haier MWG7036RW/B - Manual (Page 9)

8
Food Facts in Microwave Cooking
The quality of the food: Poor quality ingredients are rarely improved by any method of cooking and this
applies particularly to microwave cooking, as the process is so fast.
Temperature: The colder the food before cooking, the longer it will take to cook.
Quantity: The cooking time relates to the amount of food in the microwave oven. Do not overload the microwave.
For very large quantities, it is better and may be quicker to cook in two or more batches.
Density: The more porous the food, the faster it will cook. A light airy cake mixture will cook faster than jacket
potatoes. Size and Shape: Uniform shapes cook more evenly. In an irregular shape, such as a leg of lamb, the
thinner parts will cook faster than the thick part. The smaller the individual piece of food is (such as the vegetables
in a soup) the quicker the cooking.
Moisture: There is very little evaporation in microwave cooking so foods can be cooked in the minimum water.
Casseroles need about half the usual amount of stock; vegetables need only two or three tablespoons of water.
Bones: Meat and poultry bones conduct heat, therefor the areas around them will cook faster than the rest of the
meat. Insert a microwave meat thermometer into the thickest part of the flesh away from any bone for an accurate
grading.
Proper Microwave Oven Care and Cleaning
Warning: To avoid electric shock always unplug your microwave oven before cleaning.
Ignoring this warning may result in death or injury.
Caution: Before using cleaning products, always read and follow manufacturer’s instructions and
warnings to avoid personal injury or product damage.
General: • Prepare a cleaning solution of 3-4 tablespoons of baking soda mixed with warm water. Use sponge or
soft cloth, dampened with the cleaning solution, to wipe down your microwave oven.
• Rinse with clean warm water and dry with a soft cloth.
• Do not use harsh chemicals, abrasives, ammonia, chlorine bleach,concentrated detergents, solvents
or metal scouring pads. SOME of these chemicals may dissolve, damage and/or discolor your
microwave oven.
• Keep the inside of the oven clean. When food spatters or liquid spills, wipe with a damp cloth.
• To prevent damage to the operating parts inside the oven, care should be taken so water does not
sweep into the ventilation openings.
• Care should be taken in cleaning the touch control panel. If the control panel becomes soiled, open
the oven door before cleaning. Wipe the panel with a cloth dampened slightly with water only. Dry
with a soft cloth. Do not scrub or use any sort of chemical cleaners. Close door and touch
STOP/CLEAR.
• If steam accumulates inside or around the outside the oven door, wipe with a soft cloth. This may
occur when the microwave oven is operated under high humidity conditions and in no way indicates
a malfunction of the unit.
• The turntable and oven cavity floor should be cleaned regularly. Simply wipe the bottom surface of
the oven and dry. The turntable may be washed in mild sudsy water or in the dishwasher.
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