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9
Cookware and Dinnerware
Cookware and dinnerware must t 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.
Material Recommendations
Aluminum Foil,
Metal
See the “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 non-recycled 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.
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 ash of light) can occur
and cause damage to the microwave oven.
OK for Use
Racks 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 oor.
■ Always use the turntable.
■ To avoid damage to the microwave oven, do not allow contact
with another metal object during microwave 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 microwave oven.
Metal bakeware may be used only during convection (bake)
cycles. Use ovenproof, microwave-safe cookware for all other
convection and combination.
Microwave Cooking Power
Many recipes for microwave cooking specify which cooking
power to use by percent, name, or number. For example,
70%=Medium-High=7.
Use the following chart as a general guide for the suggested
cooking power of specic foods.
MICROWAVE 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, poultry
pieces, and sh llets.
Heating cream soups.
80% 8 Heating rice, pasta, or casseroles.
Cooking and heating foods that
need a cook power lower than
high, for example, whole sh and
meat loaf.
70%, Medium-
High
7 Reheating a single serving of
food.
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, and
pot roasts.
Simmering stews.
40% 4 Melting chocolate.
Heating bread, rolls, and pastries.
30%, Medium-
Low, Defrost
3 Defrosting bread, sh, meats,
poultry, and precooked foods.
20% 2 Softening butter, cheese, and ice
cream.
10%, Low 1 Taking chill out of fruit.
Sensor Cooking
A sensor in the microwave oven detects humidity released from
the food as it heats, and adjusts the cook time accordingly.
Many sensor cycles require the covering of foods. Microwave safe
containers or steamers with loose-tting lids are recommended.
The loose-tting lid allows enough steam to escape to be
detected by the sensor. When covering foods with plastic wrap,
be sure to leave a large enough vent opening to allow the steam
to escape.
NOTE:
■ The microwave oven should be plugged in for at least
3 minutes.
■ The microwave oven cavity and the exterior of the cooking
container should be dry.
■ The room temperature should not exceed 95° (35°C).
■ If the door is opened during a sensor cycle, sensing will stop
and the program will be canceled.
†Styrofoam
®
is a registered trademark of The Dow Chemical Company.
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