Cookware And Dinnerware; Aluminum Foil And Metal; Microwave Cooking Power - Whirlpool WML35011KS Instrucciones Del Usuario

Shielding
Use small, fl at pieces of aluminum foil to shield the thin pieces
of irregularly shaped foods, bones, and foods such as chicken
wings, leg tips, and fi sh tails. See the "Aluminum Foil and Metal"
section fi rst.
Standing Time
Food will continue to cook by the natural conduction of heat, even
after the microwave cooking cycle ends. The length of standing
time depends on the volume and density of the food.

Cookware and Dinnerware

Cookware and dinnerware must fi t on the turntable. Always
use oven mitts or pot holders when handling because any dish
may become hot from heat transferred from the food. Do not
use cookware and dinnerware with gold or silver trim. Use the
following chart as a guide, then test before using.
Material Recommendations
Aluminum Foil, See the "Aluminum Foil and Metal"
section.
Metal
Browning Dish Bottom must be at least 3/16"
(5 mm) above the turntable. Follow
manufacturer's recommendations.
Ceramic Glass, Acceptable for use.
Glass
China, Earthenware Follow manufacturer's
recommendations.
Melamine Follow manufacturer's
recommendations.
Paper: Towels, Use non-recycled and those approved
Dinnerware, Napkins by the manufacturer for microwave oven
use.
Plastic: Wraps, Use those approved by the
Bags, Covers, manufacturer for microwave oven use.
Dinnerware,
Containers
Pottery and Clay Follow manufacturer's
recommendations.
Silicone Bakeware Follow manufacturer's
recommendations.
Straw, Wicker, Do not use in microwave oven.
Wooden Containers
Styrofoam ®† Do not use in microwave oven.
Wax Paper Acceptable for use.
To Test Cookware or Dinnerware for Microwave Use:
1. Place cookware or dinnerware in microwave oven with 1 cup
(250 mL) of water beside it.
2. Cook at 100% cooking power for 1 minute.
Do not use cookware or dinnerware if it becomes hot and the
water stays cool.

Aluminum Foil and Metal

Always use oven mitts or pot holders when removing dishes from
the microwave oven.
Aluminum foil and some metal can be used in the microwave
oven. If not used properly, arcing (a blue flash of light) can occur
and cause damage to the microwave oven.
®
†Styrofoam is a registered trademark of The Dow Chemical Company
10
OK for Use
Racks and bakeware supplied with the microwave oven (on
some models), aluminum foil for shielding, and approved meat
thermometers may be used with the following guidelines:
To avoid damage to the microwave oven, do not allow
■
aluminum foil or metal to touch the inside cavity walls, ceiling,
or fl oor.
Always use the turntable.
■
To avoid damage to the microwave oven, do not allow contact
■
with another metal object during microwave cooking.
Do Not Use
Metal cookware and bakeware, gold, silver, pewter,
non-approved meat thermometers, skewers, twist ties, foil liners,
such as sandwich wrappers, staples, and objects with gold or
silver trim or a metallic glaze, should not be used in the microwave
oven.
Metal bakeware may be used only during convection (bake)
cycles. Use ovenproof, microwave-safe cookware for all other
convection and combination cooking.

Microwave Cooking Power

Many recipes for microwave cooking specify which cooking power
to use by percent, name, or number. For example, 70%=Medium-
High=7.
Use the following chart as a general guide for the suggested
cooking power of specific foods.
MICROWAVE COOKING POWER CHART
Percent/
Name
100%, High
(default
setting)
90%
80%
70%, Medum-
High
60%
50%, Medium
40%
30%,
Medium-Low,
Defrost
20%
10%, Low
.
Number Use
10 Quick-heating convenience foods
and foods with high water content,
such as soups, beverages, and
most vegetables.
9 Cooking small, tender pieces
of meat, ground meat, poultry
pieces, and fi sh fi llets. Heating
cream soups.
8 Heating rice, pasta, or casseroles.
Cooking and heating foods that
need a cook power lower than
high, for example, whole fi sh and
meat loaf.
7 Reheating a single serving of food.
6 Cooking sensitive foods such as
cheese and egg dishes, pudding,
and custards.
Cooking non-stirrable casseroles,
such as lasagna.
5 Cooking ham, whole poultry, and
pot roasts.
Simmering stews.
4 Melting chocolate.
Heating bread, rolls, and pastries.
3 Defrosting bread, fi sh, meats,
poultry, and precooked foods.
2 Softening butter, cheese, and ice
cream.
1 Taking chill out of fruit.