Kenmore ELITE 790.488 - Manual (Page 7)

Microwave Oven important information
RADIO OR TV INTERFERENCE
Should there be any interference caused by the microwave
oven to your radio or TV, check that the microwave oven
is on
a different electrical circuit, relocate the radio or TV
as far away from the microwave oven as feasible or check
position and signal of receiving antenna.
ABOUT YOUR MICROWAVE OVEN
This Use and Care Manual is valuable: read it carefully and
always save it for reference.
A good microwave cookbook is a valuable asset. Check it for
microwave cooking principles, techniques, hints and recipes.
NEVER use the microwave oven without the turntable and
support nor turn the turntable over so that
a large dish could
be placed in the microwave oven. The turntable will turn
both clockwise and counterclockwise.
ALWAYS have food in the microwave oven when it is on to
absorb the microwave energy.
When using the microwave oven at power levels below
100%, you may hear the magnetron cycling on and off. It is
normal for the exterior of the microwave oven to be warm
to the touch when cooking or reheating.
Condensation is a normal part of microwave cooking. Room
humidity and the moisture in food will influence the amount
of moisture that condenses in the microwave oven. Generally,
covered foods will not cause as much condensation as
uncovered ones. Ventilation openings must not be blocked.
The microwave oven is for food preparation only. It should
not be used to dry clothes or newspapers.
All microwave ovens are rated by using the lEC Test
Procedure at 1200 watts. In using recipes or package
directions, check food a minute or two before the minimum
time setting elapses and add time accordingly.
ABOUT MICROWAVE COOKING
• Arrange food carefully. Place thickest areas towards outside
of dish.
• Watch cooking time. Cook for the shortest amount of
time indicated and add more as needed. Food severely
overcooked can smoke or ignite.
• Cover foods while cooking. Check recipe or cookbook for
suggestions: paper towels, wax paper, microwave plastic
wrap or a lid. Covers prevent spattering and help foods to
cook evenly.
• Shield with small flat pieces of aluminum foil any thin
areas of meat or poultry to prevent overcooking before
dense, thick areas are cooked thoroughly.
• Stir foods from outside to center of dish once or twice
during cooking, if possible.
• Turn foods over once during microwaving to speed cooking
of such foods as chicken and hamburgers. Large items like
roasts must be turned over at least once.
• Rearrange foods such as meatballs halfway through
cooking both from top to bottom and from the center of
the dish to the outside.
• Use standing time. Always allow food to stand in or out of
the oven after cooking power stops. Standing time after
defrosting or cooking allows the temperature to evenly
spread throughout the food, improving the cooking results.
For inside oven standing time, you can program a “0 ”
power stage of cooking cycle. See Multiple Stage Cooking.
• Check for doneness. Look for signs indicating that cooking
temperatures have been reached.
Doneness signs include:
- Food steams throughout, not just at edge.
- Center bottom of dish is very hot to the touch.
- Poultry thigh joints move easily.
- Meat and poultry show no pinkness.
- Fish is opaque and flakes easily with
a fork.
ABOUT FOODS
• Do not pop popcorn in your microwave oven unless in a
special microwave popcorn accessory or unless you use
popcorn labeled for use in microwave ovens.
• Some products such as whole eggs and sealed
containers—for example, closed jars—will explode and
should not be heated in this microwave oven. Such use of
the microwave oven could result in injury.
• Do not boil eggs in a microwave oven. Pressure will build
up inside egg yolk and will cause it to burst, possibly
resulting in injury.
• Operating the microwave with no food inside for more
than a minute or two may cause damage to the microwave
oven and could start a fire. It increases the heat around the
magnetron and can shorten the life of the microwave oven.
• Foods with unbroken outer “skin” such as potatoes, hot
dogs, sausages, tomatoes, apples, chicken livers and other
giblets, and egg yolks should be pierced to allow steam to
escape during cooking.
• Avoid heating baby food in glass jars, even with the lid
off. Make sure all infant food is thoroughly cooked. Stir
food to distribute the heat evenly. Be careful to prevent
scalding when warming formula or breast milk. The
container may feel cooler than the milk really is. Always
test the milk before feeding the baby.
• Spontaneous boiling—Under certain special circumstances,
liquids may start to boil during or shortly after removal
from the microwave oven. To prevent burns from splashing
liquid, we recommend the following: before removing the
container from the microwave oven, allow the container
to stand in the microwave oven for 30 to 40 seconds after
the microwave oven has shut off. Do not boil liquids in
narrownecked containers such as soft drink bottles, wine
flasks and especially narrow necked coffee cups. Even if
the container is opened, excessive steam can build up and
cause it to burst or overflow.
• Do not defrost frozen beverages in narrow-necked bottles
(especially carbonated beverages). Even if the container
is opened, pressure can build up. This can cause the
container to burst, possibly resulting in injury.
• Hot foods and steam can cause burns. Be careful when
opening any containers of hot food, including popcorn
bags, cooking pouches and boxes. To prevent possible
injury, direct steam away from hands and face.
• Do not overcook potatoes. They could dehydrate and
catch fire, causing damage to your microwave oven.
• Cook meat and poultry thoroughly—meat to at least an
INTERNAL temperature of 160°F and poultry to at least
an INTERNAL temperature of 170°F Cooking to these
temperatures usually protects against foodborne illness.