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ABOUT MICROWAVE COOKING
•
Arrange food carefully. Place thickest areas towards
outside of dish.
•
Watch cooking time. Cook for the shortest amount
of time indicated and add more as needed. Food
severely overcooked can smoke or ignite.
•
Cover foods while cooking. Check recipe or cook-
book for suggestions: paper towels, wax paper,
microwave plastic wrap or a lid. Covers prevent spat-
tering and help foods to cook evenly.
•
Shield with small flat pieces of aluminum foil any
thin areas of meat or poultry to prevent overcooking
before dense, thick areas are cooked thoroughly.
•
Stir foods from outside to center of dish once or
twice during cooking, if possible.
•
Turn foods over once during microwaving to speed
cooking of such foods as chicken and hamburgers.
Large items like roasts must be turned over at least
once.
•
Rearrange foods such as meatballs halfway through
cooking both from top to bottom and from the center
of the dish to the outside.
•
Add standing time. Remove food from oven and stir,
if possible. Cover for standing time which allows the
food to finish cooking without overcooking.
•
Check for doneness. Look for signs indicating that
cooking temperatures have been reached.
Doneness signs include:
- Food steams throughout, not just at edge.
- Center bottom of dish is very hot to the touch.
- Poultry thigh joints move easily.
- Meat and poultry show no pinkness.
- Fish is opaque and flakes easily with a fork.
8
All manuals and user guides at all-guides.com
Models MWOR330A2ABL/WH/SS, MWOR330A3ABL/WH/SS
ABOUT SAFETY
•
Check foods to see that they are cooked to the
United States Department of Agriculture's recom-
mended temperatures.
TEMP
160˚F
For fresh pork, ground meat, boneless white
poultry, fish, seafood, egg dishes and frozen
prepared food.
165˚F
For leftover, ready-to-reheat refrigerated, and
deli and carry-out "fresh" food.
170˚F
White meat of poultry.
180˚F
Dark meat of poultry.
To test for doneness, insert a meat thermometer in a
thick or dense area away from fat or bone. Never leave
the thermometer in the food during cooking, unless it is
approved for microwave oven use.
•
ALWAYS use potholders to prevent burns when
handling utensils that are in contact with hot food.
Enough heat from the food can transfer through
utensils to cause skin burns.
•
Avoid steam burns by directing steam away from
the face and hands. Slowly lift the farthest edge of a
dish's covering and carefully open popcorn and oven
cooking bags away from the face.
•
Stay near the oven while it's in use and check cook-
ing progress frequently so that there is no chance of
overcooking food.
•
NEVER use the cavity for storing cookbooks or other
items.
•
Select, store and handle food carefully to preserve
its high quality and minimize the spread of foodborne
bacteria.
•
Keep waveguide cover clean. Food residue can
cause arcing and/or fires.
•
Use care when removing items from the oven so that
the utensil, your clothes or accessories do not touch
the safety door latches.
Use & Care Manual
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