GE Hotpoint RE1440H Use and care manual

How to get
Y
thebest from OW
Mcrowavetien
I
ConknW
I
Adapter Plugs
27 Power Levels
6-9
Aluminum Foil 4Precautions
2
I
Appliance Registration
2
Problem Solver 29
Care and Cleaning
28 Repair Service
31
I
Control Panel 6
Safety Instructions 3,4
Convenience Food Guide 14, 15
Temperature Cook
9
I
Cooking Complete Reminder 5 Temperature Probe
9
Cooking Guide 10-25
Time Cook
8
Defrosting 7 Warranty Back Cover
Defrosting Guide
12, 13
Use and Care &
Cooting Guide
Countertop
model
M1440H
Delayed Cooking
26
Extension Cords
27
Features 5
Grounding Instructions
27
Heating or Reheating Guide 10, 11
Hold Time 26
E
Light; Bulb Replacement
28
Microwaving Tips
3
Minute/Second Timer 26
GE Answer Center”
Model and Serial Numbers
2
800.626.2000

Help m help you...
PRECAUTIONS
Before using your oven,
read this book carefully.
It is intended to help you operate
and maintain your new microwave
oven properly.
Keep it handy for answers to your
questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
Hotpoint
Appliance hrk
Louisville, KY40225
Write down the model
and serial numbers.
You’ll find them on a label inside
the oven.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your microwave oven. Before
sending in this card, please write
these numbers here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your microwave oven.
Be sure your microwave
oven is registered.
It is important that we know the
location of your microwave oven
should a need occur for adjustments.
Your supplier is responsible for
registering you as the owner.
Please check with your supplier to
be sure he has done so; also send in
your Consumer Product Ownership
Registration Card. If you move, or
if you are not the original purchaser,
please write to us, stating model
and serial numbers.
This appliance
must be-red. Ple be certain
that it is.
Write to:
Hotpoint
Range Product Service
Appliance Park
Louisville, KY 40225
If you received a
damaged oven . . .
Immediately contact the dealer (or
builder) that sold you the oven.
Save time and money.
Before you request service . . .
check the Problem Solver on page 29.
It lists causes of minor operating
problems that you can correct yourself.
Optional kcessories
available at extra cost from your
Hotpoint supplier.
~17 Installation Kit converts
this oven to a built-in wall oven.
M these things are normal with your microwave oven:
● Steam or vapor escaping from
● Dull thumping sound while
around the door. oven is operating.
● Light reflection around door or ● Some TV-Radio interference
outer case. might be noticed while using your
● Dimming oven light and change
microwave oven. It’s sitiar to the
in blower sound may occur while interference caused by other small
operating at power levels other appliances and does not indicate a
than high. problem with your oven.
TO AVOID
POSSIBLE
EXPOSURE TO
EXC~SIVE
MICROWAW
ENERGY
(a) Do Not Attempt to operate
this oven with the door open since
open-door operation can result in
harmful exposure to microwave
energy. It is important not to
defeat or tamper with the safety
interlocks.
(b) Do Not Place any object
between the oven front face and
the door or allow soil or cleaner
residue to accumulate on sealing
surfaces.
(c)
Do Not Operate the oven
if it is damaged. It is particularly
important that the oven door close
properly and that there is no
damage to the:
(1) door (bent)
(2) hinges and latches (broken or
loosened)
(3) door seals and sealing surfaces.
(d) The Oven Should Not be
adjusted or repaired by anyone
except properly qualified service
personnel.
2

Microwaving ~ps
● Make sure all cookware used in
your microwave oven is suitable for
microwaving, Most glass casseroles,
cooking dishes, measuring cups,
custard cups, pottery or china
dinnerware which does not have
metilic trim or glu with a metiic
sheen can be used. Some cookware
is labeled “suitable for
microwaving:’
If you are unsure, use this dish test:
Measure 1 cup water in a glass cup.
Place in oven on or beside dish.
Microwave 1 minute at High (10).
If water becomes hot, dish is
microwave safe. If dish heats, it
should not be used for microwaving.
● Paper towels, wax paper, and
plastic wrap can be used to cover
dishes in order to retain moisture
and prevent spattering.
● Some microwaved foods require
stirring, rotating or rearranging.
Check the cooking guide for
specific instructions.
● Steam builds up pressure in foods
which are tightly covered by a skin
or membrane. Pierce potatms, egg
yolks and chicken livers to prevent
bursting.
Read afl instructions before using ttis appliance.
When using electricti appliances,
basic safety precautions should be
followed, including the following:
wAR~NG–Toreduce
the risk of burns, electric shock,
fire, injury to persons or exposure
to excessive microwave energy:
Q Use this appliance only for its
intended use as described in this
manual.
● Read and follow the specific
“PRECAUTIONS TO AVO~
POSSIBLE EXPOSURE TO
EXCESSWE MICROWAVE
ENERGY” on page 2.
● mS appliance must be grounded.
Connect ody to properly grounded
outlet. See “GROUNDNG
INSTRU~IONS”on page V.
● This microwave oven is
specifically designed
to heat or
cook food, and is
not intended
for laboratory or industrid use.
c For best operation, plug this
appliance into its own electrical
outlet, to prevent flickering of
lights, blowing of @se or tripping
of circuit breaker.
● Instil or locate this appliance
only in accordance with the
provided iustiation instructions.
● Be cewin to place the front
surface of the door three Mm or
more back from the countertop
edge to avoid accidental tipping
of the
apphce in normal usage.
● Do not cover or block any
openings on the appliance.
● ❞ not imme~e power cord
or plug in water.
● Keep power cord away from
heated surfaces.
● D O not let power cord hang
over edge of
table or counter.
3
● ~ not o~rate this appliance
if it has a damaged power cord
or plug, if it is not working
properly, or if it has been
damaged or dropped.
● See door surtice cleaning
instructions on page 28.
● Thjs appliance should be
serviced
otiy by qtified service
personnel. Contact nearest
author~ service facility for
examination, npair or adjustment.
Q As with any appliance, close
supervision is necessary when
used by children,
● To reduce the risk of fi~ in
the oven cavity:
–Donot overcooked. CareMy
attend appliance if paper,
plastic, or other combustible
materiak are placed inside the
oven to
facilihte cooking.
–Remove wire twist-ties from
paper or plastic bags before
placing bag in oven.
–Do not use your microwave
oven to dry newspapers.
–Do not use recycled paper
products. Recycled paper towels,
napkins and wax paper can
contain metal flecks which may
cause arcing or ignite. Paper
products containing nylon or
nylon filaments should be
avoided, as they may also ignite.
–Do not operate the oven while
empty
to avoid damage to the
oven and the danger of fire.
If
by accident the oven should run
empty a minute or two, no harm
is done. However, try to avoid
operating the oven empty at all
times—it saves energy and

IMPORTANT SAFETY INSTRUCTIONS (continued)
–Do not pop popcorn in your
microwave oven udess in a special
microwave popcorn accessory or
urdess you use popcorn labeled for
use in microwave ovens.
–Do not overcook potatoes.
They could dehydrate and catch
fire, causing damage to your oven.
● If materials inside oven shotid
ignite,
keep oven door closed, turn
oven off, and disconnect power
cord, or shutoff power at fuse or
circuit breaker panel.
Q Some products such as whole
eggs and sealed containers-for
example, closed glass jars—may
explode and should not be heated
in this oven,
Q Avoid heating baby food in
glass jars, even without their lids;
especially meat and egg mixtures.
● Don’t defrost frozen beverages
in narrow necked
boties (especiMy
carbonated beverages). Even if the
container is opened, pressure
can build up. This can cause the
container to burst, resulting in
injury,
. Use metal only as directed in
cooking guide.
TV dinners maybe microwaved
in foil trays less than 3/4” high;
remove top foil cover and return
tray to box. When using meal in
the microwave oven, keep metal
at least 1 inch away from sides
of oven,
● Cookware may become hot
because of heat transferred from
the heated food. Pot holders may
be needed to handle the cookware.
● Sometimes, the cooking tray
can become too hot to touch.
Be careful handling the cooking
tray during and after cooking.
Q FOO& cooked in liquids (such
as pasta) may tend to boil over
more rapidy than foods containing
less moisture. Should this occur,
refer to page 28 for instructions on
how to clean the inside of the oven,
● Thermometer—Do not
use a thermometer in food you
are microwaving unless the
thermometer is designed or
recommended for use in the
microwave oven.
● Remove the temperature probe
from the oven when not in use.
If
you leave the
probe inside the oven
without inserting it in
fd or liquid,
and turn on microwave energy, it
can create electrical arcing in the
oven and damage oven walls.
● pl~tic c~~pl~tic
cook designd for microwave
cooking are very usefil, but should
be used camfufly. Even microwave-
safe plastic may not be as tolerant
of overcooking conditions as are
glass or ceramic materials and
may
sofien or char if subjected to
short periods of overcooking. In
longer exposures to overcooking,
the food and cookware could
ignite. For these reasons: 1) Use
microwave-safe plastics only and
use them in strict compliance
with the cookware manufacturer’s
recommendations. 2) Do not
subject empty cookware to
microwaving. 3) Do not permit
children to use plastic cookware
without complete supervision.
Q When cooking pork, follow
the directions exactly and always
cook the meat to an internal
temperature of at least 170°F.
This assures that, in the remote
possibility that trichina may be
present in the meat, it will be
killed and meat will be
safi to eat.
● Boiling eggs is not
recommended in a microwave
oven.
Pressure can build up
inside the egg yolk and may cause
it to burst, resulting in injury.
● Foods with unbroken outer
“skin” such as potitoes, sausages,
tomatoes, apples, chicken livers
and other giblets, and egg yolks
(see previous caution) should be
pierced to allow steam to escape
during cooking.
. ~~Boilable” cooking Puches
and tightly closed plastic bags
should be slit, piercd or vented
as directed in cooking guide. If they
are not, plastic could burst during
or immediately after cooking,
possibly resulting in injury. Also,
plastic storage containers should be
at least parti~y uncovered because
they form a tight seal. When
cooking with containers tightly
covered with plastic wrap, remove
covering carefufly and direct steam
away from hands and face.
● 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, stir the
liquid briefly before removing the
container from the microwave oven.
SAVE THESE
INSTRUCTIONS
4

Features of Your Oven
COOHW Complete Reminder
(For TIME COOK and DEFROST cycles)
To remind you that you have food in the oven, the
oven will beep once a minute until you either open
the oven door or touch the CLEAR/OFF pad.
u
\ll
II
1. Door Handle. Pull to oDen door. 6.
Mode Stirrer Cover. Protects
9. Glass Cooking Tray. Tray must
Door must be securely
lat~hed for
oven to operate.
2. Door Latches.
3. Viewing Window with Metal
Shield. Metal screen permits
viewing of foods and keeps
microwaves confined inside oven.
4. Model and Serial Numbers.
5. Oven Vent.
the microwave energy distributing
system. Do not remove this cover.
You will damage the oven.
7. MICROTHERMOMETERTM
Temperature fiobe. Use with
TEMP COOK/HOLD function
only,
8. Receptacle for Temperature
Robe. Temperature probe must be
securely inserted into receptacle
when using TEMP COOK/HOLD.
be in place when ~sing-the o~en.
Cooking performance will be
unsatisfactory without the tray in
place. The tray may be removed for
cleaning.
10. Oven Interior Light. Turns on
when the door is opened or when
the oven is operating.
U. Touch Control Panel and
Display. See
next page for
instructions.
When You Plq in the Oven
The panel displays four 8’s on the upper portion and all of the oven
functions on the lower portion. After
E seconds, dl lighw disappear
and
“PF” comes on in the upper portion. Touch the CLEAR/OFF
pad and oven is ready for use and the clock can be set.
If power is disrupted at any time, the above sequence reoccurs,
and you must reset Clock after touching CLEAR/OFF.
5

Your Touch Control Panel
The control panel allows you
to set the oven controls
electronically with the touch
of a finger.
It’s designed to be
easy to use and understand.
1. DISPLAY. Displays time of
day, time counting down during
cooking functions, power level,
internal food temperature, cooking
mode and instructions.
2. TIME COOK. Microwave
for a preset amount of time using
automatic power level 10 (High) (or
change power level after entering
cooking time. See page 8.)
3. DEFROST. Gentle thawing at
automatic power level 3 (Low). (If
desired, you may change power
level after entering defrosting time.
See page 7.)
4. NUMBER PADS. Touch
these pads to enter cooking time,
defrosting time, time of day,
temperature or power level.
5.
CLOCK. Touch this pad
to enter time of day or check time
of day while microwaving. To set
clock, first touch CLOCK pad
and then enter time of day. For
example, if time is 1:30, touch
number pads 1, 3 and O and “1:30”
will appear on display. Then touch
START pad. To reset or change
time,
simply repeat above process.
6.
POWER LEVEL. Touch this
pad before entering another power
level number if you want to change
from automatic power level 10
(High) for cooking or power
level 3 (Low) for defrosting.
7. TEMP COOK/HOLD. Use the
temperature probe to cook by using a
preset temperature. Once food reaches
preset temperature, oven switches
to HOLD setting and maintains that
temperature until you touch the
CLEAR/OFF pad. (See page 9.)
8. MIN/SEC TIMER. This
feature uses no microwave energy.
It can function as a kitchen timer,
as a holding period timer after
defrost or as a
delay timer before
time or temperature cooking. (See
page 26.)
9. CLEAR/OFF. When touched.
it shuts off the oven and erases all
settings (except time of day).
10. START. After all selections
are made, touch this pad to start
the oven.
“~ ~“ Ap- on Dkplay:
● When using TEMP COOK/
HOLD function, you have
entered a temperature less than
90°F. or more than 199°F.
. When setting clock, you have
not entered a valid clock time.
“Pr ob” Appears On Display:
. Probe has been forgotten when
TEMP COOK/HOLD function
is being used.
● Probe is not securely seated in
oven wall receptacle.
Rogmm CooKng
Use the control panel to Temp COON
Hold with a choice of temperature,
Defrost and Time Cook with choice
of power levels from 1 (lowest) to
10 (highest), time kitchen
task with
the Min/Sec Timer and set the clock.
Create your own programs to suit
your individual cooking style. For
example: use the Min/Sec Timer
to delay the start of Temp Cook/
Hold or Time Cook, or program a
hold time between Defrost and
Time Cook. (See page 26.) Set
Time Cook to desired cooking
time; oven shuts off automatically
at end of time. (See page 8.)
6

Defrosting
The Defrost setting is designed
for speedy thawing of frozen food
and is one of the great advantages
of a microwave oven.
● Power level 3 is automatically set
for defrosting, but you may change
this for more flexibility.
● See your defrosting guide for
defrosting help.
To become better acquainted with
the defrost function, defrost frozen
pork chops by following the steps
below.
Step 1: Place package of frozen
chops in the oven and close door.
Be sure package contains no
metil.
Step 2: Touch DEFROST Display
shows “:0” and “ENTER DEF
TIME” flashes.
Step 3: Select one half of the total
defrosting time recommended in the
defrosting guide. For example,
touch 4, 0 and O for 4 minutes.
Display shows “4:00” and “DEF
TIME” flashes.
How to Change %wer
hvel
After setting defrosting time,
touch POWER LEVEL pad,
then touch desired number for
new power level.
Step4: Touch START. “DEF TIME”
shows and time counts down on
display. When cycle is completed, the
oven signals and flashes “End,” then
automatically shuts off.
Step 5: Turn package over, close
door and repeat Steps 2 and 3 to set
remaining half of defrosting time
and touch START.
Step 6: When oven signals and
flashes
“End~’ open door, remove
package and separate chops to
finish defrosting.
● Foods frozen in paper or plastic
can be defrosted in the package.
● For even defrosting, some
foods need to be broken up or
separated part of the way through
the defrosting time.
● Family-size, pre-packaged
frozen dinners can be defrosted and
microwaved. If the food is in a foil
container, transfer it to a
microwave-
safe dish.
Questions and Answem
Q. When I press START, I hear a
dull thumping noise. What is it?
A. This sound is normal. It is
letting you know the oven is using a
power level lower than
10 (High).
Q. Can I defrost small items in
a hurry?
A. Yes,
but they will need more
frequent attention than usual. Raise
the power level after entering the
time by touching the desired power
level pad. Power level 7 cuts the
total defrosting time in about 1/2;
power level 10 cuts the total
defrosting time to approximately
1/3. During either, rotate or stir
food frequently.
Q.
Why don’t the defrosting
times in the defrosting guide
seem right for my food?
A. These times are averages.
Defrosting time can vary according
to the temperature in your freezer.
Set your oven for the time indicated
in your defrosting guide. If your
food is still not completely thawed
at the end of that time, reset your
oven and adjust the time accordingly.
Q. Should all foods be completely
thawed before cooking?
A.
Some foods should not be
completely thawed before cooking.
For example, fish cooks so
quic~y
it is better to begin cooking while it
is still slightly frozen.
Q. Can I open the door during
defrosting to check on the
progress of my food?
A. Yes.
You may open the door at
any time during microwaving. To
resume defrosting, close the door
and press START. The oven begins
operating if time is left on timer.
If not. reset timer.
● Check your defrosting guide for
other defrosting tips.
7

The time cooking feature allows
you to preset the cooking time.
The oven shuts off automatically.
Power level 10 (High) is
recommended for most cooking,
but you may change this for more
flexibility. See the cooking guide.
To become better acquainted with
time cooking, make a cup of coffee
by following the steps below.
Step 1: Fill a cup 2/3 full of water,
add 1 teaspoon of instant coffee and
stir to dissolve. Use a cup that has no
metal decoration and is microwave
safe. (Refer to Microwaving Tips
on page 3.) Place cup in oven and
close door.
Step 2: Touch TIME COOK pad.
Display shows “:
O“ and “ENTER
COOK TIME” flashes.
Step 3: Select your time. Touch
1,0 and O for one minute. Display
shows “1:00” and “COOK TIME”
flashes.
Because automatic power level 10
is recommended for this cup of
coffee, there is no need to change
the power level. (If power level 10
is not appropriate, see “How to
Change Power Level” below.)
How to Change ~wer hvel
After setting cooking time,
touch POWER LEVEL pad,
then touch desired number for
new power level.
Step 4: Touch START. “COOK
TIME” and time counting down
show on display.
Step 5: When time is up, the oven
signals and flashes “End~’ Oven,
light and fan shut off.
Step 6: Open the door.
Questions and Answem
Q. I set my oven for the time
called for in the recipe, but at the
end of the time allowed, my food
wasn’t done. What happened?
A. Since house power varies due
to time or location, many Time
Cook recipes give you a time range
to prevent overcooking. Set the
oven for minimum time, test the
food for doneness, then cook your
food a little longer, if necessary.
Q. I touched the number pads
and selected my power level. When
I touched START, however, my
oven didn’t come on. Why not?
A. The TIME COOK pad must be
touched before setting the number
pads or else your oven will not
begin cooking.
Q.
I want to cook on a power
level other than High. What do I
need to do?
A.
To change the power level,
touch the POWER LEVEL pad.
“P-10” appears on the display
panel. Enter new number.
Q. What happens if I accidentally
operate the microwave oven
without food in it?
A. Accidental use for short periods
of time does not damage the oven
but it is not recommended.
Q. Can I interrupt my Time
Cook function to check the food?
A. Yes.
To resume cooking,
simply close the door and touch
the START pad. The timer must be
reset for cooking to resume unless
time is remaining on timer.

Cooking by Tempemture
Internal temperature is the best
test of doneness for many
foods.
TEMP COOK/HOLD takes the
guesswork out of cooking because
the oven automatically signals with
four beeps when the food reaches
the preset temperature. The Hold
feature will maintain this temperature
for up to one hour or until you
touch the CLEAR/OFF pad.
Note: Oven automatically switches
to Hold setting when preset food
temperature is reached.
The Temperature Robe
HANDLE CABLE
SENSOR
The temperature probe is a food
thermometer that gauges the
internal temperature of your food;
it must be used when using TEMP
COOK/HOLD. To use your probe
properly, follow directions below.
Place tender beef roasts on trivet in
microwave safe dish. Insert probe
horizontally into the center meaty
area not touching bone or fat.
Make sure the handle does not
touch the food, or top or sides of
the oven. Cover with wax paper.
Pork or ham roasts need no trivet.
Add 1/2 cup water to roast dish and
cover with plastic wrap.
Place meat in oven with probe to
the right. Insert cable end of probe
firmly into receptacle on oven wall.
How to Temp Cook a Rolled
Beef Rib Roast to Medium
Step 1: Insert temperature probe
into roast and attach probe securely
in oven wall. Close the door.
Step 2: Touch TEMP COOK/
HOLD. “ENTER TEMP COOK”
flashes.
Step 3: Touch 1,2,5 for 125°F.
“TEMP” and “U5” show on display.
Step 4: Touch POWER LEVEL
pad. “PJ’ appears. Touch 5 for
medium power.
Step 5: Touch START. If internal
temperature of the roast is less than
90°F., display will show “-90~’ If
temperature is 90°F. or above, display
shows temperature counting up.
Step 6: When 125”F. is reached,
the oven will sound and display
“Hold~’ The oven will then hold
the temperature.
Step 7: Touch the CLEAR/OFF
pad to stop the cycle.
Step 8: Remove probe and food
from the oven.
Cooking Tips
● Use a lower power level; it wil
heat more evenly even though
requiring more time.
● Be sure frozen food has been
completely defrosted before inserting
probe. Probe may break off if used
in frozen foods.
. Cover foods loosely for moisture
control and quick, even heating.
Questions and Answers
Q. After I followed the steps and
touched the START pad,
“~ ~“
flashed and a signal sounded.
A. “EE EE” flashes if you set
the temperature either below 90°F.
or above 199°F. To re-enter, touch
CLEAR/OFF pad and begin again.
Q. Are there any foods I can’t
Temp Cook?
A. Yes.
Delicate butter icings, ice
cream, frozen whipped toppings,
etc. soften rapidly at warm
temperatures. Batters, doughs and
frozen foods are also difficult to
cook precisely with the probe. It’s
best to Time Cook these foods.
Q. Why did “Pr ob” flash after
I touched the START pad?
A. “Pr ob” will flash if you
don’t seat the cable end of the probe
securely into the receptacle in the
oven wall or if you touch the TEMP
COOWHOLD pad and forget to use
the probe.
Q.
Can I leave my probe in the
oven if it’s not inserted in food?
A. No,
if it touches the oven wall,
you may damage the oven.
Q.
Can I Temp Cook different
portions of food at different
temperatures?
A. Yes. The temperature probe
gives you the freedom to cook
different portions of food at
different temperatures to suit
individual eating styles, Simply
place probe in food and change
temperature setting as needed.

Heating or Reheating Guide
1. Directions below are for reheating already-cooked foods at
refrigerator or room temperature. Use microwave oven safe
containers.
2. Cover most foods (see tip) for fastest heating, Exceptions are rare
or medium meats, some sandwiches, griddle foods like pancakes
4.
and baked foods.
3. Where appropriate, use the automatic food temperature control
for accurate heating, Place probe horizontally so tip is in center of
to heat. Suggested serving temperatures are given for most foods.
Young children usually prefer cooler food, generally about
20°
lower. Adjust temperatures to your personal taste. Stir foods
before serving,
Be sure foods are heated through before serving. Steaming or
bubbling around edges does not necessarily mean food is heated
throughout. As a general rule, hot foods produce an area warm to
the touch in center of underside of dish.
food, Bubbling around edges of dish is normal, sin~e center is last
Suggested Power Approximate
Item
Amount
Serving Temp. hvel Time, Min.
Appetizers
1 to 2 servings
150° HI (10) 1 M to 4
Saucy: meatballs, riblets, cocktail franks, etc.
3 to 4 servings 150°
HI (10) 4 to 6
(M cup/serving)
Dips: cream or processed cheese
1/2 cup
130° MED (5) I to 3
1 cup
130° MED (5)
3 to 5
Pastry bites: small pizzas, egg rolls, etc.
2 to 4 servings
HI (10) 1 to 2 M
Tip: Cover saucy appetizers with wax paper. Cover dips with plastic wrap. Do not cover pastry bites, they will not be crisp.
Plate of bftovers
Meat plus 2 vegetables
1 plate
150°-1600 HI (10) 2 to 4
Tip: Probe works well in saucy dishes or vegetables (use in largest serving) but not in meat slices. Cover plate of food with wax paper or plastic wrap,
Meak and Main Dishes
Saucy main dishes: chop suey, spaghetti,
1 to 2 servings
150°-1600
HI (10) 3 to 7
creamed chicken, chili, stew, macaroni and
3 to 4 servings
150°-1600 HI (10) 6 to 10
cheese, etc. (%-1 cup/serving)
1 can (16-oz.) 150°-1600
HI (10) 4 to 5 k
Thinly sliced roasted meat:
Rare beef roast, minimum time; medium rare,
1 to 2 servings MED HI (7)
1A to 2
maximum time (3 to 4-oz./serving)
3 to 4 servings MED HI (7) 1 Y2 to 3 %
Well done: beef, pork, ham, poultry, etc.
1 to 2 servings MED HI (7)
1 to 3
3 to 4 servings MED HI (7)
3 to 5
Steaks, chops, ribs, other meat pieces:
Rare beef steak 1 to 2 servings
130° MED HI (7) I M to 3
3 to 4 servings
130° MED HI (7)
3 to 7
Well done beef, chops, ribs, etc.
1 to 2 servings 150° MED HI (7) 1 to 3
3 to 4 servings
150° MED HI (7) 3 to 6
Hamburgers or meat loaf
1 to 2 servings
HI (10)
% to 2
(4-oz./serving)
3 to 4 servings
HI (10)
1% to 3 M
Chicken pieces
1 to 2 pieces
HI (10)
1/2 to 2
3 to 4 pieces
HI (10) 2 to 3 %
Hot dogs and sausages
1 to 2 HI (10) 1/2 to 1 1/2
3 to 4 HI (10)
1 to 3
Rice and pasta
1 to 2 servings 150° HI (10) 1 to 2
(2A-% cup/serving)
Topped or mixed with sauce
1 to 2 servings
150°-1600 HI (10) 3 to 6
(2A-% cup/serving)
3 to 4 servings 150°-1600 HI (10) 8 to 12
Tip: Cover saucy main dishes with plastic wrap. Cover other main dishes and meats with wax paper. Do not cover rare or medium rare meats.
When heating or reheating 3 or 4 servings of meat slices or pieces, rotate dish 1/2 turn after half of time.
Sandwiches
Moist filling: Sloppy Joes, barbecue, ham salad,
1 to 2 servings MED HI (7) 1 to 2 Y2
etc. in bun (fi cup/serving)
3 to 4 servings MED HI (7) 2% to 4
Thick meat-cheese filling; with firm bread
1 to 2 servings MED HI (7) 2 to 3
3 to 4 servings MED HI (7)
4 to 5
Tip: Use paper towel or napkin to cover sandwiches.
10

Suggested Power Approximate
Item Amount Serving Temp.
hvel
Time, Min.
soups
Water based 1 to 2 servings
150°-1700 HI (10) 2 to 5
(1 cup/serving) 3 to 4 servings
150°-1700 HI (10) 5 to 10
1 can (lO-oz. )
150°-1700 HI (10) 4 to 5
Milk-based
1 to 2 servings
140°
MED HI (7) 2 to 6
(1 cup/serving)
3 to 4 servings
140°
MED HI (7) 6 to 11
1 can (lO-oz. ) 140° MED HI (7) 4
to 6
Tip: Cover soups with wax paper or plastic wrap.
Vegetables
Small pieces: peas, beans, corn, etc
(‘A cup/serving)
Large pieces or whole: asparagus spears,
corn on the cob. etc.
Mashed potatoes
( M cup/serving)
Tip: Cover vegembles for most even heating.
1 to 2 servings
3 to 4 servings
1 can
(15-17-oz. )
1 to 2 servings
3 to 4 servings
1 can (16-oz. )
1 to 2 servings
3 to 4 servings
150°-1600
HI (10)
150”-160° HI (10)
150”-160°
HI (10)
HI (10)
HI (10)
HI (10)
150°-1600
HI (10)
150°-1600 HI (10)
1 to 3
3 to 4%
3 to 5
1 % to 3
4 to 6
4 to 5
1 to 3
3 to 6
Sauces
Dessert: chocolate, butterscotch )/2 cup 125°
HI (10) 1/2 to 1 1/2
1 cup 125° HI (10) 1 to 2
%
Meat or main dish, chunky type; giblet gravy,
!/2 cup
150°-1600
HI (10)
1 to 2M
spaghetti sauce, etc. 1 cup 150°-1600 HI (10)
2 to 4
1 can
(16-oz. ) 150°-1600 HI (10)
3 to 6
Creamy type 1/2 cup 140°-1500
HI (10)
1 to 11/2
1 cup 140°-1500
HI (10) 2 to 2 M
Tip: Cover food to prevent spatter,
Bakery Foods
Cake, coffee cake, doughnuts, sweet rolls,
1 piece
LOW/DEF (3)
1/2 to 1
nut or fruit bread 2 pieces LOW/DEF (3)
~lz to 2
4 pieces LOW/DEF (3) I to 3
9-in. cake or
LOW/DEF (3)
12 rolls or
2 to 4
doughnuts
Dinner rolls, muffins
MED (5)
% to 1/2
;
MED (5)
~/2 to %
4MED (5)
1/2 to 1
6 to 8
MED (5)
M to 1 1/2
Pie: fruit, nut or custard
1 slice
HI (10)
1/2 to 1
% ~)f9-in. pie=] slice
2 slices
HI (10)
1 to 1 %
(use minimum time for custard)
4 slices
MED HI (7)
2% to 3
9-in. pie
MED HI (7)
4 to 7
Griddle Foods
Pancakes, Frencb toast or waffles (3-in. x 4-in. )
Plain, no topping 2 or 3 pieces
HI (10)
1 to 1 %
Syrup & butter 2 or 3 pieces
HI (10)
1 to 2
With 2 sausage patties (cooked) 2 or 3 pieces
HI (10) 1
% to 2 M
Beverages
Coffee, tea, cider
1 to 2 cups 160°-1700
HI (10)
1 k to 3 %
Other water based
3 to 4 cups
160°-1700
HI (10) 5 to 7
Cocoa, other milk based
1 to 2 cups
140°
MED HI (7)
2 to 7
3 to 4 cups 140°
MED HI (7)
6 to 10
Tip: Do not cover bakery foods, griddle foods (pancakes, etc. ) or beverages.
11

Defrosting Guide
1. Food packaged in all-paper or plastic packages maybe defrosted 3. Be sure large meats are completely defrosted (or, on roasts allow
without unwrapping. If food is foil wrapped, remove foil and extra microwaving time).
~rkeys may be placed under running
place food in cooking dish for defrosting. water until giblets can be removed.
2. After first half of defrosting time, unwrap package and check food. 4. When defrosted, food should be cool but softened in all areas. If
firn food over, if necessary; break apart or separate food if
still slightly icy, return to microwave oven very briefly, or let stand
possible. On very large foods like turkey, some shielding of thin a few minutes.
wing or leg areas may be necessary.
Food
Fimt Half Seeond Half
Wine, Min. ~me, Min.
Commen@
Meat [Power Level: ~W/DEF (3)]
Bacon
3M to 4
Franks (l-lb.)
Ground: beef & pork
(1-lb.)
(2-lbs.)
(5-lbs.)
Roast: beef
Roast: pork
Spareribs: pork (l-pkg. )
Steaks, chops & cutlets:
beef, lamb, pork & veal
Sausage: bulk
(1-lb. tray)
(l-lb. roll)
4 to 5
4
6
12
4 to 5 per lb.
5 to 6 per lb.
2 to 4 per
lb.
2 to 4% per lb.
2 k
2
Sausage: link (1 to Ifi-lbs. ) 2
Sausage: patties
1
(12-02. pkg.)
1
none
4 to 6
6 to 8
12 to 14
4 to 5 per lb,
5 to 6 per lb.
2 to 3 per lb.
2 to 4fi per lb
2 % to 4%
3 to 4
1
Y2 to 2 k
1 to 2
Place unopened package in oven. Rotate package l/4 turn after half of
time. Let stand for 5 minutes,
Place unopened package in oven. Microwave just until franks can be
separated.
Turn over after first 4 minutes.
Turn meat over after first half of time. Scrape off softened meat after
second half of time. Set aside. Break up remaining block, microwave
5 to 6 minutes more.
~rn meat over after first half of time. Scrape off softened meat after
second half of time. Set aside. Microwave
11 to 12 minutes more.
Scrape and set aside. Break up remaining block and microwave 3 to 5
minutes more,
Place unwrapped roast in oven. After first half of time turn roast
over. Defrost for second half of time. Let stand for 30 minutes.
Place wrapped package in oven. ~rn over after first half of time.
After second half of time, seperate pieces with
table knife. Let stand
to complete defrosting.
Place wrapped package in oven. Turn over after first half of time,
After second half of time, separate pieces with mble knife, let stand
to complete defrosting.
Turn over after 2
% minutes.
Turn over after half of time. Let stand for 5 minutes.
Rotate package 1/4 turn after half of time. Let stand for 5 minutes.
No turn needed,
~UltrY [Power Level: ~W/DEF (3)]
Chicken, broiler-fryer, 7 to 8 7 to 8
Place unwrapped chicken in oven. Unwrap and turn over after first
Cut Up (2~2 to 3 Yz-lbs. )
half of time. After second half of time, separate pieces and place in
cooking dish. Microwave 2 to 4 minutes more, if necessary, Let stand
a few minutes to finish defrosting.
Whole (2% to 3
k-lb.) 9 to
11 9 to 11
Place wrapped chicken in oven. After half of time unwrap and turn
over chicken. Shield warm areas with foil. Run cool water in cavity
until giblets can be removed.
Cornish hen 4 to 6 per lb. 4 to 5 per lb. Place wrapped package in oven breast side up. Turn package over
after half of time.
Duckling 2 to 4 per lb. 2 to 4 per lb. Place wrapped duckling in oven. After half of time, unwrap and turn
over into cooking dish. Shield warm areas with foil. Run cool water
in cavity until giblets can be removed.
Turkey 4%
to 5 M per lb. 4% to 5 M per lb. Place unwrapped turkey breast side down. After first half of time,
remove wrapper and shield legs, wing and warm areas with foil. Turn
turkey breast side up for second half of time, checking several times
to shield warm areas. Run cool water into cavity until giblets and
neck can be removed. Let soak in cool water for 1 to 2 hours or
refrigerate overnight to complete defrosting.
12

Fimt Half SecondHalf
Food
~me, Min. ~me, Min. Commenk
~h & Seafood
Fillets (l-lb.)
Steaks (6-02. )
Whole fish (8 to 1O-OZ
Shellfish,
small pieces (1-lb. )
Shellfish, large:
Crab legs, 1 to2
(8 to 1O-OZ.)
Scallops (l-lb. pkg.)
Lobster tails, 1 to 2
(6t09-oz.)
Whole lobster or crab
(1 Y2-lb.)
Power Level :~W/DEF (3)]
4
4t06
2 to 3 none
2 2 to4 I
5 to 8
none
4t07 none
6 to 8 none
5 to 8 3 to4
8 to 9 8 to9
Place unopened package in oven, (If fish is frozen in water, place in
cooking dish. ) Turn package over after first halfoftime. After second
halfoftime, let stand 10 minutes then
hold under cold water to separate.
Let stand a few minutes to finish defrosting.
Place fish in cooking dish. firn over after first halfoftime. After
second half of time, rinse cavity with cold water to complete defrosting.
Spread shellfish in single
layer in baking dish.
Arrange in cooking dish
Place unopened package in oven.
Arrange in cooking dish, with meaty side down.
~rn over after half
of time.
Place in cooking dish with light underside up. Turnover after half
oftime.
Breads, Cakes [Power Level: ~W/DEF (3)]
Bread or buns (1-lb.)
3 to4
none Remove metal twist tie.
Heat & serve rolls 2 to4 none
(7-02.pkg.)
Coffee cake (11 to 14%-02. ) 3 tos
none
Coffee ring(10-oz. pkg.)
Sweet rolls
(8% to 12-02. )
Doughnuts (1 to 3)
Doughnuts, glazed
(1 box of 12)
French Toast (2 slices)
Cake, frosted 2 to 3 layer
(17-OZ,)
Cake, filled or topped,
1 layer (12Y2 to 16-02. )
Pound cake (11
K-oz. )
Cheesecake, plain or
fruit top (17 to 19-oz.)
Crunch cakes & cupcakes
Fruit or nut pie (8-i~.)
Cream or custard pie
(24-oz.)
3 h to4
2Y2 to4
1 to 3 %
2 to 3
5 % to 6%
2 to 3
2 to 3
2
2
1/2 to % each
7t09
6to 8
none
none
none
none
none
none
none
none
Place on microwave safe plate.
2 to4
Place on microwave safe plate. Rotate plate 1/2 turn after half of time.
none
none
none Let pie stand 5 minutes, slice and serve
fruit [Power Level :~W/DEF (3)]
Fresh (10 to 16-oz.)
6 to 10
none Place package in oven. After minimum time, breakup with fork.
Repeat if necessary.
Plastic pouch (10-oz.)
5 to 7
none Place package in oven. Flex package once.
(16t020-oz.) 6t09
none
13

Convenience Food Guide
1. Most convenience foods can be reheated by microwave only, since 2.
they are already cooked. Always use microwave safe utensils,
plastic or glass. For foods needing browning or crisping, 3.
conventional baking is recommended.
Remove food from foil containers over
3/4-irr, high, and place in
microwave safe container.
Amounts can be increased. To cook multiple packages, add
times together.
Food
Conbiner Cover
Power bvel & ~me Commen@
Appetizers & Snach
Pastry bites Microwave No HI (10)
Y2 to 2 Yz min.
safe dish
Frozen prepared Paper towel No
HI (10) 1 to 3 min. Remove from foil package and wrap in paper
sandwiches
per sandwich
towel. Rotate dish 1/2 turn after half of time.
Popcorn Microwave bag
No HI (10)
3 to 5 min. Follow package directions.
~s & Cheese
Scrambled egg
substitute
(8-oz. carton)
Cheese souffle
(12-OZ.)
Breakfast, (6 U-OZ. )
Scrambled eggs
with sausage and
hash brown potatoes
Welsh rarebit
(lO-oz, )
Microwave
safe dish
Microwave
safe 8-in. pie plate
and custard cups
Package
paper tray
Microwave
safe dish
No
HI (10) lti to 2% min.
No LOW/DEF (3) 9 to 13 min.
MED HI (7)
9 to 11 min.
Package
HI (10)
2 to 4 min.
cover
Yes
LOW/DEF (3) 5 min.
HI (10) 3 to 5 min.
Microwave about 1 minute per 1/4 cup
mixture. Stir after half of time. Let stand to
complete cooking,
To Defrost: Place in
8-irr. pie plate. Stir twice
To Cook: Divide between 3 or 4 buttered
custard cups, 6 or 7-oz. Rearrange after 5
minutes. Souffles are done when center is set.
Remove paper tray from carton, turn back
film to expose potatoes. Rotate tray 1/2 turn
after half of time.
Break up before continuing.
Stir before serving.
~h & Shell~ih
Crab or shrimp
newburg (6 Y2-oz. )
Fish & chips
(5 to 14-OZ.)
Deviled crab (6-oz. )
Breaded fish
(5 to 1O-OZ.)
(14 to 16-oz,)
(23 to 25-oz.)
Package
No HI (10) 3 to 5 min. Puncture pouch 3 or 4 times with fork to
pouch
vent.
Packagetray No HI (10)
3 to 6 min. Remove foil cover. Return tray to carton or
distribute evenly on microwave safe dish.
Microwave
No HI (10)
2 to 4 min.
safe dish
Microwave No
HI (10) 3 to 5 min. Distribute evenly on microwave safe dish
safe dish 6 to 9 min.
9 to 12 min.
Meat
Frozen meats
(5 to
8-oz. )
(10 to
16-oz.)
(16 to 32-oz.)
Dry mixes
(hamburger added)
TV dinners
(6 to llfi-oz.)
(12 to 20-OZ, )
Packagetray Package
HI (10) 4% to 7 min.
If pouch package is used puncture with fork
or pouch cover
5 to 11 min.
to vent.
12 to 20 min.
Microwave Lid or
HI (10) 13 to 18 min.
Add cooked, drained hamburger. Stir after
safe casserole plastic wrap half
of time. Let smnd uncovered 5 minutes
to thicken.
Packagetray Carton
HI (10)
and carton 6 to 8 min. Remove
foil cover, replace in carton. Rotate
7 to 10 min.
1/4 turn after half of time.
Wsta, Rice
Canned spaghetti,
Microwave Lid or
HI (10) 2 to 5 min. Stir before serving.
etc. safe dish
plastic wrap
Frozen rice in pouch Pouch HI (10)
5 to 7 min. Puncture pouch with fork to vent and flex
(lo-oz.)
after half of time.
Frozen macaroni & Microwave Lid or
HI (10) 4 to 9 min. Break up and stir
afier half of time.
cheese, spaghetti
safe dish
plastic wrap
(8 to
14-oz.)
14

Food Contiiner
Cover
Power bvel & Time
Commenk
Poultry
Canned Microwave Lid or
HI (10)
Place in microwave safe dish. Cover; stir
(7~z to lo fi-oz. ) safe dish
plastic wrap
1 to 4 min.
(I4 to 24-oz. ) after
half of time.
4 to
6 min.
Frozen
pouch Pouch No
HI (10)
4 to 6 min. Slit pouch before microwaving.
(5 to
6Y1-oz. )
Main dish
Microwave No HI (10)
7 to 14 min. Stir after 5 minutes.
(12 to
17-oz. pkg. ) safe dish
Fried chicken
Microwave No
HI (10)
If label does not state “fully cooked;’ check
2 pieces safedish
2 to 4 min. for doneness. Rotate dish 1/2 turn after
half
(l-lb. ) 6 picccs 5 to 7 min.
(2-lbs. ) 8-10 pieces of time.
8 to 10 min.
Sauces, Gravies
Canned Microwave Lid or
HI (10)
(10 to 16-oz. ) safe dish
plastic wrap
2 ‘h to 6 min.
(32-OZ.)
6 to 9 min.
Vegehbles
Frozen breaded
(7-OZ. )
Canned
(8 to 9-OZ.)
(15 to 17-OZ. )
(28 to 32-OZ. )
Instant mashed
potatoes
(2 to 6 servings)
(8 to 12 servings)
Souffle frozen
(12-OZ. pkg. )
Potatoes: baked,
stuffed, frozen
1 to 2
3 to 4
Microwave
No
safe dish
Microwave
Lid or
safe dish
plastic wrap
Microwave Lid or
safe dish
plastic wrap
Microwave No
safe pie plate
and custard cups
Microwave Wax paper
safe dish
HI (10)
2 to 4 min.
HI (10)
1 to 3 min.
3 to 5 min.
7 to 10 min.
HI (10)
4 to 6 min.
8 to 14 min.
LOW/DEF (3) 9 to 13 min.
MED H] (7)
9 to 11 min.
HI (10)
4 to 7 min.
7 to 10 min.
Place on microwave trivet or dish
Place vegetables in microwave safe dish.
Add 1/2 cup liquid or liquid from can.
Cover. (Or use temperature probe set to
fiOO. )
Use container size and amounts of water,
milk, butter and salt on package. Cover.
After heating, briskly stir in potatoes,
adding extra 1 to 2 tablespoons dry mix.
To Defrost: Place souffle upside down in
pie plate.
To Cook: Divide between 4 custard cups.
Souffles are done when centers are almost
set.
Check to see that potatoes are NOT IN
FOIL. Place on microwave safe dish.
Rotate dish 1/2 turn after half of time.
15

Meak
1. Always use microwave safe utensils, plastic or glass.
2. Standing time: A11ow about 10 minutes standing time for most
roasts before carving.
hwer bvel & Time
Food
Container
Cover
(or Internal Temp.)
Commenb
Beef
Ground, crumbled Casserole No HI (10)
for casseroles
or soup
(1-lb.)
4 to 6 min.
(l
fi-lbs.)
6 to 8 min.
Stir after half of time. Add sauce or
casserole ingredients and finish. To cook
frozen block, microwave 9 to 11 minutes,
breaking up and stirring every 3 minutes.
Let stand 5 minutes.
Meatballs Round or Wax paper HI (10)
(1 lb.) oblong dish 6 to 8 min.
(2-lbs.)
10 to 12 min.
Round dish: arrange 3/4 to l-inch apart in
circle around edge of dish.
Oblong dish: arrange 3/4 to l-inch apart.
Rotate dish half turn after half of time.
Patties Oblong glass Wax paper HI (10)
(4 patties/lb.)
dish (with trivet
1 to 2 patties if desired),
2 to 4 min.
3 to 4 patties ceramicdinner 4 to 6 min.
plate
Tip: For 1 or 2 patties use paper plate lined with double thickness paper towels.
Cover with wax paper or cook uncovered
and turn patties over. If desired, add
browning sauce or agent. Rotate dish half
turn after half of time.
Meat loaf
Pie plate or Plastic wrap
MED HI (7)
(Round
loa~ loaf dish or cook to 170°
19 to 21 min.
(Loaf shape) 27 to 29 min.
Let stand 10 minutes afier cooking.
Roas@
Pot roasts Oblong
dish Lid or
MED (5)
or casserole plastic wrap
20 to 25 min.
per pound Brush with browning sauce and add 1/2 cup
water to 3 to 5-pound roast. Turn over after
half of time. Add vegetables if desired after
half of time. Recover and finish.
Add 1 cup water per pound of meat.
~rn
over after half of time. Let meat stand in
broth at least 10 minutes after cooking. For
boiled dinner, remove meat, cook vegetables
in broth.
Temperature probe cooking yields most
accurate results. Turn roasts over when
temperature reaches 90° or after about half
of time. Let meat stand 10 to 15 minutes
before carving. If desired, brush with
browning sauce or agent before cooking.
2% to 2% hrs.
Simmered beef
(corned beef
or brisket)
Casserole Lid or MED (5)
plastic wrap
Tender roasts (rib,
high quality rump,
sirloin tip)
Oblong dish Wax paper MED (5)
and trivet
Min. Internal
ner lb. TemD.
Rare
Medium
Well
12 to 14 115°
15 to 17 125°
18 to 20 145°
Pork
Arrange in single layer on paper towels or on
trivet set in dish. Layer many slices between
layers of paper towels in oblong dish.
Bacon
(per slice)
(1-lb.)
Plate or
oblong dish Paper towel
HI (10)
% to 1 min.
14 to 16 min.
total
Wax paper
HI (10) 31A to 41A min
Microwave
safe utensil
Microwave
safe utensil
Microwave
safe utensil
Arrange in single layer.
Pork sausage, raw
(Y2-lb.: 4 patties) Arrange in
single layer. If cooking 6 or more
links, rotate dish half turn after half of time.
Arrange in single layer.
Pork link sausage,
raw
Wax paper HI (10) 1/2 to % min.
per
link
Wax paper
HI (10)
% to 11A min.
1% to 2 min.
2 to 2 fi min.
Plastic wrap
MED (5)
Canadian bacon
2 slices
4 slices
6 slices
Pork chops
(l-in. thick)
2
3
4
6
Microwave
safe utensil Brush with barbecue sauce or browning
agent, if desired. Let stand covered 5 to 10
minutes before serving.
20 to 25 min.
30 to 35 min.
45 to 50 min.
50 to 55 min.
16
—

Power hvel & Time
Food Container
col~er
(or Internal Temp.)
Commen@
Pork roast 3-qt. oblong Plastic wrap MED (5) 18 to 21 min.
glass baking per pound
dish Or microwave to 170° internal temp.
Spare ribs 3-qt.
oblong
Plasl:ic wrap MED (5) 25 to 27 min.
glass baking
or cover
dish or 3-qt.
pcr lb.
casserole
Ham (precooked 2-qt. oblong Plasric
wrap MED (5) II to 13 min.
or canned) glass baking per lb.
dish Or microwave
to 115° internal temp.
Ham loaf
Pie plate Plastic wrap
MED (5) 20 to 23 min.
Or microwave to 170° internal temp.
Ham slices 2-qt. oblong Wax paper
HI (10)
18 to 27 min
& steaks
glass baking
dish
Place roast fat side down in dish. Add 1/2
cup water to roasting dish and cover with
plastic wrap. Turn roast fat side up after
half of time.
Add 2/3 cup water per pound of spare
ribs. Turn over or rearrange after half of
minimum time. After minimum time,
drain liquid and add barbecue sauce;
microwave a few minutes to finish.
Shield top edge of ham with 1
Yz-inch strip
of foil. After cooking period let barn stand
10 minutes before carving.
Let stand 5 minutes before serving. If
a
glaze is desired, spoon pineapple or
apricot preserves over cooked ham loaf
a few minutes before serving.
Lamb
Chops Brown ‘N Scar
No
HI (10) 5 to 7 min. Brush chops lightly with oil. Place in
(4 chops) dish
preheated dish. Turn meat over at half of
(preheated
for time.
8 min. )
Roast (leg or 3-qt. oblong Wax paper MED (5)
Place roast on trivet fat side down. Turn
shoulder) glass baking
Min.
Internal
over after half of cooking time. Let roast
dish and trivet
per lb.
Temp. stand 10 minutes before carving. When
using temperature probe, insert so tip is
Medium
12 to 14 150°
not in bone or fat.
Well 15 to 17
170°
Veal
Chops See lamb chops above
Roast (shoulder) 2-qt. oblong Wax paper MED (5)
16 to 19 min.
Place on trivet fat or cut side down. Turn
glass baking
per lb.
over after half of time. Let roast stand 10
dish and trivet Or microwave to 155° internal temp. minutes before carving. Slice thinly.
17

Poultry
1. Use microwave trivet for chicken and other small poultry, but do
2. Let chicken and other small poultry stand after microwaving for
not use trivet for cooking turkey.
up to 10 minutes. Turkey should be allowed to stand 20 minutes.
Food Contiiner
Cover
hwer bvel & ~me
Commenti
Chicken
Pieces Plate or Wax paper HI (10) 2 k to 3 min.
Brush with browning agent if desired. Arrange in
oblong dish
Whole Chicken:
per piece single layer in cooking dish so thickest meaty
15 to 17 min.
(8 pieces): pieces are to outside edges of dish.
Whole uncut Oblong dish Oven-proof
MED HI (7) 9 to 12 min. Brush with browning agent if desired. Add 1/3
(stuffed or cooking bag per lb. cup water to cooking bag. Slit bag near closure to
unstuffed) or wax paper Or cook to 190° internal temp. vent. Do not use metal tie on bag. Cook breast
side up. Or, place chicken on trivet in dish and
cover with wax paper. Rotate dish 1/2 turn
after
half of time.
Cornkh Hem
Whole (stuffed or Square or
Wax paper HI (10) 6 to 9 min. Place breast side down in dish. Turn over after
unstuffed) oblong dish per lb, half of time.
and trivet
Halves Square or Wax paper
HI (10) 9 to 10 min.
Arrange skin side up in dish, on bed of stuffing
oblong dish per
lb.
if desired.
DucNing
Oblong dish Wax paper
HI (10)
6 to 9 min. Shield bottom of legs, wings and tail. Microwave
and trivet per lb. breast side down for first half of time. Brush with
browning sauce or broil top surface of cooked
bird until brown and crisp.
~rkey Large oblong Cooking bag MED (5)
13 to 16 min. Brush with browning agent if desired. Add 1/2
dish per lb. cup water to cooking bag. Slit bag near closure to
vent. Do not use metal tie on bag. Cook breast
side up. Or, place turkey breast up in dish and
cover with plastic wrap. Microwave at MED (5)
20 to 22 minutes per
lb. Remove plastic wrap,
baste and rotate dish 1/2 turn after half of time.
Brea&
Crust on breads will be soft and the outsides will not brown.
color on upside down breads by lining dish with brown sugar
If desired, sprinkfe top of batter with cinnamon-sugar mixture, caramel mixture, or savory topping like crushed canned French
chopped nuts or other topping for brown color. Or, increase brown fried onion rings.
Food
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Cover
hwer hvel & ~me
Commenti
Coffee cakes
8-in. tube No MED (5) 6 to 7 min. Arrange biscuits over brown sugar-butter
from
refrigemted dish*
biscuits topping before microwaving. Invert to serve.
No
No
No
Corn bread 8 to
10-irr. MED HI (7) For flavorful browned topping, sprinkle
tube dish* cooking dish with
finely chopped canned
French fried onions before microwaving.
Turn out of pan upside down to serve.
Muffins Paper-lined
1 muffin
muffin cups
2 to 4
(Do not use
5 to 6
foil liners. )
MED HI (7) Use microwave muffin container or homemade
1/2 to 3A min. muffin cups (made by cutting down paper hot
3A to 13A min. drink cups).
1 to 2 Y2 min.
Quick breads,
Glass loaf MED HI (7) 9 to
12 min.
loaf
dish
Rotate dish 1/4 turn after half of time. When
done, toothpick inserted in center
will come out
clean. Let stand 15 minutes before turning out
of dish. Cool.
*If tube dish is unavailable, microwave in 8-in. round dish with drinking glass placed open-side-up in center.
18

~s and Cheese
1. You can prepare eggs many ways in the microwave oven. Always
3. Cook eggs just until set, they are delicate and can toughen
pierce whole yolks before microwaving to prevent bursting. if overcooked.
2. Never hard cook eggs in the shell, and do not reheat in-shell hard
cooked eggs. They could explode.
Food
Contiiner Cover Power bvel & ~me Commenti
Scrambled Glass No
measuring cup
or casserole
Basic eggs
Buttered Plastic wrap
custard cup
Poached eggs 1 fi-qt. casserole
Casserole
cover
Omelet
9-in. pie plate No
Quiche Microwave safe No
l-qt. measure and
quiche dish
HI (10) % to i min.
per egg
MED (5)
1 to 1 M min
per egg
HI (10) 5 to 6 min.
MED (5)
1/2 to 1 min.
per egg
H] (10) Melt butter
1 min.
MED (5) 6 to 8 min.
MED HI (7) Filling:
2 to 3 min.
MED HI (7) Quiche:
6 to 8 min.
Place 1 teaspoon butter per egg in dish.
Microwave at HI (10) until melted. Scramble the
eggs with the butter and 1 tablespoon milk per
egg. plaCe m oven and microwave for half of
to~l time. Stir set portions from the outside to
the center. Finish cooking. Allow to stand
1 or
2 minutes to finish cooking.
Puncture membrane of yolk to prevent bursting,
Rotate each egg 1/2 turn after half of
time.
Heat 2 cups hot tap water 5 to 6 minutes on HI
(10). Break eggs onto plate, puncture membrane.
Swirl boiling water with spoon, slip in eggs
gently. Cover. Microwave at MED (5)
% to 1
minute per
e=. Let stand in water a few minutes.
Melt butter in pie plate; add omelet. Microwave
at MED (5) 6 to 8 minutes. Sprinkle cheese
over omelet. Microwave at MED (5)
‘/2 to 1 minute until cheese is slightly melted.
Combine and microwave filling, stirring every
2 minutes. Pour tilling into precooked shell.
Microwave additional time shown at left. Rotate
dish 1/2 turn after half of time.
Cheese
Fondue Microwave safe Cover or HI (10)
To heat wine: Add cheese, flour and seasonings to hot wine
2-qt. dish plastic wrap
5 min. and microwave at MED (5) for 8 to 9 minutes,
MED (5) 8 to 9 min. whisking every 1
‘/2 minutes.
fih and Seafood
1. Fish is done when it tlakes easily with a fork. Center may still be 2. Cook fish with or without sauce. A tight cover steams fish. Use
slightly translucent, but will continue cooking as fish sbnds a few
a lighter cover of wax paper or paper towel for less steaming.
minutes before serving.
3. Do not overcook fish. Check at minimum time.
Food
Conbiner Cover
Power hvel & ~me Commen@
~h
Fillets or steaks Oblong dish Wax paper or HI (10) 5 to 7 min. Microwave until fish flakes easily.
(1-lb. )
plastic wrap
Whole fish Oblong dish
Plastic wrap
HI (10) 4 to 6 min. Shield head and thin tail with aluminum foil.
per lb.
Temp. 170°
Clams, 6 Pie plate or Plastic wrap
HI (10)
3 to 4 min. Arrange in circle with hinged side out.
(3 to
5-OZ. ) shallow dish
Shrimp, peeled Pie plate or
Plastic wrap HI (10) 3 to 6 min.
(l-lb. ) shallow dish
Shrimp, unpeeled 2-qt. casserole
Lid or HI (10) 6 to 10 min.
Stir twice during cooking.
(1 to 2-lbs.)
plastic wrap
19

Vegetables
1. Always use microwave safe utensils, plastic or glass. Cook most
4,
vegetables with tight cover to steam them. Exceptions are potatoes
cooked in their skins and watery vegetables which need no water
5.
added for steam.
2. Do not salt tops of vegetables before microwaving.
If desired, add
salt to water
indish before adding vegetables. Salt can sometimes
cause brown spots on vegetables during microwaving.
3. Cooking time for vegetables affects finished taste and texture.
Minimum time on guide gives fresh taste and crisp-tender texture.
For soft texture with well-developed flavor, cook maximum time
or longer.
Size of pieces affects cooking time. Large pieces generally take
longer than small uniform pieces.
Just as when cooking conventionally, vegetable mixtures should
have similar densities or degrees of firmness in order to cook
together successfully. Firm. crisp vegetables like carrots,
cauliflower and broccoli microwave together well. If microwaving
a firm vegetable with a soft one (carrots and peas, for example)
cut the carrots in julienne strips so they will cook as fast as the
peas. Or, start cooking larger carrot pieces first, and add peas
during last few minutes.
Vegetables
Contiiner Cover Power hvel & Time
Commenk
Slices, pieces
(l-lb.)
(2-lbs.)
Whole, halves or large
swrchy vegetables
(po~toes, winter
squash, cauliflower)
(1-lb. ; 3 to 4)
(2-lbs.; 6 to 8)
Summer squash
(1-lb.; 3
to4)
(2-lbs.; 6 to 8)
Vegetable casseroles
(raw vegembles)
(precooked vegetables)
Stir-Fry Vegetables
(6 to 8 servings)
Blanching fresh
vegetables for
freezing
Casserole
Potatoes cook
directly on oven
glass tray (no
container). Other
vegetables: square
or oblong dish
or casserole
Oblong dish
or casserole
See comment
3-qt. casserole
Glass
casserole
HI (10)
HI (10)
HI (10)
HI (10)
10 to 20 min.
14 to 20 min.
9 to 12 min.
7 to 10 min.
15 to 20 min.
10 to 15 min.
10 to 12 min.
2 to 5 min
Yes HI (10)
Add 1/4 to 1/2 cup water. If frozen.
10 to 14 min. reduce time 3 to 5 minutes because
14 to 18 min. vegetables are blanched.
Potatoes: No
HI (10)
Prick skins of potatoes before cooking.
Winter squash
cauliflower,
etc. : Yes
Yes
Yes
Yes
Yes
Cut in pieces or halves. Add 1/4 cup
water.
Use large enough casserole to alow for
boiling in dish.
To stir-fry one type of vegetable,
substitute 1 tablespoon oil for water
and follow times in cooking guide.
Blanch
ody 1 pound or I quafi prepared
vegetables at a time. Place in 1 to 2-qt.
casserole with 1/4 to 1/2 cup water.
Blanched vegetables will have bright, even
color and will be slightly softend. Cwl
drainedblanchedvegetablesimmediately
by plunging in container of ice water.
Gmvies and Sauces
1. No cover is needed, except for thick, chunky spaghetti sauce. 3. Microwaved sauces do not need to be stirred constantly but most
2. Because microwaved sauces evaporate less than on the range top, should
be whisked vigorously with wire whisk once or twice
they are thinner than conventionally cooked sauces made with the while microwaving.
same amount of thickening. Increase thickening by adding extra
teaspoon to 1 tablespoon flour or cornstarch for each cup of liquid.
Food
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Gravies and sauces
thickened with flour
or cornstarch (1 cup)
Thin, liquid sauces
(au jus, clam, etc.)
(1 cup)
Melted butter sauces
clarified butter
(% cup)
Thick spaghetti,
barbecue or sweet/sour
sauces (2 cups)
Glass measure
No HI (10) 4 to 6 min. Microwave fat, flour and salt together
or bowl to melt and blend. Whisk in liquid and
finish. Increase time 1 to 2 minutes per
additional cup of sauce.
Casserole
No
HI (10)
H1 (10)
2 to 3 min. Add cornstarch-water mixture to heated
ingredients. Stir well and microwave to
finish.
Glass measure No 1 to 2 min. Microwave butter just to melt. For
clarified butter, bring to boil then let
stand until layers separate. Pour off
and use clear top layer.
Casserole.
Yes
HI (10) 5 to 7 min.
large bowl Stir
ingredien~ together then microwave,
(spaghetti)
stirring after half of time, Let stand 5 to
10 minutes to develop flavor.
20