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E
Getting Started
• Check that food is thoroughly cooked/reheated before serving.
• Cooking time will be affected by the shape, depth, quantity and
temperature of food together with the size, shape and material
of the container.
• Never heat oil or fat for deep frying as this may lead to overheat-
ing and fire.
CAUTION
Always use dry pot holders or oven mitts to remove food or utensils
from the oven. Be careful when opening the oven door to allow
steam to dissipate.
ABOUT MICROWAVE COOKING
• ALWAYS have food in the oven when it is on to absorb the
microwave energy.
• Your oven is rated 700 watts using the IEC Test Procedure. In
using recipes or package directions, check food at the minimum
time and add time accordingly.
• Condensation is a normal part of microwave cooking. Room
humidity and the moisture in food will influence the amount of
moisture that condenses in the oven. Generally, covered foods
will not cause as much condensation as uncovered ones. Vents
on the oven back must not be blocked.
• Arrange food carefully. Place thickest areas towards outside
of dish.
• Watch cooking time. Cook for the shortest amount of time in-
dicated and add more as needed. Food severely overcooked
can smoke or ignite.
• Cover foods while cooking. Check recipe or cookbook for sug-
gestions: paper towels, wax paper, microwave plastic wrap or
a lid. Covers prevent spattering and help foods to cook evenly.
• Shield with small flat pieces of aluminum foil any thin areas of
meat or poultry to prevent overcooking before dense, thick
areas are cooked thoroughly.
• Stir foods from outside to center of dish once or twice during
cooking, if possible.
IMPORTANT– Please Read and Follow
14
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