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● Make sure all cookware used in your microwave
oven is suitable for microwaving. Most glass
casseroles, cooking dishes, measuring cups, custard
cups, pottery or china dinnerwme which does not
have metallic trim or glaze with a metallic sheen
can be used. Some cookware is labeled “suitable for
microwaving.”
● H you are not
sure if a dish is
microwave-safe,
use this test:
Place in the oven
both the dish you
are testing and a
glass measuring
cup filled with one
cup of water—set the measuring cup either in or
next to the dish. Microwave 1 minute at high. If the
dish heats, it should not be used for microwaving. If
the dish remains cool and only the water in the cup
heats, then the dish is microwave-safe.
● Paper towels, waxed paper and plastic wrap
can be used to cover dishes in order to retain
moisture and prevent spattering. Be sure to vent
plastic wrap so steam can escape.
● Some microwaved foods require stirring, rotiting
or rearranging.
● Steam builds up pressure in foods which are
tightly covered by a skin or membrane. Pierce
potatoes, egg yoks and chicken livers to prevent
bursting.
E you usea meatthermometerwhilecooking,make
sureit issafeforusein microwaveovens.
VA~BLE POWER LEVELS(1-10)
How to Change Power Level
1. PressMICRO COOK or TIME DE~OST.
2. Select cooking or defrosting time. ~~ PJ FJ
3. Press POWER LEVEL.
EBm
4. Select desired power level 1–10.
❑mm
5. Press START.
❑ mn
Variablepower levelsadd flexibilityto your microwave
cooking.The power levelson your microwave oven
can be compared to the surface unitson a range. High
(Power Level 10)or full power is the fastest way to
cook and gives you 100%power. Each power level
givesyou microwaveenergya certain percent of the
time. Power Level 7 is microwave energy 70% of the
time. Power Level 3 is energy 30% of the time.
A high setting (10) will cook faster but may need
additional attention such as frequent stirring, rotating
or turning over. Most of your cooking will be done
on High (Power Level 10).A lower setting will cook
more evenly and with less attention given to stirring
or rotating the food. Some foods may have better
flavor, texture or appearance if one of the lower
settingsis used. Youmay wish to use a lower power
level when cooking foods that have a tendency to
boil over, such as scalloped potatoes.
Rest periods (when the microwave energy cycles o~
give time for the food to “equalize” or transfer heat
to the inside of the food. An example of this is shown
with Power Level 3—the defrost cycle. If microwave
energy did not cycle off, the outside of the food would
cook before the inside was defrosted.
Here are some examples of uses for various power
levels:
I poul~; bakin~ casseroles
and reheating.-
Medium 5 Slow cooking and tenderizing
I such as stew~and less tende~
cuts of meat.
Low 3
Defrosting without cooking;
simmering; delicate sauces.
warm1
Keeping food warm without
ove;co~king; softening butter.
6
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