CAUTIOUS REMINDERS
Do not operate the oven empty in the microwave mode, Either food or water should always be in the oven
during operation to absorb microwave energy°
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Limit useof metal to those specific examples given in the utensil section of your cookbook, Generally, metal
should not be used during operations of microwave mode only. Metal utensils can be usedfor convection
and combination cooking.
Aluminum foil can be used for shielding to prevent overcooking or overdefrosting. Pieces should be small
and smooth. Never allow to touch oven wall or door.
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Do not cookeggs in the shell° Pressurewill build up insidethe shel! and it will explode. Do not reheatcooked
eggs unless they are scrambled or chopped. Puncture the egg yoke before cooking eggs.
Avoid canning in the microwave oven; harmful bacteria may not be destroyed,
Do not heat oil or fat for deep frying.
Pierce the "skin" of potatoes, whole squash, apples, or any fruit or vegetable with a skin covering before
cooking.
Popcorn may be cooked in a special microwave popcorn popper. Follow popper manufacturer's instructions
carefully. Microwave popped corn produces a lower yield than conventional popping; there will be a
number of unpopped kernels. Do not use oil unless specified by the manufacturer.
Popcorn bagged especially for the microwave oven can also be used, Follow package directions carefully
and never exceed the suggested times, usually five minutes° Elevatebag on an inverted glasspie plate, When
popping slows to one or two seconds between pops, remove from the oven, Do not try to re-pop unpopped
kernels°
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Never use a regular paper bag or glass utensil for popping corn,
Do not use paper towels, plates, or other utensils made from recycled paper for microwave cooking.
Recycled paper products may contain impurities which could cause the paper to ignite during microwave
cooking.
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Do not use plastic or styrofoam utensils for microwave cooking if the oven is hot from convection cooking.
The utensils may melt.
I 0. Unlike microwave-only ovens, all convection microwave ovens have the tendency to become hot on the
cabinet and oven door, as do conventional ovens and convection-only ovens° Be careful when touching
parts other than the control panel during or immediately following convection cooking.
CONDENSATION
Occasionally some foods will causethe oven to"sweat"_ The humidityand moisture in food will influence the amount
of moisture in the oven. Generally, covered foods will not cause asmuch condensation asuncovered foods, Be sure
the vents are not blocked.
Condensation is a normal part of microwave cooking.
The door seal isdesigned to prevent leakage of microwave energy during cooking, The door seal doesnot need to
be airtight in order to accomplish this. Occasionally moisture may appear around the oven door. You may be able
to seesome small areas of light or feel air movement around the oven door. None of these situations are abnormal
or necessarily indicate the oven is }eaking microwave energy.
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