Aluminum Foil And Metal; Microwave Cooking Power - Whirlpool IKEA IBMS1450 Guide D'utilisation Et D'entretien

Aluminum Foil and Metal

Always use oven mitts or pot holders when removing dishes from
the microwave oven.
Aluminum foil and some metal can be used in the microwave
oven. If not used properly, arcing (a blue flash of light) can occur
and cause damage to the microwave oven.
OK for Use
Racks and bakeware supplied with the microwave oven (on some
models), aluminum foil for shielding, and approved meat
thermometers may be used with the following guidelines:
■
To avoid damage to the microwave oven, do not allow
aluminum foil or metal to touch the inside cavity walls,
ceiling or floor.
■ Always use the turntable.
■
To avoid damage to the microwave oven, do not allow
contact with another metal object during microwave cooking.
Do Not Use
Metal cookware and bakeware, gold, silver, pewter, non-
approved meat thermometers, skewers, twist ties, foil liners
such as sandwich wrappers, staples and objects with gold or
silver trim or a metallic glaze should not be used in the
microwave oven.
All manuals and user guides at all-guides.com
Many recipes for microwave cooking specify which cooking
power to use by percent or name. For example,
70%=Medium-High.
Use the following chart as a general guide for the suggested
cooking power of specific foods.
PERCENT/NAME USE
100%, High
(default setting)
90%
80%
70%,
Medium-High
60%
50%, Medium
40%
30%, Medium-
Low, Defrost
20%
10%, Low

Microwave Cooking Power

Quick heating convenience foods and
foods with high water content, such as
soups, beverages and most vegetables.
Cooking small, tender pieces of meat,
ground meat, poultry pieces and fish fillets.
Heating cream soups.
Heating rice, pasta or stirrable casseroles.
Cooking and heating foods that need a
cook power lower than high. For example,
whole fish and meat loaf.
Reheating a single serving of food.
Cooking sensitive foods such as cheese
and egg dishes, pudding and custards.
Cooking non-stirrable casseroles, such as
lasagna.
Cooking ham, whole poultry and pot
roasts.
Simmering stews.
Melting chocolate.
Heating bread, rolls and pastries.
Defrosting bread, fish, meats, poultry and
precooked foods.
Softening butter, cheese, and ice cream.
Taking chill out of fruit.
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