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MATERIAL RECOMMENDATIONS
Paper: Towels, Use nonrecycled and those approved by
Dinnerware, the manufacturer for microwave oven use.
Napkins
Plastic: Wraps, Use those approved by the manufacturer
Bags, Covers, for microwave oven use.
Dinnerware,
Containers
Pottery and Clay Follow manufacturer's recommendations.
Styrofoam* Do not use in microwave oven.
Straw, Wicker, Do not use in microwave oven.
Wooden
Containers
Wax Paper Acceptable for use.
To Test Cookware or Dinnerware for Microwave Use:
1. Put 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.
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
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:
• Do not allow aluminum foil or metal to touch the inside cavity
walls, ceiling or floor.
Always use the turntable.
Do not 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
microwave oven.
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.
COOK POWER CHART
PERCENT/ NUMBER USE
NAME
100%, High 10 Quick heating convenience
(default setting) foods and foods with high
water content, such as
soups, beverages and most
vegetables.
90%
Cooking small, tender pieces
of meat, ground meat,
poultry pieces and fish fillets.
Heating cream soups.
80%
Heating rice, pasta or
casseroles.
Cooking and heating foods
that need a cook power
lower than high. For
example, whole fish and
meat loaf.
70%, 7 Reheating a single serving of
Medium-High 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- 3 Defrosting bread, fish,
Low, Defrost meats, poultry and
precooked foods.
20% 2 Softening butter, cheese,
and ice cream.
10%, Low 1 Taking chill out of fruit.
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