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6
the food in several places. Conventional thermometers may be used on microwave food
once the food has been removed from the oven.
LIMITED USE
Aluminum foil — Use narrow strips of foil to prevent overcooking of exposed areas. Using
too much foil can damage your oven, so be careful. You should keep distance of 1 inch
(2.54cm) between aluminum foil and cavity.
Ceramic, porcelain, and stoneware— Use these if they are labeled "Microwave Safe". If
they are not labeled, test them to make sure they can be used safely.
Plastic — Use only if labeled "Microwave Safe". Other plastics can melt.
Not Recommended
Glass jars and bottles — Regular glass is too thin to be used in a microwave. It can shatter
and cause damage and injury.
Paper bags — These are a fire hazard, except for popcorn bags that are designed for
microwave use.
Styrofoam plates and cups — These can melt and leave an unhealthy residue on food.
Plastic storage and food containers — Containers such as margarine tubs can melt in the
microwave.
Metal utensils — These can damage your oven. Remove all metal before cooking.
Note:
Should you wish to check if a dish is safe for microwaving, place the empty dish in the oven
and microwave on HIGH for 30 seconds. A dish which becomes very hot should not be used.
Your microwave makes cooking easier than conventional cooking, provided you keep these
considerations in mind:
STIRRING
Stir foods such as casseroles and vegetables while cooking to distribute heat evenly. Food at
the outside of the dish absorbs more energy and heats more quickly, so stir from the outside
to the center. The oven will turn off when you open the door to stir your food.
ARRANGEMENT
Arrange unevenly shaped foods, such as chicken pieces or chops, with the thicker, meatier
parts toward the outside of the turntable where they receive more microwave energy. To
prevent overcooking, place delicate areas, such as asparagus tips, toward the center of the
turntable.
SHIELDING
C
C
O
O
O
O
K
K
I
I
N
N
G
G
T
T
E
E
C
C
H
H
N
N
I
I
Q
Q
U
U
E
E
S
S
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