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20 OPERATION
Shielding
Strips of aluminium foil (which block microwaves)
can be placed over the corners or edges of square
and rectangular foods to prevent those portions from
overcooking. Never use too much foil and make sure
the foil is secured to the dish or it may cause arcing
in the oven, especially if the foil passes too closely to
the walls of the oven during rotation.
Elevating
Thick or dense foods can be elevated so that
microwaves can be absorbed by the underside and
center of the foods.
Piercing
Foods enclosed in a shell, skin or membrane are
likely to burst in the oven unless they are pierced
prior to cooking. Such foods include yolks and whites
of eggs, clams, oysters, potatoes, and other whole
vegetables and fruits.
Testing if Cooked
Microwaves cook food quickly, so test food for
doneness frequently. Some foods are left in the
microwave until completely cooked, but most foods,
including meats and poultry, should be removed from
the oven while still slightly undercooked and allowed
to finish cooking during standing time. The internal
temperature of foods will rise between 5 °F (3 °C) and
15 °F (8 °C) during standing time.
Microwave Power Levels
This upper oven is equipped with 10 power levels to
give you maximum flexibility and control over cooking.
See the table for suggested power levels for various
foods.
Microwave Power Levels Chart
Power
Level
100
• Boiling water.
• Browning ground beef.
• Making candy.
• Cooking poultry pieces, fish, &
vegetables.
• Cooking tender cuts of meat.
90
• Reheating rice, pasta, & vegetables.
80
• Reheating prepared foods quickly.
• Reheating sandwiches.
70
• Cooking egg, milk and cheese dishes.
• Melting chocolate.
60
• Cooking veal.
• Cooking whole fish.
• Cooking puddings and custard.
50
• Cooking ham, whole poultry and lamb.
• Cooking rib roast and sirloin tip.
40
• Thawing meat, poultry and seafood.
30
• Cooking less tender cuts of meat.
• Cooking pork chops and roasts.
20
• Taking chill out of fruit.
• Softening butter.
10
• Keeping casseroles and main dishes
warm.
• Softening butter and cream cheese.
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