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About your microwave oven, About microwave cooking, About foods – Kenmore 790.4885 User Manual

Page 7: Iviicrowave oven important information, Radio or tv interfererice

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iViicrowave Oven Important Information

Radio or TV interfererice

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 boffles

(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 I

6

OI/

2

F and poultry to at least

an INTERNAL temperature of ilOVzf. Cooking to these
temperatures usually protects against foodborne illness.

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