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MICROWAVE OVENCONTROL
A
BAKE
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CUSTOM
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COOK
DELAY
TIME
TIME
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A. Electronic display
B. Number pads
C.Add a minute
D. Microwave
popcorn
(3 sizes)
E. Microwave
reheating
F. Microwave
beverage
G. Microwave
defrosting
H. Microwave
baked potato
I. Auto cook
J. Warm hold
K. Lower oven controls
L. Micro time (multistage cooking)
M. "0" quantity
N. Microwave
cooking power
O. Memory
P. Cook a bit more
Q. Start microwave oven
R. Microwave
upper off/cancel
MICROWAVE OVENUSE
A magnetron in the microwave oven produces microwaves which
reflect off the metal floor, walls and ceiling and pass through the
turntable and appropriate
cookware to the food. Microwaves are
attracted to and absorbed by fat, sugar and water molecules in
the food, causing them to move, producing friction and heat
which cooks the food.
•
To avoid damage to the microwave oven, do not lean on or
allow children to swing on the microwave oven door.
•
To avoid damage to the microwave oven, do not operate
when it is empty.
•
Baby bottles and baby food jars should not be heated in
microwave oven.
•
Clothes, flowers, fruit, herbs, wood, gourds, paper, including
brown paper bags and newspaper, should not be dried in
microwave oven.
•
Paraffin wax will not melt in the microwave oven because it
does not absorb microwaves.
•
Use oven mitts or pot holders when removing containers from
microwave oven.
•
Do not overcook potatoes. At the end of the recommended
cook time, potatoes should be slightly firm. Let potatoes
stand for 5 minutes. They will finish cooking while standing.
•
Do not cook or reheat whole eggs inside the shell. Steam
buildup in whole eggs may cause them to burst, requiring
significant cleanup of microwave oven cavity. Cover poached
eggs and allow a standing time.
When microwave cooking, the amount, size and shape, starting
temperature,
composition
and density of the food affect cooking
results.
Amount
of Food
The more food heated at once, the longer the cook time needed.
Check for doneness and add small increments of time if
necessary.
Size and Shape
Smaller pieces of food will cook more quickly than larger pieces,
and uniformly shaped foods cook more evenly than irregularly
shaped food.
Starting Temperature
Room temperature
foods will heat faster than refrigerated foods,
and refrigerated foods will heat faster than frozen foods.
Composition
and Density
Foods high in fat and sugar will reach a higher temperature,
and
will heat faster than other foods. Heavy, dense foods, such as
meat and potatoes, require a longer cook time than the same size
of a light, porous food, such as cake.
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