KITCHENAID 27 Inch Built-in Microwave Oven Built-In Convection Microwave Oven Control Guide - Manual (Page 7)

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� To avoid damage to the microwave oven, do not allow the
crisper pan or handle to touch the inside cavity walls, ceiling,
or floor.
� Do not place crisper pan on the convection grid. Always use
the turntable as a support for the crisper pan.
� To avoid damage to the microwave oven, do not use another
metal object with the crisper pan.
� To avoid damage, do not place hot crisper pan directly on heat-
sensitive surfaces.
� The crisper pan is designed specifically for this microwave
oven. Do not use it in any other oven.
� Use only wooden or plastic cooking utensils to help avoid
scratches.
See the Quick Start Guide for ordering information.
Baking Tray (On Some Models)
� Baking Tray can be used only with convection cooking.
� To avoid damage to the microwave oven, do not use in
combination with microwave cooking.
� Baking Tray will become hot. Always use oven mitts or pot
holders when handling.
� See “Positioning Baking Tray” section in the Quick Start Guide
before using.
KITCHENAID™ Steamer Vessel
Use the KITCHENAID ™ Steamer Vessel with the Steam Cook
feature to steam foods.
A. Lid
B. Insert
C. Base
� The steamer vessel will become hot. Always use oven mitts or
pot holders when handling.
� Steamer vessel is designed to be used only in the microwave
oven. To avoid damaging steamer vessel, do not use in a
convectional- or combination-type oven, with any other
convection or crisp function, or on electric or gas burners.
� Do not use plastic wrap or aluminum foil when covering the
food.
� Always place the steamer on the glass turntable. Check that
the turntable turns freely before starting the microwave oven.
� Do not remove lid while the bowl is inside the microwave oven,
as the rush of steam will disrupt the sensor settings.
� To avoid scratching, use plastic utensils.
� Do not overfill with water. See steam chart in the “Steam
Cooking” section for the amount of water recommended.
Lid: Always use the lid when steaming. Place directly over the
insert and base or just the base.
Insert: Use when steam cooking to keep foods such as fish and
vegetables out of the water. Place insert with food directly over the
base. Do not use when simmering.
Base: For steam cooking, place water in base. For simmering
foods such as rice, potatoes, pasta and vegetables, place food
and water/liquid in base.
To order replacements, refer to the Quick Start Guide for contact
information.
See “General Cleaning” section in the Owner’s Manual for
instructions on cleaning.
Built-In 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.