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TESTING YOUR DINNERWARE OR COOKWARE
Test dinnerware or cookware before using. To test
a dish, put it into the oven with 1 cup (250 mL) of
water beside it. Cook at 100% cook power for one
minute. If the dish gets hot and water stays cool,
do not use it. Some dishes (melamine, some
ceramic dinnerware, etc.) absorb microwave
energy, and may become too hot to handle or may
slow cooking times. Cooking in metal containers not
designed for microwave use could damage the oven,
as could containers with hidden metal (twist-ties, foil
lining, staples, metallic glaze or trim).
OPERATING TIPS
• Never lean on the door or allow a child to swing on
it when the door is open.
• Use hot pads. Microwave energy does not heat
containers, but the heat from the food can make
the container hot.
• Do not use newspaper or other printed paper in
the oven.
• Do not dry flowers, fruit, herbs, wood, paper,
gourds, or clothes in the oven.
• Do not start a microwave oven when it is empty.
Product life may be shortened. If you practice
programming the oven, put a container of water in
the oven. It is normal for the oven door to look
wavy after the oven has been running for a while.
• Do not try to melt paraffin wax in the oven. Paraffin
wax will not melt in a microwave oven because it
allows microwaves to pass through it.
• Do not operate the microwave oven unless the
glass turntable is securely in place and can rotate
freely. The turntable can rotate in either direction.
Make sure the turntable is correct-side up in the
oven. Handle your turntable with care when
removing it from the oven to avoid possibly
breaking it. If your turntable cracks or breaks,
contact your dealer for a replacement.
• When you use a browning dish, the browning dish
bottom must be at least _, in. (5 mm) above the
turntable. Follow the directions supplied with the
browning dish.
• Never cook or reheat a whole egg inside the shell.
Steam buildup in whole eggs may cause them to
burst, and possibly damage the oven. Slice hard-
boiled eggs before heating. In rare cases, poached
eggs have been known to explode. Cover
poached eggs and allow a standing time of one
minute before cutting into them.
• For best results, stir any liquid several times during
heating or reheating. Liquids heated in certain
containers (especially containers shaped like
cylinders) may become overheated. The liquid may
splash out with a loud noise during or after heating
or when adding ingredients (coffee granules, tea
bags, etc.). This can damage the oven.
• Microwaves may not reach the center of a roast.
The heat spreads to the center from the outer,
cooked areas just as in regular oven cooking. This
is one of the reasons for letting some foods (for
example, roasts or baked potatoes) stand for a
while after cooking, or for stirring some foods
during the cooking time.
• Do not deep fry in the oven. Microwavable utensils
are not suitable and it is difficult to maintain
appropriate deep-frying temperatures.
• Do not overcook potatoes. At the end of the
recommended cooking time, potatoes should be
slightly firm because they will continue cooking
during standing time. After microwaving, let
potatoes stand for 5 minutes. They will finish
cooking while standing.
ELECTRICAL CONNECTION
If your electric power line or outlet voltage is less
than 110 volts, cooking times may be longer. Have a
qualified electrician check your electrical system.
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