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9
ENG
Materials to be avoided in microwave oven
Utensils Remarks
Aluminum tray May cause arcing. Transfer food into microwave-safe dish.
Food carton with
metal handle
May cause arcing. Transfer food into microwave-safe dish.
Metal or metal-
trimmed utensils
Metal shields the food from microwave energy. Metal trim
may cause arcing.
2. Cook on maximum power for 1 minute.
3. Carefully feel the utensil. If the empty utensil is warm, do
not use it for microwave cooking.
4. Do not exceed 1-minute cooking time.
Materials you can use in microwave oven
Utensils Remarks
Browning dish
Follow manufacturer’s instructions. The bottom of browning
dish must be at least 3/16 inch (5mm) above the turntable.
Incorrect usage may cause the turntable to break.
Dinnerware
Microwave-safe only. Follow manufacturer’s instructions. Do
not use cracked or chipped dishes.
Glass jars
Always remove lid. Use only to heat food until just warm. Most
glass jars are not heat resistant and may break.
Glassware
Heat-resistant oven glassware only. Make sure there is no
metallic trim. Do not use cracked or chipped dishes.
Oven cooking
bags
Follow manufacturer’s instructions. Do not close with metal tie.
Make slits to allow steam to escape.
Paper plates and
cups
Use for short–term cooking/warming only. Do not leave oven
unattended while cooking.
Paper towels
Use to cover food for reheating and absorbing fat. Use with
supervision for a short-term cooking only.
Parchment paper Use as a cover to prevent splattering or a wrap for steaming.
Plastic
Microwave-safe only. Follow the manufacturer’s instructions.
Should be labeled “Microwave Safe”. Some plastic containers
soften, as the food inside gets hot. “Boiling bags” and tightly
closed plastic bags should be slit, pierced or vented as
directed by package.
Plastic wrap
Microwave-safe only. Use to cover food during cooking to
retain moisture. Do not allow plastic wrap to touch food.
Thermometers Microwave-safe only (meat and candy thermometers).
Wax paper Use as a cover to prevent splattering and retain moisture.
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