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28 OPERATION
cause arcing, an alarming phenomenon that
resembles lightning.
- Metal shields the food from microwave energy
and produces uneven cooking. Also avoid
metal skewers, thermometers, foil trays,
metal-rimmed or metal-banded dinnerware,
casserole dishes, etc. The metal rim interferes
with normal cooking and may damage the
oven.
• Aluminum Foil
- Avoid large sheets of aluminum foil because
they hinder cooking and may cause harmful
arcing.
- Use small pieces of foil to shield poultry legs
and wings.
- Keep ALL aluminum foil at least 1 inch from
the side walls and door of the oven.
• Wood
- Wood bowls and boards will dry out and may
split or crack when you use them in the
microwave oven.
- Baskets react in the same way.
• Tightly Covered Cookware
- Be sure to leave openings for steam to escape
from covered containers.
- Pierce plastic pouches of vegetables or other
food items before cooking.
- Tightly closed pouches could explode.
• Brown Paper
- Avoid using brown paper bags.
- They absorb too much heat and could burn.
• Flawed or Chipped Cookware
- Any container that is cracked, flawed, or
chipped may break in the oven.
• Metal Twist Ties
- Remove metal twist ties from plastic or paper
bags.
- They become hot and could cause a fire.
Testing Cookware before Use
Most heat resistant and non-metallic cookware is
safe for use in your oven. However, some
cookware may contain materials that are not
suitable for microwave use. Follow the steps below
to find out if cookware can be used in the
microwave.
1 Place the container in question and a glass
measuring cup filled with water next to each
other inside the oven.
2 Heat the container and glass measuring cup
for 1 minute at HIGH power.
• If the water heats up but the container
remains cool to the touch, the container is
microwave-safe.
• If the temperature of the water does not
change but the container becomes warm, it
is not safe for use in the microwave oven.
CAUTION
• Some items with high lead or iron content are
not suitable for microwave cooking.
• Cookware should be checked to ensure that it is
suitable for use in the microwave.
• Always be careful when taking cookware out of
the oven. Some dishes absorb heat from the
cooked food and may be hot.
Convection Cookware
• Metal pans are recommended for all types of
baked products, but especially where browning
or crusting is important.
• Metal pans with a dark or dull finish are best for
breads and pies because they absorb heat and
produce a crisper crust.
• Shiny aluminum pans are better for cakes,
cookies, or muffins because these pans reflect
heat and help produce a light, tender crust.
• Glass or glass-ceramic casserole or baking
dishes are best suited for egg and cheese
recipes because the glass is easy to clean.
Combination Cooking Cookware
• Glass or glass-ceramic baking containers are
recommended. Be sure not to use items with
metal trim as it may cause arcing (sparking) with
the oven wall or oven shelf, damaging the
cookware, the shelf, or the oven.
• Heat-resistant plastic microwave cookware (safe
to 450°F) may be used, but is not recommended
for foods that require crusting or all-around
browning, because plastic is a poor conductor of
heat.
Cooking Guide
Cooking Tips
Carefully monitor the food in the microwave oven
while it is cooking. Directions given in recipes to
us_main.book.book Page 28 Wednesday, December 8, 2021 9:28 AM
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