GEAppliances RE1011 Specification sheet

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How to get
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lebest from OW
McrowaveWen
ContenW
Adapter Plugs 25
Aluminum Foil 4
Appliance Registration 2
Care and Cleaning 24
Convenience Food Guide 12, 13
Cooking 7
Cooking Guide 14-23
Defrosting
6
Defrosting Guide 10, 11
Extension Cords 25
Features
5
Grounding Instructions 25
Heating or Reheating Guide 8, 9
Light Bulb Replacement 24
Microwaving Tips
~
Model and Serial Numbers 2
Power Levels
5-7
Precautions
3
Problem Solver
26
Repair Service 27
Safety Instructions
3.4
Warranty Back Cover
GE Answer Center
(
’
)
800.626.2000
Use and Care of
model
RE1011
The electric output
of this microwave oven
is 600 watts.

Help us help you...
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 Park
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 k regktered.
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 @ted. Pl@e he certain
that it is.
Write to:
Hotpoint
Range Product Service
Appliance Park
Louisville, KY40225
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 26.
It lists causes of minor operating
problems that you can correct yourself.
All 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
c Dimming oven light and change
microwave oven. It’s similar 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.
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 glue with a metallic
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.
Micmve 1-1Y2 minutes at ~GH (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, pages
14-23.
● Steam builds up pressure in foods
which are tightly covered by a skin
or membrane. Pierce potatoes, egg
yolks and chicken livers to prevent
bursting.
If you use a meat thermometer
while cooking, make sure it is
safe for use in microwave ovens.
2

PRECAUTIONS
TO AVOID
POSSIBLE
EXPOSURE
m
EXC~SIVE
MICROWAVE
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.
IMPO~~T
S~ETY INSTRUCTIONS
Read all instructions before using this appliance.
When using electrical appliances
basic safety precautions should be
followed, including the following:
WARNING–TO reduce
the risk of burns, electric shock,
fire, injury to persons or exposure
to excessive microwave energy:
● Use this appliance only for its
intended use as described in this
manual.
● Read and follow the specific
“PRECAUTIONS
~ AVOID
POSSIBLE EXPOSURE
~
EXCESSIVE MICROWAVE
ENERGY” at left.
● This appliance must be
grounded. Connect only to
properly grounded outlet. See
“GROUND~G~STRU~ONS”
on page 25.
● This microwave oven is
specifically designed to heat or
cook food, and is not intended
for laboratory or industrial use.
● For best operation, plug this
appliance into i6 own electrical
outlet, to prevent flickering of
lights, blowing of fuse or tripping
of circuit breaker.
● Instill or locate this appliance
only in accordance with the
provided
ins~ation instructions.
● Be certain to place the front
surface of the door three inch= or
more back from the countertop
edge to avoid accidental tipping
of the appliance in normal usage.
● Do not cover or block any
openings on the appliance.
● Do not use outdoors.
● Do not immerse power cord
or plug in water.
● Keep power cord away from
heated surfaces.
● Do not let power cord hang
over edge of tible or counter.
● Do not operate 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 surface cleaning
instructions on page 24.
c This appliance should be
serviced otiy by qua~fied service
personnel. Contact nearest
authorized service facility for
examination, repair or adjustment.
● A with any appliance, close
supervision is necessary when
used by children.
● To reduce the risk of fire in
the oven cavity:
–Do not overcook food. Carefully
attend appliance if paper, plastic,
or other combustible materials
are placed inside the oven to
facilitate cooking.
–Remove wire twist-ties from
paper or plastic bags before
placing bag in oven.
—Do not use your microwave
oven to dry newspapers.
–Wper towels, napkins and
wax paper. Recycled paper
products 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
prolongs the life of the oven.
3

IMPORTANT SAFETY INSTRUCTIONS (continued)
—Do not pop popcorn in your
microwave oven udess in a special
microwave popcorn accessory or
udess you use popcorn labeled for
use in microwave ovens.
–Do not overcook potitoes,
They could dehydrate and catch
fire, causing damage to your oven.
—If materials inside oven
should ignite, keep oven door
closed, turn oven off, and
disconnect power cord, or shut
off power at fuse or circuit
breaker panel.
● Some products such as whole
eggs and sealed containers-for
example, closed glass jars—may
explode and should not be heated
in this oven.
● Avoid heating baby food in
glass jars, even without their lids;
especially meat and
e= mixtures.
● Don’t defrost frozen beverages
in narrow necked boties (especially
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
the defrosting, convenience
food and cooking guides, pages
10-23,
TV dinners maybe microwaved
in foil trays less than 3/4” high;
remove top foil cover and return
tray to box. When using metal
in
the microwave oven, keep metil
at least 1 inch away from sides
of oven.
● Cooking utensils may become
hot because of heat transferred
from the heated food.
Wt holders
may be needed to handle the
utensil.
● Sometimes, the glass cooking
tray can become
too hot to
touch. Be careful when handling
the cooking tray during and
afier
cooking.
s Foods cooked in liquids (such
as pasta) may tend to boil over
more rapidly than foods containing
less moisture. Should this occur,
refer to page 24 for instructions on
how to clean the inside of the oven.
● Thermometer—Donot
use a thermometer in food you
are microwaving unless the
thermometer is designed or
recommended for use in the
microwave oven.
● Plastic utensfi-Plastic utensfis
designed for microwave cooking
are very usefil, but should be
used
carefilly. Even microwave
plastic may not be as tolerant of
overcooking conditions as are glass
or ceramic materials and may
soften or char if subjected to short
periods of overcooking. In longer
exposures to overcooking, the fd
and utensils could ignite. For
these reasons: 1) Use microwave
plastics
ody and use them in strict
compliance with the utensil
manufacturer’s recommendations,
2) Do not subject empty utenstis to
microwaving, 3) Do not permit
children to use plastic utensils
without complete supervision.
● 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 safe 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 potatoes, 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 pouches
and tightly closed plastic bags
should be slit, pierced or vented
as directed in the 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
partially uncovered because they
form a tight seal. When cooking
with containers tightly covered
with plastic wrap, remove
covering carefully and direct
steam away from hands and face.
● Spontaneous boiling—Under
certain special circumstances,
liquids may
stirt 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
777
1. Door Handle. Pull to open
door. Door must be securely
lotchcd fi)r oven to operate.
2. Door Latches.
6. Model and Serial Numbers. 9. 35-Minute Timer with
7. Mode Stirrer Cover. Protects
the microwave energy distributing
svstem. Do not remove this cover.
expanded first five minutes.
Set timer to desired cooking or
defrosting time.
., .-
Y(>u will dama~c the oven.
10. Variable Power bvel Knob.
3. Door Screen. Metal screen
.
permits viewing of
foods and keeps
8. Glass Cooking Tray. Tray must This knob can be set at
WM,
microwaves confined inside oven.
be in place when using the oven. LOW/DEF,
MED, MED HI or HI.
4.
{Jven Vent.
Cooking performance will be
U. S@rt. Press to start the oven.
unsatisfactory without the tray
5.
Oven Interior Light. Turns on
in place. The tray may be removed
when timer is on.
for cleaning.
5

Defrosting
The Defrost setting is designed
for speedy thawing of frozen food
and is one of the great
advanbges
of a microwave oven.
● Power level LOW/DEF should
be used for defrosting, but you may
change this for more flexibility. See
the defrosting guide, pages 10 and
11, for defrosting help.
To become better acquainted with
the defrost function, defrost frozen
pork chops by following the steps
below.
Step 1: Place a l-lb. package of
frozen chops in the oven and close
door.
VARIABLEPOWER
MED
HI
SteD 2: Turn VARIABLE POWER
con~rol knob to LOW/DEF.
TIMER
o
●
1
--W.*
35.
:*
30 .:
m
m
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7
.\
\
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2
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:. 3
\;
25 ‘%,
● *
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,41.
4
● +..
20 .:”== ..:.”””:’
15 10
5
Step 3: Turn TIMER control knob
to one half of the desired defrosting
time.
I I START
Step 4: Press START button.
When cycle is completed, the oven
signals, then automatically shuts off.
Step 5: Turn package over and
close door. Set remaining defrosting
time on Timer and press START.
Step 6: When oven shuts off, open
door, remove package and separate
chops to finish defrosting.
Defrosti~ ~ps
● Foods frozen in paper or plastic
can be defrosted in the package.
c For even defrosting, many foods
need to be broken up or separatd
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 Answers
Q. When I turn the TIMER
control knob and start the oven,
I hear a dull, thumping noise.
What is it?
A.
This sound is normal. It is Ictting
you know the oven is using a power
level lower than HI.
Q. Can I defrost small items in
a hurry?
A. Yes,
but they will need more
frequent attention than usual. Set
Timer and turn
VAMABLE POWER
control knob to desired setting.
Power level MED cuts the total
defrosting time about in 1/2; power
level HI cuts the total defrosting
time to approximately 1/3. During
either,
romte 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 the 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 quickly
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 the defrosting gu idc for
other dct’resting tips.
6

Cooking
The timer allows you to preset
the cooking time.
The oven shuts off automatically.
Power level HI is recommended
for most cooking, but you may
change this for more flexibility.
See the cooking guide, pages 12-23.
To become better acquainted with
time cooking, make a
cup of coffee
by following the steps below.
Ii
j
/
k“” ~
j
p:-
,4.<”4
)’ . ---
J
-
,
Step 1: Fill a cup 2/3 full of water
and 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 2). Place cup in oven
and close door.
VARIABLE POWER
MFD
HI
Step 2: Turn VARIABLE POWEI
control knob to HI.
TIMER
o
1
Step 3: Set TIMER control knob.
For coffee, set at 1 Y2 to 2 minutes.
Timer may be reset during
cookinf
if needed.
Note: To set timer less than 2 minutes
turn the TIMER control knob past
2 and then back to the desired time.
START
,:..
i.
* .,,
Step 4: Press START. Timer
moves back toward O while oven
runs.
Step 5: When time is up, the oven
sounds, oven
light and fan shut off.
7
Questions and Answers
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 most recipes
give you a time range to prevent
overcooking. Set the oven for
minimum time, test the food for
doneness, then cook your dish a
little longer, if necessary.
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 the cooking
function to check the food?
A. Yes.
To resume cooking, simply
close the door and press START.
The timer must be reset for
cooking to resume unless time is
remaining on timer.

Heating or Reheating Guide
1. Directions below are for reheating already-cooked foods at
4.
refrigerator or room temperature. Use microwave oven safe
containers.
2. Cover most F(]ods (see tips) for fastest heating. Exceptions are
rare or medium meats, some sandwiches, griddle foods like
pancakes and baked foods.
3. Bubbling around edges of dish is nomal, since center is last to heat.
Suggested serving temperatures are given for most
foods. Young
children usually prefer cooler food, generally about 20° lower.
Adjust temperatures to your pemonal taste. Stir foods befi~re serving.
Be sure foods are heated through before serving. Steaming or
bubbling around edges does not necessarily mean food is heated
throughout. Stir food once or twice during hcatitrg, if possible, to
ensure
even, thorough heating. As a general rule. hot foods
produce an area warm to the touch in center of underside of dish.
If you use a meat thermometer while cooking,
make sure it is safe
for use in microwave ovens.
Suggested Power
Approximate
Item Amount
Serving Temp.
bvel Time, Min.
Appetizers
1 to 2 servings 150° HI (10) 1 Y2 to 4
Saucy: meatballs, riblets, cocktail franks. etc. 3 [04 servings
150°
HI (lo)
4 to 6
(72 cup/serving)
Dips: cream or processed cheese 1/2 cup
130°
MED (5) 1 to 3
1 cup
1300
MED (5)
3 to 5
Pastry bites: small pizzas, egg rolls. etc.
2 to 4 servings HI (10) 1 to 2 ~/2
Tip: Cover saucy appetizers with wax paper. Cover dips with plastic wrap. Do not cover pastry bites, they will not bc crisp.
Plate of hftovers
Meat plus 2 vegetables 1 plate 150°-1600 HI (10) 2 to 4
Tip: Cover plate of fi)od with wax paper or plastic wrap.
Meati 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 ‘/2
Thinly sliced roasted meat:
Rare beef
rodst. minimum time; medium rare.
I to 2 servings
MED HI (7) 1/2 to 2
maximum time (3 to 4-02./serving) 3 to 4 servings MED HI (7) I 1A to 3 ‘A
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)
1 ‘A 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
1500 MED HI (7)
3 to 6
Hamburgers or meat loaf I to 2 servings HI (10)
% to 2
(4-oz./serving) 3 to 4 servings
HI (10) 172 to 3 %
Chicken pieces
1 to 2 pieces
H[ (10) 1/2 to 2
3 to 4 pieces HI (10)
2 to 3 Y2
Hot dogs and sausages 1 to 2 HI (10)
1A 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
(
2
/ 1 -% cup/serving)
Topped or mixed with sauce
1 to 2 servings 150°-1600
HI (lo)
3 to 6
(’/,-% cup/serving)
3 to 4 servings 150°-1600 HI (lo) 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 JOCS, barbecue, ham salad. I to 2 servings MED HI (7)
1 to 2 ill
etc. in bun ( ‘/~ cup/serving) 3 to 4 servings MED HI (7) 2 v, to 4
Thick meat-cheese filling: with firm bread
1 to 2 servings
MED HI (7)
2 to 3
3 to 4 scrvirrgs
MED HI (7)
4 to 5
Tip: Usc paper towel or napkin to cover sandwiches,
8
—

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°-170”
HI (10)
5 to 10
I
can (lO-oz, )
150°-1700 H]
(10) 4 to 5
Milk-based I to 2 servings
140°
MED HI (7)
2 to 6
(1 cup/serving)
3 to 4 servings
140°
MED HI (7)
6 [0 Ii
I 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
(72 cup/serving)
Large pieces or whole: asparagus spears.
corn on the cob, etc.
Mashed pomtoes
(
Y2 cup/serving)
Tip: Cover vcgembles fi)r most even heating.
I to 2 servings
3 to 4 servings
I can (15-17-oz. )
1 to 2 servings
3 to 4 servings
1 can (16-02. )
I to 2 servings
3 to 4 servings
150°-1600
HI (10)
150°-1600
HI (10)
150°-1600
HI (10)
H] (10)
HI (10)
HI (10)
150°-1600
HI (10)
150°-1600
HI (10)
I to 3
3 to 4 %
3 to 5
1 M to.
4 to 6
4 to 5
1 to 3
3 to 6
Sauces
Dessert: chocolate, butterscotch
IA cup
125° HI (10)
1A to 1 1/2
1 cup 125°
HI (10)
I to 2 %
Meat or main dish. chunky type; giblet gravy,
1A cup
150°-1600 HI (10)
I to 2 M
spaghetti sauce. etc.
1 cup 150°-1600
HI (10)
2 to 4
1 can (16-02. ) 150°-1600
HI (10) 3 to 6
Creamy type
1/2 cup 140°-1500 H]
(10)
I to 11A
I cup
140°-1500 HI (10)
2 to 2 Y2
Tip: Cover food to prevent spatter.
Bakery Foo&
Cake. coffee cake, doughnuts, sweet rolls,
1 piece
nut or fruit bread 2 picccs
4 pieces
Y-in. cake or
12 rolls or
doughnuts
;
4
6 to 8
Dinner rolls. muffins
Pie: fruit, nut or custard
1 slice
% of9-in. pic=l slice
2 slices
(
USC minimum time for custard)
4 slices
Y-in. pie
LOW/DEF (3)
LOW/DEF
(3)
LOW/DEF (3)
LOW/DEF
(3)
MED (5)
MED (5)
MED (5)
MED (5)
HI (]0)
HI (10)
MED
HI (7)
MED H1 (7)
1/2 to 1
1A to 2
1 to 3
2 to 4
1A to 1/2
1/2 to %
1A to I
M to 1 1/2
1A to 1
1 to 1 M
2 Y2 to 3
4 to 7
Griddle Foo&
Pancakes, French toast or waffles (3-in. X 4-in. )
Plain. no topping 2 or 3 pieces
HI (10) 1 to 1 Y2
Syrup & butter
2 or 3 pieces
HI (10)
With 2 sausage patties (cooked)
2 or 3 picccs
1 to 2
HI (10) I Y2 to 2 M
Beverages
Coffee, tea. cider I to 2 cups 160°-1700 H] (10)
I ‘/2 to 3 ‘/2
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)
~ 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.
9

Defrosting Guide
1. Food packaged in all-paper or plastic packages maybe defrosted 3.
without unwrapping. If food is foil wrapped, remove foil and
place food in cooking dish for defrosting.
Be sure large meats arc completely defrosted (or. on roas[s ~llow
extra microwaving time). Turkeys may bc placed under running
water until giblets can bc rcrnovcd,
2. After first half of defrosting time, unwrap package and check food,
4. When defrosted, food should bc cool but softened in all areas. If
Turn food over, if necessary; break apart or separate food if
still s] ightly icy. return to microwave oven very brictly, or Ict stand
possible. On very large foods like turkey, some shielding of thin
a fcw minutes.
wing or leg areas may bc necessary.
First Half
Second Half
Food
Time, Min. Time, Min.
Commenh
Meat [Power Level :LOW/DEF (3)]
Bacon
Franks (I-1 b.)
Ground: bccl& pork
(l-lb. )
(2-fbs. )
(S- fbs. )
Roast: beef
Roast: pork
Spareribs: pork (l-pkg. )
Steaks, chops & cutlets:
beef, lamb, pork & veal
Sausage: bulk
(1-lb. tray)
(l-lb. roll)
Sausage: link (1 to
Sausage: patties
(12-OZ. pkg. )
!A-lbs. ) 2
1
3 ‘/2 to 4
4 to 5
4
6
12
4 to 5 per lb.
5 to 6 pcr lb.
2 to 4 pcr lb.
2 to 4~2 per lb
2 Y2
2
I
norrc
4 to 6
6 to
8
4 to 5 per lb.
5
to 6 pcr lb.
2 to 3 pcr lb.
2 to 4 Ih per lb.
2 Y2 to 4 ‘/,
3 to 4
1 ‘/2 to 2 ‘/2
1 to 2
Place unopened package in oven.
Rotate package 1/4 turn after h:ilf (JI’
time. Let stand for 5 minutes.
Place unopened package in oven. M icrowavc lust until I“rarrks c~n bc
separated.
Turn over after first 4 minutes.
Turn meat over after first half of time. Scrape off sottcncd mc~t tiftcr
second
half of time. Set aside. Break up remaining block. microwave
5 to 6 minutes more.
Turn meat over after first hall’of time. Scrape off’ softened rncat attcr
second half of time. Set aside. M
icrowavc II to 1? minutes more.
Scrape
and set aside. Break up remaining block and rnicrowavc 3 to 5
minutes more.
Place unwrapped roast in oven. Alter first half of time turn roast
over. Defrost for second half’ of time. Let stand it)r 30 minutes.
Place wrapped package in oven. Turn over tiltcr firsthalt’ of’ tirnc.
After scc(md half of time. sepcratc pieces with table knife. Let stand
to complctc defrosting.
Place wrapped package in oven. Turn over
after first half of tirnc.
After second half of time. separate picccs with [able knifi. Ict sttirrd
to complete dcirosting.
Turn over
after 2 1/2 minutes.
Turn over after half of time. Let stand
fi~r 5 minutes.
Rotate package l/4 turn after half of time. Let stand for 5 minutes
No turn
nccdcd.
poultry [Power Level :LOW/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 ~ Y2-fbs. ) half of time. After second half of time, scpar~tc picccs and place in
cooking dish. M
icrowavc 2 to 4 minutes more. if necessary. Let stand
a few minutes to finish defrosting.
Whole (2
‘h to 3 Y2-fb. ) 9(0 II 9 to II Place wrapped chicken in oven. After half ottime unwrap and turn
over chicken. Shield warm areas with foil. Run cool water in
cavity
until giblets can be rcrnoved.
Cornish hen 4 to 6 pcr 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 tu 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
bc removed.
Turkey
4~2 to 5 Y2 per lb. 472 to 5 IA per lb. Place unwrapped turkey breast side down. After first half of tirnc.
remove wrapper and shield legs. wing and warm areas with Ii)il. Turn
turkey breast side up for sccorrd half of” time. chcckirrg several times
to shield warm areas. Run coo] water into cavity until giblets
and
neck can bc removed. Let soak in coo] water for I to 2 hours or
refrigerate overnight to complete detrostirtg.

Fi~t Half Second Half
Food ~me, Min.
~me, Min. Commenk
~h & Seafood [Power Level :~W/DEF (3)]
Fillets (l-lb. )
4 4 to 6
Steaks (6-OZ. ) 2 to 3 rrorrc
Whole fish (8 to 1O-OZ. )
~
2 t04
Shellfish. 5
to 8
none
small pieces (1-lb. )
Shellfish, large:
Crab legs. 1 to 2
4 to 7 none
(8 to 10-07. )
Scalh)ps (1-lb. pkg. )
6 to 8 none
Lobster tails. I to 2
5 to 8 3 to4
(6 to9-oz. )
Whole lobster or crab 8 to 9 8 to9
(1 ‘/2-lb. )
Place unopened package in oven. (If fish is frozen in water, place in
cooking dish. ) Turn package over after first half of time. After second
halfoftirne, let smnd 10 minutes then hold under cold water to separate.
Let stand a few minutes to finish defrosting.
Place fish in cooking dish. Turn 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,
witb meaty side down. Turnover after half
oftime.
Place in cooking dish with light underside up. Turn over after half
oftime.
Bream, Cakes [Power Level :~W/DEF (3)]
Bread or buns (l-lb. )
Heat & serve rolls
(7-OZ. pkg. )
Coffee cake
(11 to 14% -oz. )
Coffee
ring(10-oz. pkg. )
Sweet rolls (8% to
12-oz. )
Doughnuts (1 to 3)
Doughnuts. glazed
(1 box of 12)
French Toast (2 slices)
Cake, frosted 2 to
3 Iaycr
(17-OZ. )
Cake, filled or topped.
1
layer (1Z Y2 to 16-oz. )
Pound cake
(l] %-oz. )
Chccsccakc, plain or
fruit top (I7 to 19-oz. )
Crunch cakes
& cup cakes
Fruit or nut pie (8-in. )
Cream or custard
pic
(24-OZ. )
3 to 4
2 to 4
3 to 5
3 Y2 to 4
2 Y2 to 4
1 to 3 %
2 to 3
5 Y2 to 61A
2 to 3
2 to 3
2
2
1A to % each
7 to 9
6 to 8
none
Remove meml twist tie.
none
rrorrc
none
none
none
none
none
none
none
none
Place on microwave safe plate.
2 to4 Place on microwave safe
plate. Rotate plate l/2 turn after half of time.
none
none
norrc Let pic stand 5 minutes, slice and serve.
kluit [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
ifnccessary.
Plastic pouch (1()-oz. )
5 to 7 none Place package in oven. Flex package once.
(16to 20-OZ. )
6 to 9 none
11

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-in. high, and place in
microwave safe container.
Amounts can be increased, To cook multiple packages. add
times together.
Food Contiiner
Cover
Power bvel & ~me
Commenk
Appetizers & Snack
Pastry bites Microwave
No
HI (10)
1A to 2 1/2 min.
safe dish
Frozen prepared Paper towel N()
HI (10)
1 to 3 min.
Remove from foil package and wmp in paper
sandwiches pcr sandwich towel. Rotate dish
1/2 turn after half of time.
Popcorn Microwave bag
N()
HI (10)
3 to 5 min. Follow package directions.
@s& Cheese
Scrambled egg
substitute
(8-02. carton)
Cheese souffle
(12-OZ. )
Breakfast, (6 M-oz. )
Scrambled eggs
with sausage and
hash brown potatoes
Welshrarebit (lO-oz.)
Microwave
safe dish
Microwave
safe 8-in. pie plate
and custard cups
Package
paper tray
Microwave
safe dish
No
HI (10)
1 M to 2Y2 min. Microwave about 1 minute per
1/4 cup
mixture. Stir after half of time, Let stand to
complete cooking.
No LOW/DEF (3) 9 to 13 min. To Defrost: Place in 8-in. pic plate. Stir twice
MED HI (7) 9 to 1 I min. To Cook: Divide between 3 or 4 buttered
custard cups. 6 or 7-oz. Rearrange after 5
minutes. Souffles are done when ccntcr is set.
Package
HI (10) 2 tn 4 min. Remove paper tray from carton. turn back
cover film to expose potatoes. Rotate tray 1/2 turn
after half of time.
Yes
LOW/DEF (3) 5 min. Break up before continuing
HI (10) 3 to 5 min. Stir before serving.
Crab or shrimp
ncwburg (6 l/z-oz. )
Fish & chips
(5 to
14-OZ. )
Deviled crab (6-02. )
Breaded fish
(5 to 10-oz. )
(I4 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.
Rcmove foil cover. Return tray to carton or
distribute
cverrly on microwave safe dish.
Microwave
No HI (10)
2 to 4 min.
safe dish
Microwave N(J HI (10) 3 to 5 min. Distribute evcrrly on rnicrowavc safe dish.
safe dish 6 to 9 min.
9 to 12 min.
Meat
Frozen meats
(5 to 8-02. )
(10 to 16-oz. )
(I6 to
32-oz. )
Dry mixes
(hamburger added)
TV dinners
(6 to ]ifi-OZ.)
(I2 to
20-OZ. )
Packagetray Package
HI (10) 4k 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 stand 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.
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
tlcx
(lo-oz. )
after half of time.
Frozen macaroni &
Microwave Lid or
HI (10) 4 to 9 min.
Break up and stir after half of time,
cheese. spaghetti
safe dish
plastic wrap
(8 to 14-oz. )
12

Food
Contiiner
Cover Power bvel & Time
Commenk
Poultry
Canned
(7 ‘/2 to 10’/2-07.. )
(14 to 24-OZ. )
Fr(~zcn pmrch
(5 to 6Y2-L)z. )
Main dish
(I2 to 17-oz. pkg. )
Fried chicken
2 picccs
(1-lb. ) 6 picccs
(2-fhs. ) 8-I() picccs
Micr(~wave
Lid or HI (10)
Place in micr(~wavc safe dish. Cnvcr: stir
sale dish
plastic wrap
I tu 4 min. after ha] f’ (~f’ time.
4 to 6 min.
Pouch N()
HI (10) 4 to 6 min.
Slit pouch before microwaving.
Micrrrwavc
N() HI (10) 7 tn 14 min. Stir alter 5 minutes.
safe dish
Microwave
N() HI (10) 11 label docs not state “fully c(~nkcd:’ check
safe dish 2
to 4 min. f(>r doneness. R(>tate dish 1/2 turn after half’
5 to 7 min. of” time.
8
tn 10 min.
Sauces, Gravies
Canned
Microwave
Lid or HI (10)
(lo to 16-OZ. ) safk dish plastic wrap
2 Y2 to 6 min
(32-OZ. )
6 to 9 min.
Vege@bles
Frozen breaded
(7-OZ. )
Canned
(8 to 9-OZ. )
(I5 to
17-OZ. )
(28 to 32-OZ. )
Instant mashed
potatoes”
(2 to 6 servings)
(8 to 12 servings)
Soutflc Irt)zcn
(12-OZ. pkg. )
Potatoes:” baked,
stuf’fcd, frozen
1 to?
3 to 4
M icrowavc N(J
sale dish
Micrnwavc Lid or
sale dish plastic wrap
M icrowavc Lid or
sale dish plastic wrap
M
icruwavc N()
safe pic plate
and custard cups
Micrnwavc
Wax paper
safb dish
HI (10) 2 to 4 min.
HI (10)
1 to 3 min.
3 to 5 min.
7 tn 10 min.
HI (lo)
4 to 6 min.
8 to 14 min.
LOW/DEF (3) 9 tu 13 min.
MED HI (7)
9 tn I 1 min.
HI (10)
4 to 7 min.
7
tu 10 min.
Place
nn microwave trivet or dish
Piacc vegetables in micr(>wave safe dish.
Add
1/2 cup liquid or liquid frmn can.
C(wcr.
Usc c(mtaincr size and arnnunts of water.
milk. butter and
salt (m package. C(wcr.
Alter heating. briskly stir in p(~tatocs,
adding extra 1 to 2 tablesp<)(~ns dry mix.
T() Defrost: Place s(>uffle upside down in
pie plate.
T() C()(]k: Divide between 4 custard cups.
Souffles arc
dnnc when ccntcrs arc almost
Set.
Check to scc that potatoes” arc NOT IN
FOIL. Place nn rnicrnwave sa c dish.
f
Rutatc dish 1/2 turn after half of time.
13

Meab
1. Always use microwave safe utensils, plastic or glass.
2. Shti-meat fat side down. After half of cooking~ime, turn meat fat
side up. Shield with foil any portions that are starting to overcook.
If you use a meat thermometer while cooking,
3. Allow about 10 minutes standing time for most roasts before
make sure it is safe for use in microwave ovens.
carving.
Power hvel & Time
Food Contiiner Cover
(or Internal Temp.)
Commenk
Beef
Ground, crumbled Casserole
No HI (10)
Stir after half of time. Add sauce or
for casseroles
or soup
casscrolc ingredients and finish. T() cook
(l-lb. )
frozen block, microwave 9 to I i minutes,
4 to 6 min.
breaking up and stirring every 3 minutes.
(I fi-lbs. ) 6 to 8 min. Let stand 5 minutes.
Meatballs Round or Wax paper
HI (10)
Round dish: arrange 3/4 to l-inch apart in
(1 lb.)
oblong dish 6 to 8 min.
(2-lbs. )
circle around edge of dish.
IO to 12 min.
Oblong dish: arrange 3/4 to i-inch apart.
Rotate
dish half turn after half of time.
Patties Oblong
glass
Wax paper
H] (10) Cover with wax paper or cook uncovcrcd
(4 patties/lb.)
dish (with trivet
1 to 2 patties
and turn patties over. If’ desired, add
if desired),
3 to 4 patties
2 to 4 min,
browning sauce or agent. Rotate dish half’
ceramicdinner 4 to 6 min. turn after half of time.
plate
Tip: For I or 2 patties use paper plate lined with double thickness paper towels.
Meat loaf Pie plate or Plastic wrap
MED HI (7)
(Round loaO
Let stand 10 minutes after cooking.
Ioafdish
or cook to 170°
19 to 21 min.
(Loaf shape)
27 to 29 min.
Roas@
Pot roasts
Simmered beef
(corned beef
or brisket)
Tender roasts (rib,
high quality rump,
sirloin tip)
Oblong dish Lid or MED (5) 20 to 25 min.
or casserole plastic wrap
per pound
Casserole
Lid or MED (5)
2 IA to 2% hrs.
plastic wrap
Oblong dish Wax paper MED (5)
andtrivet
Min. Internal
per lb.
Temp.
Rare 12 to 14
115°
Medium 15 to 17
125°
Well 18 to 20 145°
Brush with browning sauce ~nd 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 f’inish.
Add 1 cup water per pound of meat. Turn
over after half of time. Let meat stand in
broth at least 10 minutes after cooking. For
boiled dinner. remove meat. cook vcgctablcs
in broth.
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.
Pork
Bacon
(per slice)
(1-lb.)
Pork sausage. raw
( M-1 b.: 4 patties)
Pork link sausage,
raw
Canadian bacon
2 slices
4 slices
6 slices
Pork chops
(l-in. thick)
2
3
4
6
Plate or
oblong dish
Microwave
safe utensil
Microwave
safe utensil
Microwave
safe utensil
Microwave
safe utensil
Papertowel
HI (10)
)i to 1 min.
14 to 16 min.
total
Wax paper HI (10)
3 ~2 to 4]/2 min
Wax paper HI (10)
>2 to 3A min.
per link
Wax paper
HI (10)
}i to I 1A min.
1 Y2 to 2 min.
2 to 2 % min.
Plastic wrap
MED (5)
20
to 25 min.
30 to 35 min.
45 to 50 min.
50 to 55 min.
Arrange in single Iaycr on paper towels or on
trivet set in dish. Layer many slices between
layers of paper towels in oblong dish.
Arrarrgc in single layer
Arrange in single layer. If cooking 6 or more
links, rotate dish half turn after half of time.
Arrange in single Iaycr.
Brush with barbecue sauce or browning
ag,cnt, if desired. Let stand covcrcd 5 to 10
mlnutcs before serving.
14
—.

Power bvel & Time
Food Container Cover
(or Internal Temp.) Commen6
Pork roast 3-qt. oblong Plastic wrap
MED (5)
18 tn 21 min.
glass baking per pound
dish Or microwave
to 170° internal temp.
Spare ribs
3-qt. nblong
Plastic wrap
MED (5) 25 to 27
min
glass baking or cover
dish or 3-qt. per lb.
cassernle
Ham (precooked 2-qt. oblong
Plastic wrap
MED (5) 11 to
13 min.
or canned) glass baking
dish per lb.
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
H] (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
minu[es to finish.
Shield top edge of ham with 1 Y2-inch strip
of
foil. After cooking period let ham 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 Sear
(4 chops) dish
(preheated for
8 min. )
Roast (leg or
3-qt, oblnng
shoulder) glass baking
dish and trivet
No
HI (10)
5 to 7 min. Brush chops I
ightly with oil. Place in
prebeated dish. Turn meat over at half of
time.
Wax paper MED (5) Place roast on trivet fat side down. Turn
Min. Internal
over after half of cooking time. Let roast
per lb.
Temp. stand 10 minutes before carving.
Medium
12 to 14 150°
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
dish and trivet per lb. over
after half of time. Let roast stand 10
Or microwave to 155° internal
tcmp.
minutes before carving, S1 ice thinly,
15

Poultry
1. Use microwave trivet for chicken and other small poultry. but do
not use trivet for cooking turkey.
2. Let chickcrr and other small poultry stand after microwaving (or
If you use a meat thermometer while cooking,
up to 10 minutes. Turkey should be alluwcd to stand 20 minutes. make
sure it is safe for use in microwave ovens.
Food Contiiner
Cover
Power bvel & Time Commenk
Chicken
Pieces Plate or
oblong dish
Whole Chicken:
(8 pieces):
Whole uncut Oblong dish
(stuffed or
unstuffed)
Wax paper
HI (10) 2 ‘/2 to 3 min.
Brush with browning agent if desired, Arrange in
per piece single layer in cooking dish so thickest
meaty
15 to 17 min. pieces
are to outside edges ofdish.
Oven-prool’
MED HI (7) 9 to 12 min. Brush with
hruwning agent ifdcsired. Add 1/3
cooking bag
per lb.
cup water to cooking bag. S1 it bag near closure to
or wax paper Or cook to 190° internal
tcmp.
vent. Do not use metal tie on bag. Cook breas[
side up. Or, place chicken on trivet in dish and
cover with wax paper. Rotate dish 1/2 turn attcr
half of time,
Cornish Hens
Whole (stuffed or Square or Wax paper
HI (10) 6 to 9 min.
Place bretist 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 tu 10 min. Arrange skin side up in dish, (m bed of stuffing
oblong dish per lb. if desired.
Duckling
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 f(>r first half of time. Brush with
browning sauce or broil top surface of cooked
bird until brown and crisp.
firkey
Large oblong Cooking bag MED (5)
13 to 16 min. Brush with browning agent if desired. Add 1/2
dish pcr lb. cup water to cooking bag. Slit bag near closure to
vent, D() not use metal tie on bag. Cook bretist
side up. Or. place turkey breast up in dish and
cnvcr with plastic wrap. Microwave at MED (5)
20 to 22 minutes per lb. Remove plastic wrap,
baste and rotate dish 1/2 turn after halfof time.
Brea&
Crust on breads will be soft and the outsides will not brown.
color on upside down breads by I ining dish with brown sug;ir
If desired, sprinkle top of batter with cinnamon-sugar mixture,
caramel mixture. or savory topping 1 ikc crushed canned French
chopped nuts or other topping
for brown color. Or, increase brown
fried onion rirtEs.
Food
Contiiner Cover Power bvel & Time
Commenfi
Coffee cakes
fmm refrigerated
biscuits
Corn bread
Muffins
I muffin
2 to 4
5 to 6
Quick breads.
toaf”
X-in. tube
dish*
8 to 10-in.
tube dish*
Paper-1ined
muffin cups
(Do not
use
foil liners. )
Glass loaf
dish
N() MED (5) 6
tt) 7 min. Arrange biscuits over brown sugar-butter
topping
bcfi)rc microwaving. Invert tu serve
No MED HI (7) For flavorful browned topping. sprinkle
cooking dish with
f’inely chopped canned
French fried onions before microwaving.
Turn out
ot pan upside down to serve.
No
MED HI (7)
Use microwave muffin container or homcrnade
‘/~ tu % min.
muffin cups (made by cutting down paper hot
3A to 1 3A min. cfrink cups).
1 to 2 Yl min.
MED HI (7) 9
tu 12 min. Rotate dish
1/4 turn after half’ of’tirne. When
done, too(hpick inserted in center will come out
N()
clean. Let stand IS minutes before turning out
of dish. Cool.
*If
fube dish is unavailable, microwave in X-in. round dish with drinking glass placed open-side-up in ccnfcr.
16

~s and Cheese
1. You can prepare eggs many ways in the microwave oven. Always
pierce whole yolks before microwaving to prevent bursting.
2. Never hard cook eggs in the shell, and do not reheat in-shell hard
cooked eggs. They could explode.
3. Cook eggs just until set, they are delicate and can toughen
if overcooked.
Food Contiiner Cover Power bvel & Time Commenk
Scrambled Glass No
measuring cup
or casserole
Basiceggs Buttered
custard cup
Poached eggs 1 l/~-qt. casserole
Plastic wrap
Casserole
cover
omelet 9-in. pic plate No
Quiche M
icrowavc safe No
I-qt. measure and
quiche dish
HI (10)
% to 1 min.
per
egg
MED (5)
I to I IA min.
per egg
HI (10) 5 to 6 min.
MED (5) 1/2 to 1 min.
per
cgg
HI (10)
Melt butter
1 min.
MED (5) 6 to
8 min.
MED HI (7) Filling:
2 to 3 min
MED
HI (7) Quiche:
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 in oven and microwave for half of
total time. Stir set portions from the outside to
the center. Finish cooking. Allow to stand
1 or
2 minutes to finish cooking.
Puncture mcmbrane of yolk to prevent bursting.
Route 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) M 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)
l/z
(o I minute until cheese is slightly melted.
Combine and microwave filling. stirring every
2 minutes. Pour filling into precooked shell.
Microwave additional time shown at left. Rotate
.-
6 to 8 min.
dish 1/2 turn atter halt ot time
Cheese
Fondue Microwave safe Cover or
HI (lo)
To heat wine: Add cheese, flour and seasonings to hot wine
2-q[. dish plastic wrap 5 min.
and microwave at MED (5) for 8 to 9 minutes,
MED (5) 8 to 9 min.
whisking every 11A minutes.
Fish and Seafood
1. Fish is done when it flakes easily with a fork. Center may still bc
2. Cook fish with or without sauce. A tight cover steams fish. Usc
slightly translucent, but will continue cooking as fish stands a few a lighter cover of wax paper or paper towel for less steaming.
minutes
bcfi)rc serving.
3. Do not overcook fish. Check at minimum time.
. .
Food Contiiner
Cover
Power bvel & Time Commenk
Hsh
Fillets or steaks Oblong dish Wax paper or
HI (10)
5 to 7 min.
Microwave until fish flakes easily.
(l-lb. )
plastic wrap
Whole fish Oblong dish
Plastic wrap HI (lo) 4 to 6 min.
Shield head and thin tail with aluminum foil
pcr lb.
Temp. 170°
C]tinls. 6
Pie plate or Plastic wrap HI (10)
3 to 4 min. Arrange in circle with hinged side out
(3 to S-OZ. ) shallow dish
Shrimp. pcclcd Pie plate or
Plastic wrap HI (10)
3 to 6 min.
(l-lb. )
shallow dish
Shrimp, unpcclcd 2-qt. casscrolc
Lid or HI (10) 6 to 10 min.
Stir twice during cooking
(1 to 2-lbs. )
plastic wrap
17

Vegetables
1. Always use microwave safe utensils. plastic or glass. Cook most 4.
vegcbbles 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 in dish 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.
longer than small uniform Dieces.
Large picccs generally take
Jus~as when cooking conv~ntionally, vcgctabic mixtures should
have similar densities or degrees of firmness in order to cook
together successfully. Firm, crisp vegetables 1 ikc carrots,
cauliflower and broccoli microwave together well. If microwaving
a firm vegetable with a soft one (carrots and peas, ft~r example)
cut the carrots in jul
iennc strips so they will cook as fast ~s the
peas. Or, start cooking larger carro[ picccs 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
starchy vegetables
(pomtoes, winter
squash, cauliflower)
(l-lb.;
3 to 4)
(2-lbs. ; 6 to 8)
Summer squash
(l-lb.; 3 to4)
(2-lbs.; 6 to 8)
Vegetable casseroles
(raw vegetables)
(precooked vegetables)
Stir-Fry Vegetables
(6 to 8 servings)
Blanching fresh
vegetables for
freezing
Casserole Yes HI (10) Add 1/4 to 1/2 cup water. [f frozen,
10 to 14 min. reduce time 3 to 5 minutes bccausc
14 to 18 min. vegetables are blanched.
Potatoes cook
directly on oven
glass tray (no
container). Other
vegembles: square
or oblong dish
or casserole
Powtocs: N(J HI (10)
Prick skins of potatoes bcfc)re cooking.
Winter squash
caul iflowcr,
etc. : Yes 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.
Oblong dish
or casserole
Yes HI (10)
HI (10)
H] (10)
HI (10)
Cut in pieces or halves. Add 1/4 cup
water,
Use large enough casserole to ~low, for
boiling in dish.
To stir-fry one type
of vcgctablc.
substitute I tablespoon oil for water
and follow times in conk ing guide.
Blanch only 1 pound or 1 quart prepared
vcgctablcs 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 k slightly sofiened. C<x)l
drained blanched vegetables immediately
by plunging in conttiincr
of icc water.
See comment Yes
3-qt. casserole
Yes
Glass
casserole
Yes
Gmvies and Sauces
1. No cover is needed, except for thick, chunky spaghetti sauce. 3.
2. Because microwaved sauces evaporate less than on the range top,
they are thinner than conventionally cooked sauces made with the
same amount of thickening. Increase thickening by adding extra
teaspoon to 1 tablespoon flour or cornstarch
for each cup of liquid.
Microwaved sauces do not need to be stirred constantly but most
should be whisked vigorously with wire whisk
once or twice
while microwaving.
Food Contiiner Cover
Power hvel & Time
Commenk
Gravies and sauces
thickened with flour
or cornstarch (1
cup)
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 I to 2 minutes per
additional cup of sauce.
Thin, liquid sauces
(aujus, clam, etc. )
(1 cup)
Casserole N() HI (10)
2 to 3 min. Add cornstarch-water mixture to heated
ingredients. Stir well tind microwave to
finish.
Glass measure No HI (10)
I to 2 min.
Microwave buttcrjust to melt. For
clarified butter, bring to boil then let
stand until Iaycrs separate. Pour off
and usc clear top layer.
Melted butter sauces
clarified butter
( % cup)
Thick spaghetti,
barbecue or sweet/sour
sauces (2 cups)
Casserole.
Yes HI (10) 5 to 7 min.
large bowl
Stir ]ngrcdienLs together then microwovc.
(spaghetti)
stirring after half of time. Let stand 5 to
10 minutes to develop flavor.
18
—

1. Always usc microwave safe utensils, plastic orglass. 4. Cover pasta and rice tightly while microwaving. When using
2.
For pasta, usc about half the amount of water needed fur
plastic wrap. turn back one corner to vent.
conventional boil
ing. Add regular amount of salt and 1 teasponn
5. Stir or rearrange after half of cooking time. Drain pasta
oil (optional.
tt) prevent sticking).
immediately after microwaving.
3. For rice or M inutc rice, usc the same or slightly greater amount 6. Microwave times arc
about the same as conventional boiling.
of’ w~tcr as with conventional boiling. Add regular amount of salt.
Food
Contiiner Cover
Power hvel & Time Commenk
Macaroni
(7-OX. )
Spaghetti
( 16-(IZ. )
Egg Noodles
(8-OZ. )
Lasagna
(8 to 16-OZ)
Manicotti
(5
to S-oz. )
Rice. rcgultir
long
grain (1 cup)
Rice, M irrutc
(1 Y, cups)
2-qt. casserole
3-ql. oblong
dish
3-qt. casscrolc
3-qt. oblong
dish
2-qt. oblong
dish
3-qt. casserole
Z-qt. casserole
Lid or
plastic wrap
Plastic wrap
Lid or
plastic wrap
Plastic wrap
Plastic wrap
Lid or
plastic wrap
Lid or
plastic
wrap
HI (lo) 14 to 17 min.
HI (10) 16 to 19 min.
HI (lo) 10 to 13 min.
HI (10) 1 I to 16 min.
HI (lo) 16 to 20 min.
HI (10) 18 to 21 min.
HI (10) 4(0 6 min.
Add 3 cups water. Stir after 10 minutes. For
rotini type, check for doneness after 10
minutes.
Add 6 to 7 cups water. Rcarrarrge after 10
minutes.
Add 8 cups water. Stir after 10 minutes. Time
is the
same for spinach or regular noodles.
Cover with water in dish. Rearrange after 7
minutes.
Brush with oil then cover with water. Using
fork. turn over every 5 minutes while
microwaving.
Add 2 % cups water. Stir after 10 minutes.
Add 1 ‘/z cups water. Stir after 2 minutes.
Cereal
1. Always usc microwave safe utensils. plastic or glass. Use Iargc
3. Do not cover.
crrough container to avoid spillover. 4. Stir halfway through cooking time
2. Start with hottest tap water to shorten cooking time.
Food
Contiiner Cover
Power hvel & Time Commenk
Oatrnc~l. quick
China or No HI (lo)
1 to 2 min.
(1serving) pottery bowl,
paper bowl
N’ote: To rnicrowavc single-serving packet of instant oatmeal. follow package directions
for amount of” hot water and microwave at HI (10) for l/z to I minute.
Oatmeal, I-qt. casserole
No HI (lo)
3 to 5 min.
old fashioned or bowl
(1 serving)
Grits, quick China or
No
HI (10)
3 to 5 min.
(1serving) pottery bowl.
paper bowl
Note: To microwave single-serving packet of instant grits, follow package directions
for amount of water and microwave at HI ( 10) for Y~ to t rninutc.
Cream of wheat,
l-qt. casscrolc No
HI (10)
3 to 4 min.
(1 serving) or bowl
Cream of rice
China or No
HI (10)
1 M to 2 min
( 1 serving)
pottery bowl,
paper howl
Mix cereal, salt and hottest tap water before
microwaving. Stir before serving. For 6
servings, usc 3-qt. casscrolc.
Increase casserole
size for more than one
serving. Incrcasc time about
11A minutes for
each additional serving you arc cooking. Stir
after half of time.
Mix ccrcal with hottest tap water. Increase
casserole size and microwave time by
11A
minutes per additional serving.
Increase time 1 minute per additional serving.
Increase time about I minute per additional
serving.
19

Cakes and Desserh
1. Always use microwave safe utensils, plastic or glass.
3. Crust on cakes will be soft. Refrigerate cake if tlrm exterior is
2. Before adding batter, grease dishes but do not flour. Or, for easy desirable for frosting,
removal. line dish with wax paper or paper towel. 4. Fruit desserts will be fresh looking and tasting.
Food Contiiner Cover
Power hvel & Time Commenfi
Cakes
Commercial mix
(18 to 20-OZ, )
Basic butter or
chocolate cake
Pineapple upside
down cake
Cupcakes (6)
Bar cookies
Baked apples
or pears
HI (10) 7 to Y min.
HI (10) Y to I 1 min.
8-itr. round or MED HI (7) 6108 min.
square dishes
Fluted tube
MED H] (7) 16 to 18 min
cake pan
Greased 8-in. 1
round dish
8-in. round
I
dish
Paper lined
HI (10) 2 % to 3 min
cupcaker
8-in. square
HI (10) 6 to 8 min.
dish
2-qt, oblong
8 to 14 min.
dish
Microwave Lid or
HI (10)
3 to 4 min.
safe dish or plastic wrap
per piece
casserole
Omit I egg when preparing batter,
Rotate
dish 1/4 turn every 3 minutes. Let stand 5 to
10 minutes before inverting to cool.
Use number of eggs recommended on
package. Rotate pan 1/4 turn every 6 minutes.
Let tube cake stand 5 to 10 minutes
before
inverting to cool.
Rotate dish 1/4 turn every 3 minutes. Let stand
on heat-proof counter or wooden board to cool
15 minutes.
When done, toothpick stuck in cake comes out
clean. Invert cake onto plate; let dish stand
over cake a few minutes.
When cooking several cupcakes, you may
notice some will be done before others. If
so. remove cupcakes as they are done and
continue cooking the rest a few seconds more.
Rotate dish
1/2 turn after half of time.
Cut when cool.
Pierce fruit or peel to prevent bursting
Candies
1. Always use microwave safe utensils, plastic or glass. For easy 2. Candies which are boiled become very hot; be sure to handle
cleanup, melt chocolate in paper wrappers seam side up. or place
cooking containers carefully.
chocolate in paper bowl to melt,
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Power hvel & Time Commenk
S’Mores Paper napkin
or paper plate
Caramel apples
1 pint (2-cup)
measure
Marshmallow crisp
2-qt. oblong
dish
Chocolate bark
I Y2-qt.
casserole
or bowl
No HI (10) 30 to 35
seconds
No H] (10)
2 min.
Yes HI (10) I Y2 min. to
melt butter
3 K min. to melt
marshmallows
Yes HI (10) 5 [O 6 min.
Cover graham cracker with chocolate and
marshmallow,
Unwrap a 14-oz. package of caramels into
measuring cup. Add I tablespoon water.
Microwave. stirring every minute. Dip 4
apples into mixture.
In 2-qt. oblong dish, melt 1/4 cup butter and
10-oz. package marshmallows. Cover with
wax paper and microwave to melt. Stir in 6
cups crispy rice cereal. Press firmly into dish.
Place
12-oz. semi-sweet chocolate pieces in
container. Microwave to melt. Add I cup
whole toasted almonds. Spread over wax
paper on cookie sheet. Chill until firm.
20