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12 49-40773-2
Power Level
USING THE MICROWAVE: Power Level
Power Level
The power level may be entered or changed immediately
after entering the time for Time Cook, Time Defrost or
Express Cook. The power level may also be changed
during time countdown.
1. )LUVWIROORZGLUHFWLRQVIRU Time Cook, Time Defrost
or Express Cook.
2. Press the POWER button.
3. Turn the dial clockwise to increase and
counterclockwise to decrease the power level. Press
the dial to enter.
4. Press the START/PAUSE button to start cooking.
Variable power levels add flexibility to microwave
cooking. The power levels on the microwave oven can
be compared to the surface units on a range. Each
power level gives you microwave energy a certain
percent of the time. Power level 7 is microwave energy
70% of the time. Power level 3 is energy 30% of the
time. Most cooking will be done on High (power level
10) which gives you 100% power. Power level 10 will
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rotating or turning over.
A lower setting will cook more evenly and need less
stirring or rotating of the food. Some foods may have
better flavor, texture or appearance if one of the lower
settings is used. 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 off)
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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:
High 10:)LVKEDFRQYHJHWDEOHVKHDWLQJOLTXLGV
Med-High 7: Gentle cooking of meat and poultry;
baking casseroles and reheating.
Medium 5: Slow cooking and tenderizing for stews and
less tender cuts of meat.
Low 2 or 3: Defrosting; simmering; delicate sauces.
Warm 1:.HHSLQJIRRGZDUPVRIWHQLQJEXWWHU
Microwave terms
Arcing Arcing is the microwave term for sparks in the oven. Arcing is caused by:
Ŷ the metal shelf being installed incorrectly and touching the microwave walls.
Ŷ metal or foil touching the side of the oven.
Ŷ foil that is not molded to food (upturned edges act like antennas).
Ŷ metal such as twist-ties, poultry pins, gold-rimmed dishes.
Ŷ recycled paper towels containing small metal pieces.
Ŷ the turntable ring support being installed incorrectly.
Covering Covers hold in moisture, allow for more even heating and reduce cooking time. Venting plastic wrap or
covering with wax paper allows excess steam to escape.
Shielding In a regular oven, you shield chicken breasts or baked foods to prevent over-browning. When microwaving,
you use small strips of foil to shield thin parts, such as the tips of wings and legs on poultry, which would
cook before larger parts.
Standing Time When you cook with regular ovens, foods such as roasts or cakes are allowed to stand to finish cooking or
to set. Standing time is especially important in microwave cooking. Note that a microwaved cake is not
placed on a cooling rack.
Venting After covering a dish with plastic wrap, you vent the plastic wrap by turning back one corner so excess
steam can escape.
Term Definition
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