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MATERIAL
RECOMMENDATIONS
Plastic Wraps,
Use those approved by the manufacturer
Bags, Covers,
for microwave oven use.
Dinnerware,
Containers
Pottery and Clay
Follow manufacturer's recommendations.
Styrofoam*
Do not use in oven.
Straw, Wicker,
Do not use in oven.
Wooden
Containers
Wax Paper
Acceptable for use.
To Test Cookware or Dinnerware for Microwave Use:
1. Put cookware or dinnerware in oven with 1 cup (250 mL) of
water beside it.
2. Cook at 100% cooking power for 1 minute.
Do not use cookware or dinnerware if it becomes hot and the
water stays cool.
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 oven. If not
used properly, arcing (a blue flash of light) can occur and cause
damage to the oven.
OK for Use
Racks and bakeware supplied with the oven (if supplied),
aluminum foil for shielding, and approved meat thermometers
may be used with the following guidelines:
Never allow aluminum foil or metal to touch the inside cavity
walls, ceiling or floor.
Always use the turntable.
Never allow contact with another metal object during
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 oven.
Cooking Power
Many recipes for microwave cooking specify which cooking
power to use by percent, name or number. For example,
70%=7=Medium-High.
Use the following chart as a general guide for the suggested
cooking power of specific foods.
PERCENT/
NUMBER
NAME
100%, High
10
(default
setting)
90%
9
80%
8
70%,
7
Medium-High
60%
6
50%, Medium
5
40%
4
30%,
3
Medium-Low,
Defrost
20%
2
10%, Low
1
USE
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
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 nonstirrable
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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