Whirlpool GH7208XR - 1-03-07, Use & Care Manual

16

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. 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.

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 overcooking 
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 because any dish may 
become hot from heat transferred from the food. Do not use 
cookware and dinnerware with gold or silver trim. Use the 
following chart as a guide, then test before using.

To Test Cookware or Dinnerware for Microwave Use:

1. Place 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.

MATERIAL

RECOMMENDATIONS

Aluminum Foil, 
Metal

See “Aluminum Foil and Metal” section.

Browning Dish

Bottom must be at least 3/16" (5 mm) 
above the turntable. Follow manufacturer’s 
recommendations.

Ceramic Glass, 
Glass

Acceptable for use.

China, 
Earthenware

Follow manufacturer’s recommendations.

Melamine

Follow manufacturer’s recommendations.

Paper: Towels, 
Dinnerware, 
Napkins

Use nonrecycled and those approved by 
the manufacturer for microwave oven use.

Plastic: Wraps, 
Bags, Covers, 
Dinnerware, 
Containers

Use those approved by the manufacturer 
for microwave oven use.

Pottery and Clay

Follow manufacturer’s recommendations.

Styrofoam*

Do not use in oven.

Straw, Wicker, 
Wooden 
Containers

Do not use in oven.

Wax Paper

Acceptable for use.