooking
power to use by percent, name or number. For example,
70%=7=Medium-High.
Use the following chart as a general guide for the suggested
cooking power of specific foods.
To Set a Cooking Power other than 100%:
1. Touch COOK TIME.
2. Touch the number pads to set a length of time to cook.
3. Touch COOK POWER.
4. Touch the number pad using the Cooking Power chart.
PERCENT/
NAME
NUMBER USE
100%, High
(default
setting)
10 Quick heating convenience
foods and foods with high
water content, such as soups,
beverages and most
vegetables.
90% 9 Cooking small tender pieces of
meat, ground meat and poultry
pieces.
Heating cream soups.
80% 8 Heating rice, pasta or
casseroles.
Cooking and heating foods
that need a cook power lower
than high, such as meat loaf.
70%,
Medium-High
7 Reheating a single serving of
food.
Cooking fish fillets.
60% 6 Cooking sensitive foods such
as cheese and egg dishes,
pudding and custards.
Cooking non-stirrable
casseroles, such as lasagna.
50%, Medium 5 Cooking ham, whole poultry,
whole fish and pot roasts.
Simmering stews.
40% 4 Heating bread, rolls and
pastries.
30%,
Medium-Low,
Defrost
3 Defrosting bread, fish, meats,
poultry and precooked foods.
20% 2 Melting chocolate, butter and
marshmallows.
Softening ice cream.
10%, Low 1 Taking chill out of fruit.
Softening butter and cheese.