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TIPS FOR MICROWAVE COOKING
DROWNING
Meat and poultry with high fat content that are cooked
for 10 or 15 minutes or longer will brown lightly. Foods
cooked a shorter time can be brushed with a browning
agent, such as Worcestershire sauce, soy sauce, or
barbecue sauce.
COVERING
A cover traps heat and steam and causes the food to cook
more quickly. Use a lid or microwave-safe plastic wrap
with one corner folded back to vent the excess steam.
Lids on glass casseroles can become hot during cooking.
Handle carefully. Waxed paper will prevent the food from
splattering in the oven and help retain heat. When warming
bread items, use waxed paper, napkins, or paper towels.
To absorb extra moisture, wrap sandwiches and fatty foods
in paper towels.
SPACING
Arrange individual foods, such as baked potatoes,
cupcakes, and hors d'oeuvres' in a circle and at least
1 inch apart. This will help the food cook more evenly.
STiRRiNG
Stirring blends flavors and redistributes the heat in foods.
Always stir from the outside toward the center of the dish.
Food at the outside of the dish heats first.
ARRANGEMENT
Do not stack food. Arrange in a single layer in the dish
for more even cooking. Because dense foods cook more
slowly, place thicker portions of meat, poultry, fish, and
vegetables toward the outside of the dish.
TESTING FOR DONENESS
Because foods cook quickly in a microwave oven, you
need to test frequently for doneness.
STANDING TiME iN OVEN
Depending on density, food often needs to stand from 2
to 15 minutes either in or outside the oven after cooking
power shuts off. Outside of oven, you usually need to
cover food during standing time to retain heat. Remove
most foods when they are slightly undercooked and they
will finish cooking during standing time. The internal
temperature of food will rise about 10°F during
standing time.
SHiELDiNG
To prevent some portions of foods in rectangular or square
dishes from overcooking, you may need to shield them with
small strips of aluminum foil to block the microwaves. You
can also cover poultry legs and wing tips with foil to keep
them from overcooking. Always keep foil at least 1 inch
from oven walls to prevent arcing.
TURNING
Large foods, such as roasts and whole poultry, should be
turned so that the top and bottom cook evenly. Also turn
over chicken pieces and chops.
PiERCiNG
Pierce the shell, skin, or membrane of foods before cooking
to prevent them from bursting. Foods that require piercing
include yolks and whites of eggs, hot dogs, clams, oysters,
and whole vegetables, such as potatoes and squash.
CLEANING
Wipe the oven inside and outside with a soft cloth and
a mild detergent solution, then rinse and wipe dry. This
should be done weekly or more often, if needed. Never use
cleaning powders or rough pads. Excessive oil splatters
on the inside top will be difficult to remove if left for many
days. Wipe splatters with a wet paper towel, especially after
cooking chicken or bacon.
TURNTABLE
The turntable and turntable roller rest are removable. They
should be hand-washed in warm (not hot) water with a mild
detergent and a soft cloth. Once they are clean, rinse well
and dry with a soft cloth. Never use cleaning powders, steel
wool, or rough pads.
• The glass turntable may be cleaned in the sink. Be careful
not to chip or scratch the edges as this may cause the
turntable to break during use.
• The turntable roller rest should be cleaned regularly.
PIZZA OVEN PAN
The pizza grill pan features a non-stick surface and is
dishwasher safe. It should be washed regularly in a
dishwasher or warm, soapy water.
SPECIAL CARE
For best performance and safety, the inner door panel
and the oven front frame should be free of food or grease
buildup. Wipe often with a mild detergent, then rinse and
wipe dry. Never use cleaning powders or rough pads.
After cleaning the control panel, touch STOP/PRESS TO
CANCEL to clear any entries that might have been entered
accidentally while cleaning the panel.
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