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The Following Items are NOT RECOMMEND for use in the Microwave
Oven:
„ 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 — Paper and paper bags are a fire hazard, except for
popcorn bags that are designed for microwave use.
„ Styrofoam plates and cups — Styrofoam can melt and leave an unhealthy
residue on the food.
„ Plastic storage and food containers — Containers not specifically
designed and intended for microwaves, such as margarine tubs, can melt
in the microwave.
„ Metal utensils — Metal can damage your oven. Remove all metal and foil
before cooking.
„ Metal food containers – Metal containers will not allow proper cooking in
the microwave and can also damage the appliance.
DEFROSTING FROZEN FOODS
1. If you try to completely defrost frozen foods in the microwave oven, uneven
defrosting may occur due to the differences in the thickness and shape of
the food. Drippings may also result, and sometimes a part of the food cooks
although other parts still remain frozen. In actual usage of frozen foods, you
should not normally completely defrost food, but 70% defrosting in the oven
may be helpful for the next step of preparing the food for cooking.
2. To defrost evenly, turn over or rearrange the food during defrosting.
3. To defrost fatty meat, heat for a short time in the oven and leave it to stand
at room temperature, or heat it intermittently until defrosted.
4. When you defrost a whole chicken, or any frozen food of irregular shape,
wrap legs or thin parts with aluminum foil. Otherwise thin parts will be
defrosted faster and sometimes cooked before other parts have properly
defrosted. For big pieces of meat, wrap the sides with aluminum foil so that
they will be uniformly thawed by vertical microwaves only.
5. Ice should be removed at times during defrosting.
FOR BEST RESULTS
1. When determining time for particular foods, always consider the minimum
cooking time and check occasionally during cooking for progress. The
microwave oven cooks quickly, therefore it is easy to overcook your foods.
2. Be careful of the cooking time for small quantities of foods, or foods with
low water content. Food may burn if cooked too long.
3. Do not use the oven for drying kitchen towels or napkins. Items may burn if
heated too long.
4. Open the door and give the dish a half turn, or turn the food over during
cooking. This helps to achieve more even cooking. When you cook chicken
the legs cook faster than other parts. Wrap the legs with aluminum foil
during cooking to reflect the microwave energy in order to create even
cooking.
5. Remember that after the heating cycle has been completed, internal food
temperatures continue to rise slightly in foods heated in this oven. Always
verify the food has been cooked to required temperatures with a food
thermometer.
6. Breads, pastries and pies are drier than typical foods and therefore may
heat slower. They also tend to be overheated with resulting poor quality
therefore, baked foods should only be heated until the crust is warm to the
touch, 113°F - 131°F (45°C - 55°C).
7. Do not overheat your food: 99% of the food quality complaints of microwave
heated foods can be traced to overheating.
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8. Factors determine the success of microwave food preparation include:
a) Temperature of foods: frozen or refrigerated food items require
longer heating times to reach a desired serving temperature than foods
from room temperature.
b) Food components: foods high in sugar, salt, fats and moisture
content heat faster because these properties attract microwave energy.
Denser foods high in protein and fiber absorb microwave energy slower
which means a lengthier heating time.
c) Bulk/volume: the greater the mass of food, the longer it takes to heat.
d) Containers: Heating foods with either high sugar or high fat content
should be done only in high temperature resistant containers since
these foods get very hot. Low temperature restaurant glass or plastic
platters may crack or warp under similar conditions. Do not heat food in
a sealed container or bag. Foods expand when heated and can break
the container or bag.
e) Heated liquids can erupt if not mixed with air. Do not heat liquids in
your microwave oven without first stirring.
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leaning
To maintain the appearance and increase the service life, clean your
equipment daily.
Burn Hazard.
Do not touch hot food, liquid or heating containers
with bare hands after heating or cooking.
Hot surfaces, steam and food can burn skin. Use gloves, mitts or
pot holders when removing or handling containers from oven.
Electrical Shock Hazard.
Keep water and other liquids from entering the
inside of the equipment. Liquid inside the equipment
could cause an electrical shock.
Do not spray water or cleaning products. Liquid could contact the
electrical components and cause a short circuit or an electrical
shock. Do not use equipment if power cord is damaged or has been
modified.
NOTE:
Do not clean the equipment with steel wool.
1. Turn off the oven and unplug before cleaning.
2. Do not immerse cord, plug or unit in water or any other liquid.
3. Keep the inside of the oven clean using a damp cloth.
4. For stubborn splatters or spills, mild soap and water can be used.
Avoid the use of harsh cleaners as they can damage the surface of the
oven.
5. The outside surfaces should be cleaned with a damp cloth. Do NOT
allow water to seep into ventilation openings.
6. Do NOT allow control panel to get wet. Use a damp cloth and keep
door open to prevent the unit from accidentally turning on.
WARNING
WARNING
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