Magic Chef HMM990ST User Manual Download

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MICROWAVE OVEN USE

A magnetron in the microwave oven produces micro

waves 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 con

tainers from microwave oven.

Do not overcook potatoes. At the end of the reco

mmended 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.

Food Characteristics

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 temper

ature, 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.

Cooking Guidelines

Covering

Covering food helps retain moisture, shorten cook time and
reduce spattering. Use the lid supplied with cookware. If a

lid is not available, wax paper, paper towels or plastic wrap

approved for microwave ovens may be used. Plastic wrap

should be turned back at one corner to provide an opening
to vent steam. Condensation on the door and cavity surfaces

is normal during heavy cooking.

Stirring and Turning

Stirring and turning redistribute heat evenly to avoid over

cooking the outer edges of food. Stir from outside to

center. If possible, turn food over from bottom to top.

Arranging

If heating irregularly shaped or different sized foods, arrange

the thinner parts and smaller sized items toward the center. If

cooking several items of the same size and shape, place them

in a ring pattern, leaving the center of the ring empty.

Piercing

Before heating, use a fork or small knife to pierce or prick

foods that have a skin or membrane, such as potatoes, egg
yolks, chicken livers, hot dogs, and sausage. Prick in several
places to allow steam to vent.

Shielding

Use small, flat pieces of aluminum foil to shield the thin

pieces of irregularly shaped foods, bones and foods such

as chicken wings, leg tips and fish tail. See “Aluminum Foil

and Metal” first.

Standing Time

Food will continue to cook by the natural conduction of heat

even after the microwave cooking cycle ends. The length of

standing time depends on the volume and density of the food.

Cookware and Dinnerware

Cookware and dinnerware must fit on the turntable.

Always use oven mitts or pot holders when handling