5
MICROWAVE OVEN CONTROL
MICROWAVE OVEN USE
A magnetron in the microwave oven produces microwaves 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
microwave oven 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 containers
from microwave oven.
■
Do not overcook potatoes. At the end of the recommended
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 temperature,
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.
A
B
D
E
F
G
H
C
L
M
N
P
Q
O
I
J
K
G. Start upper
H. Cancel upper
I. Oven settings (lower oven)
J. Kitchen timer
K. Control lock
L. Settings (lower oven)
M. Self clean (lower oven)
N. Clock
O. Light
P. Start lower
Q. Cancel lower
A. Cook
B. Reheat
C. Defrost
D. Popcorn
E. Electronic display
F. Number keypads
