Hotpoint RE1021 Installation instructions

How to get
Y thebest from OW
Mcrowave Oven
ContenG
Adapter Plugs
30
Problcrn Solver
~1 Use and Care of
Aiunlinum Foil
4
Program C()()king
6
Appliance Registration
~
Repair Service
31
Care and Cleaning
29 Safety Instructions
3.4
Control” Panel
6
Temperature C()()k 9
Cooking Complete Reminder 5
Temperature Probe
g 29
C()()king Guide
16-25
Time C()()k
8
Defrosting
7
Warranty
B~lck Cover
Defrosting Guide
12.13
Delayed C()()king 28
Double Duty Shelf
4, 26, 27.29
Extension Cords
30
Features
5
Grounding Instructions
30
Heating or Reheating Guide 10. 1 I
Hold Time
28
Light Bulb Replacement
29
Microwaving Tips
~
Minute/Second Timer ~~
Model and Serial Numbers
~
Power Levels
7-9
(JE Answer Center”
Prccauti(lns
3
800.626.2000
countertop
RE1021
The electric output
of this microwave ()}en
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 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 registered. Please 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 31.
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
● 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
metallic 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.
Microwave 1-1 % minutes at
automatic power level 10 (High).
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
16-25.
● 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.
2

PRECAUTIONS
TO AVOID
POSSIBLE
EXPOSURE TO
EXCESSIVE
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.
IMPORTANT
SAFETY 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 ih
intended use as described in this
manual.
. Read and follow the specific
“PRECAUTIONS
TO AVOID
POSSIBLE EXPOSURE
~
EXCESSIVE MICROWAVE
ENERGY” at left.
. This appliance must be grounded.
Connect ordy to properly groundd
outlet. See “GROUNDING
INSTRU~IONS” on page 30.
● 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 its own electrical
out}et, to prevent flickering of
lights, blowing of fise or tripping
of circuit breaker.
● Install or locate this appliance
only in accordance with the
provided
ins~ation instructions.
● Be cer~in to place the front
surface of the door three inches or
more back from the countertop
edge to avoid accidenti 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 table 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 29.
Q This appliance should be
serviced ody by qutified service
personnel. Conmct nearest
authorized service facility for
examination, repair or adjustment.
. % with any appliance, CIOse
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.
–Mper 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 potatoes.
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.
s 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 egg mixtures.
● Don’t defrost frozen beverages
in narrow naked bottles (especially
carbonated beverages). Even if the
container is opened, pressure can
bufld up. This can cause the container
to burst, resulting in injury.
s Use mehl only as directed in
this book.
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
(except for the Double Duty
TM
shelfl at least 1 inch away from
sides of oven.
● Cooking utensils may become
hot because of heat transferred
from the heated food. Pot holders
may be needed to handle the
utensd.
● Sometimes, the cooking tray
can become too hot to touch. Be
careful handling the cooking tray
during and after cooking.
● 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 29 for instructions on
how to clean the inside of the oven.
—
Q Do not use a thermometer in
food you are microwaving unless
the thermometer is designed or
recommended for use in the
microwave oven.
c Remove the temperature probe
from the oven when not using it
to cook with. If you leave the
probe inside the oven without
inserting it in food or liquid, and
turn on microwave energy, it can
create electrical arcing in the
oven and damage oven walls.
● Plastic utensih-Plastic utensils
designed for microwave cooking
are very useful, but should be
used carefully. Even microwave
plastic may not be as tolerant of
overcookingconditionsasareglass
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
ordy and use them in strict
compliance with the utensil
manufacturer’s recommendations.
2) Do not subject empty utensils to
microwaving. 3) Do not permit
children to use plastic utensils
without complete supervision.
c 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.
4
. ~~Boilable” cooking pouches
and tightly closed plastic bags
should be slit, pierced or vented
as directed in the convenience
food guide (pages 14 and 15) and
the cooking guide (pages 16-25).
If they are not, plastic could burst
during or immediately after
cooking, possibly resulting in
injury. Also, plastic storage
conbiners 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.
● Sponhneous boiling—Under
ce~in 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.
c Use of the DOUBLE DUTY
TM
shelf accessory.
—Remove the shelf from oven
when not in use.
–Do not store or cook with shelf
on floor of oven. Product damage
may result.
–Use pot holders when handling
the shelf and utensils. They may
be hot.
–Do not use microwave browning
dish on shelf. The shelf could
overheat.
–Be sure that the shelf is
positioned properly inside the
oven to prevent product damage
(see page 26).
SAVE THESE
INSTRUCTIONS

Features of Your Oven
Cooking Complete Reminder (For TIME COOK and TIME DEFROST cycles)
T() 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.
1. Door Handle. Pull to open
door, Door must be securely
latched
for oven to operate,
2. Door
btches.
3. Door Screen. Metal screen
permits viewing of
foods and keeps
m icrowdves contined inside oven.
4. Oven Vent.
5. Oven Interior Light.
Turns on
when the door is opened or when
the oven is operating.
6. Model and Serial Numbers.
7. Mode Stirrer Cover. Protects
the microwave energy distributing
system. Do not remove this
cover,
You will damage the oven.
8. MICROTHERMOMETERT”
Temperature Probe. Use with
TEMP COOK/HOLD function
only.
9. DOUBLE-DUTY1”” Shelf.
Lets you microwave several foods
at once, (See Safety Instructions
and pages 26
and 27 for special
instructions, ) When this shelf is not
in
USC . please remove from oven.
10. (;lass Cooking Tray. Tray
must be in
place when using the
oven. Cooking performance will be
unsatisfactory without the tray
in place. The tray
may be removed
for cleaning.
11. Touch Control Panel and
Display. See
next page for
instructions.
When You Plug in the Oven
The display panel lights up. After 15 seconds, all lights disappear
and “RESET” appears. 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 Wnel
The Touch 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 ofday
and time counting down during
cooking functions, food temperature
when using Temp Cook/Hold, power
level, cooking mode and
instructions.
2. TIME COOK 1 & 2.
Microwave for a preset amount of
time using automatic power level 10
(High), (or change power level
after entering cookin& time. See
page 8.)
3. 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 in display. Touch
START pad. To reset or
change
time, simply repeat above process.
4. NUMBER PADS. Touch these
pads to enter cooking/defrosting
time, food temperature when using
Temp Cook/Hold, power level and
time of day.
5. POWER LEVEL. Touch this
pad before entering another power
level number if you want to chan&e
from automatic power level 10
(High) for cooking or power level 3
(Low) for defrosting
~ogram Cooking
6. TEMP COOK/HOI.D. Use the
temperature probe to cook by using
a preset temperature. Once oven
reaches preset temperature, it
switches to Hold setting and
maintains that temperature until
YOU touch the CLEAR/OFF pad
(See page 9.)
7. MIN/SEC TIMER. This feature
uses no microwave energy. It
functions as a kitchen timer. aS a
holding period timer after defrost
or as a delay timer bef(>re Time
Cook
1 & 2 or Temp Cook/Hold.
(See page 28. )
8. DEFROST. Gentle thawing at
automatic power level 3 (Low). (or
change power level after entering
defrosting time. See
page 7.)
9. CLEAR/OFF. When touched.
it shuts off the oven and erases till
settings (except time of day).
10. START. After all selections arc
made, touch this pad to start oven.
Use your Touch Control Panel to
defrost
and cook by time using your
choice of power levels from
I (lowest) to 10 (highest), Temp
Cook/Hold using your choice of
temperature, time kitchen tasks
with the M in/See Timer and set the
clock.
Create your own programs to suit
your individual cooking
style. For
example: use the M in/See
Timer
to delay the start of Time Cook or
Temp Cook/Hold or program a
hold time between defrosting and
cooking, (See page 28. ) Set Time
Cook 1 & 2 for a two-stage program
using different times and power
levels. (See
page 8.)

Defrosting
The Defrost setting is designed
for speedy thawing of frozen food
and is one of the great advantages
of a microwave (}ven.
● P(Jwcr level 3 is aut(lnlatica]ly set
t(~r defrosting. but you nlay change
this fc~r nl(~re tlcxibilit}.
. See the clcfrt~st i ng guide, pages 12
tirrd 13, for dcfrt~sting help.
Step 2: T{~uch DEFROST. Displ~}
shows .’: ().. ilnci “POWER 3:’
‘ENTER DEF TIM E.. tlashes.
HOW to Change Po\ver h~el
STA ‘“:
Step 4: Touch START, ‘.DEF TIME.S
and ‘‘POWER 3.. sh(~w urrd t inle
cc~unts d(~wn c}n displa). When C}CIC
is c(~nlplcted. the (>ven signals and
tlashes “.End:’ then aut(~nlaticall)
shuts (~1’t’,

Cooting by ~me
The TIME COOK 1 & 2 feature
allows
you to microwave for a
preset amount of time using
automatic power level
10
(High), or change power level
automaticall~’.
Power level 10 (High) is
recommended for most cooking,
but you may change this for more
flexibility. See the cooking guide,
p~~~S 16-25.
T(> become better acquainted with
time cooking, make a cup of coffee
by tollowing the steps below.
1
,
I
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 2).
Place cup in oven and close door
Step 2: Touch TIME COOK 1 & 2
pad. Display shows “COOK” and
.’1 ~’ “ENTER TIME” tlashes.
Step 3: Select your time. Touch 1, 3
and O for one minute and 30 seconds.
Display shows
“1:30” and “POWER
10:’ “COOK TIME” tlashes.
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. )
Step 4: Touch START. “COOK
TIME;’ ‘POWER 10:’ and time
counting down show on display.
Step 5: When time is up, the oven
signals
and tlashes .’Endl ’ Oven,
1 ight and fan shut off.
Step 6: Open the door.
Using the Mme Cook 2
Feature
The Time Cook 2 feature lets you
set two time cooking functions
within one program. This is ideal
if you want to change power levels
during your cooking operations.
Here’s how to do it.
Step 1: Place food in oven in
microwave-safe container and
close
the door.
Step 2: Touch TIME COOK 1 & 2
pad. Display shows “COOK” and
“l.” “ENTER
TIME.’ flashes.
Step 3: Select your cooking time.
For example. touch 2, 1 and 5 for
two minutes and 15 seconds. Display
shows .62: 15” and “POWER 10~’
‘COOK TIME” tlashes.
Step 4: Touch TIME COOK
1 &2.
Step 5: Set your cooking time.
I I
How to Change Power bvel
After setting cooking time,
touch POWER LEVEL pad,
then touch desired number for
new power level.
Step 6: Touch START.
Step 7: “COOK TIMEI’ the
selected power level and the first
programmed cook time, counting
down, show on the display.
Step 8: At the end of the first
programmed cook time, the next
selected power level, “COOK
TIME” and the second programmed
cook time. counting down, show on
the display.
Step 9: When time is up, the oven
signals and flashes “End~’ The
oven, light and fan shut off.
Step 10: Open the door.
Questiom 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. many recipes
give you a time range
to prevent
overcooking, Set the oven for
minimum time. test the food
f~>r
doneness, and 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 1 & 2 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.
“ENTER POWER” flashes on the
display panel. Enter new number.
Q. Can I interrupt my Time
Cook function to check the food?
A. Yes.
To resume cooking,
simply close the door and press
the START pad. The timer must be
reset for cooking to resume unless
time is remaining on timer.

Cooking by Temperature
Internal temperature is the best
test f}f d(meness fi)r many fo{)ds.
Use TEMP COOK/HOI.D” to
cook” a variety of fi)ods to your
desired finished f(x)d temperature.
The TIMk; C()()K 1 & 2 setting
is preferred
for batters, doughs,
frozen foods” and f{)ods which are
difficult to cook” precisely with
the
probe.
.’TEMP COOK/HOLD.’” t:lkcs the
guessw(}rk out c)t’ cooking” bccaLlsc
the ~~vcn autt}n~iitically signals with
ti~ur beeps when the ti)c)d reaches
the preset tcmpcruturc. The Hold
feature will nlainmin this temperature
fi~r up to twelve hours t)r until you
touch the CLEAR/OFF ptid.
N(~tc: Oven autc)nlatically switches
to .’Hold’. when preset tooci”
tenlperature is reached.
The Temperature Probe
HANDLE CABLE
SENSOR
The temperature probe is :i
food” thcrnlon]ctcr th;it g:lugcs the
internal tcn]pcraturc
(Jf yt~ur fi~t}cl:
it must bc used when using “TEMP
COOK/HOLD.’.
How to Temp Cook a Rolled
Beef Rib Roast to Medium
Step 1: lnscrt tetnper:iture pr(~bc
into roast tind :]tt:ich probe sccurcl}’
in oven will I. (’ I(JSC [hc door.”
Step 2: ‘Ii)uch TEMP COOK/HOLD.
“POWER 10.. is displ~iycd iind
“ENTER TEMP COOK.. tliishcs.
Step 3: Touch 1.2. S fi~r 125”F.
“TEM P COOK.” is tlashing :Inci
‘POWER 10’. ~lncl .’125F.’ :Irc
ciispltiycci.
Step 4: Touch POWER LEVEL
p:lci. ‘ENTER POWER. tlashcs.
‘l~~uch 5 ti)r n]e~tiunl p(~wcr, .’TEMP
COOK:” ‘.
POWER 5.. :inct ..125F’
show on (Iispluy.
Step 5: Touch S-rART. [t” interntil
tenlperatul”c (it’ the ro:lst is less ttl:Ln
loOOF.”. ctispl:iy will sht~w “COOL’.
an(i .“TEM P COOK ~. It’ tcnlpcr~iturc
is loOOF.” or :Ihove. ciisplily shows
tcnlpcr:iturc cc)unting Lip.
Step 6: When 125”F. is re:ictlc(t.
the (~vcn will s(~uncl iinci ctispl:ly
..HOLD~’ The i~vcn will then tl~~l(i
the tcnlper:iturc.
Step 7: Touch the CI.I;AR/OFF
p:lci to stop the cyctc.
Step 8: Rcnl(wc prc~he ~ind filclct
t’rc~nl the oven.
Cooking Tips
● LJSC LI tower p~~wcr tcvel: it wil I
hc:it nlorc evenly even though
rcq LI i ri ng nlt)rc t i tne.
● Be sure t’rozcn ti)(lct h:is been
con]ptctcty ctct’rostcd bcti)rc inserting
pr(lbc. PrtJhc nl:iy brc:lk t~t’i’ it’ used
i n
t’rozcn ti)ods.
● Cover ti~octs tooscly” ti)r nlo ist u rc
c(~nt rot Llnct qLl ick. even heating.
Questions and Answers
~. I inserted the temperature
probe, closed the d(}or, touched
TE;MP C()()K/HOI.1) and entered
my desired fot)d temperature but
the temperature didn’t
appear (m
the displa~.
A. You nl~Iy htive entered :111
inc(~rrcct tcnlpcraturc. Any ti)oci
tcnlpcrtiture ~ronl 1000” t(> 195°F
tnay be cntercci ti~r TEM P COOK/
HOLD.
“rouch CLEAR/OFF :Illd
begin ag:lin.
Q. Are there an~ foods” I can’t
‘Iklllp C()()k’?
A. Yes, Del icatc butter icings, ice
cre:inl. t’r~~z.cn wh ippcct tt~ppings.
etc. s(~t’ten r:lpidly lit wartn
tctnpcruturcs. Biittcrs. doughs :inct
t’rozcn ti)(lcis arc als(l cl it’t’icuit to
cook” prcciscly with the pr(~bc. lt.s
best
to Tinlc C()()k these ti~c~(is.
Q. ~h~ did “PROBh;” flash on
the display after I touched the
START pad’?
A. ‘P ROBE.’ will tl~sh il’you
(Ion.t se~t the ctiblc cnd of” the probe
securely into the receptacle in the
t)ken w:ill (~r” it’ you touch the TEM P
C’()()K/HOLD pad anc] forget to
LISC the pl-(~bc.
Q. Can 1 leave nl~ probe in the
oven if” it’s not inserted in food’?”
A. N(J, it’ it touches the (~ven wall.
~’OLl Illlly CjlllllLlgC the ol~n.
Q. Can I Temp C()()k dif.fkrent
portif)ns of” fi){)d at different
temperatures’?
A. Yes. The tctnpcraturc probe
(~ i~~~ yoU the trccdc~nl tc} ~(~[lk
~-
(Ii t’fcrcnt portions ot” ti)(~d :lt
c1 i t’tkrcnt tc nlpcr:itures to suit
inclivi~iu:ll c:lting styles. Sinlpl}
pl:icc prt)be in ti~()~l ~ind chtingc
tcn]pcr:iturc setting as ncecic~l,

Heating or Reheating Guide
1. Directions below arc f(>r reheating already-e(>oked foods” at tu
heat. Suggested serving temperatures are given for most foods.”
refrigcrat(~r or r(lmn temperature, Use microwave (Jvcn salk
Young children usually prefer cooler” fi)~)d, generally about 200
c(~ntaincrs.
h}wcr. Adjust tcmpcraturcs tn ynur pcrs(mal taste. Stir foods”
2. C(wer m(}st fc)ods (see tip) for fastest heating. Exccpti(ms arc r~rc
before serving.
or medium meats. some sandwiches, griddle fi~(~ds like pancakes 4.
Be sure fi~(>ds arc heated through before serving. Steaming or
and baked
foods.
bubbling around edges dries not necessarily mean food” is heated
3. Where appropriate,
use the automatic food” tcmpera[urc cnntroi
throughout.” As a general rule, h(}t foods” pr(>ducc an area warm to
for accurate heating. Place probe horizontally” s<) tip is in center of the
tnuch in ccntcr (Jf’ underside of dish.
fu(ld. Bubbling around edges nf dish is normal. since center is last
Suggested Power
Approximate
Item Amount
Serving Temp.
hvel Time, Min.
Appetizers
1 tn 2 servings
150°
HI (lo) 1 l/2 to 4
Saucy: meatballs, riblcts, cncktail franks, etc.
3 ((J 4 servings
150°
HI (lo) 4 to 6
(‘Acup/serving)
Dips: cream (>r pr(~cesscd cheese
1/2 cup
1300
MED (5) 1 to 3
1 cup
1300
MED (5)
3 [() 5
Pastry bites:
small pizzas, cgg rolls, etc.
2 to 4 servings
HI (lo) I to 2 ‘/2
Tip: C(wcr saucy appetizers with wax paper. C(wcr dips with plastic wrap. D() no[ cover pastry bites, they will not bc crisp.
Plate of bftovers
Meat plus 2 vegetables
1 plate
1500
-
1600 HI (10)
~ t<, 4
Tip:
Probe works well in saucy dishes or vegetables (use in largest serving) but not in meat slices. Cover plate of ti)od with wax p:ipcr or pl:istic wrap.
Meak and Main Dishes
Saucy main dishes: chop suey, spaghetti.
1 to 2 servings
150°-1600 H]
(10)
3 to 7
creamed chicken. chili, stew.
macaroni and
3 to 4 servings
150°-1600
HI (lo) 6 to 10
chccse. etc. ( % -1 cup/serving) 1
can (16-OZ.) 150°-1600
HI (lo) 4 to 5 ‘/2
Thinly sliced r(~astcd meat:
Rare beef
roast. minimum time; medium rare. 1
to 2 servings MED HI (7) l/2 to 2
maximum time (3 to 4-c)z. /scrv ing) 3 to 4 servings
MED HI (7) I Y2 to 3 ‘/2
Well dune: beef, pork, ham, pnultry, etc.
1 to 2 servings MED H] (7) 1 to 3
3 to 4 servings MED HI (7)
3 to 5
Steaks. chops. ribs, <>thcr meat picccs:
1
Rare beefsteak 1
to 2 servings MED HI (7) 1 l/2 to 3
3 t(l 4 servings
1
MED HI (7)
3 to 7
I
Well done beef’, chops. ribs. etc. 1
to 2 servings MED HI (7) I to 3
3 to 4 servings
1
MED HI (7)
3 to 6
Hamburgers or meat loaf
1 to 2 servings HI (lo) x to 2
(4-oz./serving)
3 to 4 servings
HI (lo)
I ‘/2 to 3 ‘/!
Chicken picccs 1
to 2 picccs HI (lo) 1/2 to 2
3 to 4 pieces
HI (10) 2 to 3 1/2
Hot dogs and sausages
1 to 2 HI (10)
l/? to 1 1/2
3 to 4
HI (10)
1 to 3
Rice and pasta 1 to 2 servings 150° HI (lo)
1 to 2
(2A-% cup/serving)
Tripped or mixed with sauce 1 t(l 2 servings
(2A-X cup/serving)
150°-1600
HI (10)
3 to 6
3 t(l 4 servings 1500
-
1600
HI (lo) 8 to 1?
Tip: C(wer saucy main dishes with plastic wrap. C(>ver other main dishes and meats with wax paper. Dn not cover rare or medium mrc meats.
When heating or reheating
3 or 4 servings of” meat slices or picccs, rotate dish 1/2 turn after half of” time.
Sandwiches
Moist filling: Sloppy Joes, barbccuc, ham salad. 1 to 2 servings MED HI (7) I to
2 (A
etc. in bun ( Yl cup/serving)
3 to 4 servings
MED HI (7) 2
‘/, to 4
Thick rncat-chccsc filling; with firm bread 1 to 2 servings MED HI (7) 2 to 3
3 tt) 4 servings
MED HI (7) 4 to 5
Tip: Use paper towel or napkin to c(wcr sandwiches.
130°
130°
150°
150°
10

Suggested
Power Approximate
Item
Amount
Serving Temp.
hvel
Time, Min.
soups
Water based I tO 2 servings 150°-1700
HI (10)
(1 cup/serving)
2 to 5
3 tO 4 servings 150°-1700
HI (10)
5 to 10
1 can (lO-oz. ) 150°-1700
HI (10)
4 to 5
Milk-based
I tO 2 servings 140°
MED HI (7) 2 to 6
(1
cup/servirrg)
3 tO 4 servings
140°
MED HI (7)
6 to 11
1 can (10-oz, )
140”
MED H] (7)
4 to 6
Tip: Cover soups with wax paper or plastic wrap.
Vegetables
SITlall pieces: peas. beans, corn. etc.
(Y?cup/serving)
Large pieces or whole: :isparagus spears,
corn on the cob. etc.
Mashed potatoes
(Y! cup/serving)
Tip: Cover vegetables ti)r nlost even heating.
1 to 2 servings
3 to 4 servings
I can (15-17-oz. )
I
tO 2 servings
3 to 4 servings
I can (16-oz. )
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 H]
(10)
1 to 3
3 to 4%
3 to 5
I ‘h to 3
4 to 6
4 to 5
I to 3
3 to 6
Sauces
Dessert: chocol:itc, butterscotch
1/2 cup 125°
HI (10)
!/2 to 1 1/2
I cup 125”
HI (10)
I to 2 R
Meat or nlain dish, chunky type; giblet gravy.
1/2 cup 150°-1600
HI (10) I to 2 %
spaghetti sauce. etc.
1 cup
150°-1600
HI (10)
2 to 4
I can (16-oz. )
150°-1600
HI (10)
3 to 6
Crean)y type
1/2 cup
140°-1500
HI (10) I to 1 %
1 cup 140°-1500
HI (10)
2 to 2 1/2
Tip: Cover Iood to prevent spatter.
Bakery Foods
Cake. coi’tee cake, doughnuts, sweet rolls,
I piece
nut or Iru it bread 2 pieces
4 pieces
9-in. cake or
12 roils or
doughnuts
Dinner rolls, nlullins
1
9
Pie: fruit. nut or custard
I slice
K of9-in. pie=l slice
2 slices
(use rnininlunl tinlc for custard) 4 slices
9-in.
pic
LOW/DEF (3)
LOW/DEF (3)
LOW/DEF (3)
LOW/DEF (3)
MED (5)
MED (5)
MED (5)
MED (5)
HI (10)
HI (10)
MED HI (7)
MED HI (7)
1/2 to 1
1A to 2
I to 3
2 to 4
[A to 1/2
1/2 to ~h
1/2 to 1
% to I 1/2
1/2 to 1
I to 1 %
2 1/2 to 3
4 to 7
Griddle Foods
Pancakes. French toast or waffles (3-in. x 4-in. )
Plain, no topping 2 or 3 pieces
HI (10)
Syrup & butter
I to 1 ‘A
2 or 3 pieces
HI (10)
With 2 sausage patties (cooked) 2 or 3 pieces
1 to 2
HI (10)
1’/2 to 2 Y2
Beverages
Coffee, tea. cider
I to 2 cups
Other water
based
160°-1700
HI (10) I k to 3 M
3 to 4 cups
160°-1700
HI (10) 5 to 7
Cocoa. other nlilk 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 f(~ods. griddle foods (pancakes, etc. ) or beverages.
11

Defrosting Guide
1. Food packaged in all-paper or plastic packages may be defrosted 3. Be sure
Iargc meats are completely defrosted (or. on roasts allow
without unwrapping. If food is foil wrapped, remove foil and extra microwaving time). Turkeys may be placed under running
place food in cooking dish for defrosting.
water until giblets can be removed.
2. Afier first half of defrosting time, unwrap package and check food, 4. When defrosted, food should be cool but softened in all arctis. If
Turn 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 sbielding of’thin a few minutes.
wing or leg areas may be necessary.
First Half Second Half
Food Time, Min. Time, Min. Commenh
Meat [Power Level :~W/DEF (3)]
Bacon 3 % to 4 1
none
Place unopened package in oven. Rotate package f/4 turn after halt of
time. Let stand for 5 minutes.
Franks (1-lb. )
Ground: beef & pork
(l-lb. )
(2-lbs. )
4 to 5
Place unopened package in oven. Microwave just until franks can be
separated.
4
6
4 to 6
6
tO 8 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.
(5-lbs.)
12 12 to 14 Turn meat over after first half of time. Scrape off softened meat after
second half of time. Set
aside. Microwave 11 to 12 minutes mnrc.
Scrape and set aside. Break up remaining block and microwave
3 to 5
minutes more.
Place unwrapped roast in riven. After first half of time turn roast
over. Defrost for second half of time. Let stand for 30 minutes.
Roast: beef
Roast: pork
Spareribs: pork (l-pkg. )
4 to 5 per lb.
5 to 6 per lb.
2 to 4 per lb.
4
tn 5 per lb.
5 to 6 per lb.
2 to 3 per lb. Place wrapped package in oven. Turn over
after first half of time.
After second half of time, scperate pieces with table knife. Let stand
to complctc defrosting.
Steaks, chops & cutlets:
beef, lamb, pork & veal
Sausage: bulk
(l-lb. tray)
(1-lb.roll)
2 to
4% per lb. 2 to 4 % per lb Place wrapped package in oven. Turn over after first half of time.
After second half of time. separate pieces with table knife. let stand
to complete defrosting.
2 ‘h
2
2 Y2 to 4 ‘A
3 to 4
I % to 2 Y2
f to 2
Turn
(wcr after 2 % minutes
1 urn over after half of time. Let stand for 5 minutes.
Rotate package 1/4 turn after half of’time. Let swnd for 5 minutes
Sausage: link (1 to Ifi-lbs. ) 2
Sausage: patties
1
(12-oz. pkg.)
No turn needed.
Poultry [Power Level: ~W/DEF (3)]
Chicken, broiler-fryer,
7 to 8
cut UP (2 M to ~ Y2-lbs. )
7 to 8 Place unwrapped chicken in oven. Unwrap and turn over after first
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
(21A to 3 %-f b.)
9 to 11
9 to II Place wrapped chicken in oven. After balf 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.
Duckling 2
to 4 per lb.
4
to 5 per lb. Place wrapped package in (wcn breast side up. Turn package over
after haff of time.
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
wa[cr
in cavity until giblets can be removed.
41A to 5 k per lb. Place unwrapped turkey breast side down. After first half of time,
remove wrapper and shield
Icgs, 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.
Turkey 4M
to 5 M per lb
12

Fimt Half Second Half
Food
~me, Min. ~me, Min. Commenk
fih & Seafood [Power Level :~W/DEF (3)]
Fillets (I-lb. )
4 4 to 6
Steaks (6-oz, )
2 to 3 none
Whole fish (8 to lo-oz. ) 2
2 to4
Shellfish,
5 to 8 none
small pieces (1-lb. )
Shellfish, large:
Crab legs, 1 to2
4to 7 none
(8 to
10-oz. )
Scallops (l-lb. pkg. )
6 to 8 none
Lobster tails, I to 2
5 to 8 3 [04
(6t09-oz. )
Whole lobster or crab 8 to9 8 to9
(1 %-lb. )
Place unopened package in oven. (If fish is frozen in water, place in
cooking dish. ) Turn package over after first
halfoftime. After second
half of time, let stand 10 minutes then hold under cold water to separate.
Let
smnd a few minutes to finish defrosting.
Place fish in cooking dish. Turnover after first half of time. 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. Turn over after half
of time.
Place in cooking dish with light underside up. Turn over after half
oftimc.
Breads, Cakes [Power Level: ~W/DEF (3)]
Bread or buns (l-lb. )
3 to4
none Remove metal twist tie
Heat & serve rolls
2 to4 none
(7-oz. pkg. )
Coffee cake
(11 to 14%-oz. ) 3 to5
none
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 layer
(17-OZ.)
Cake, filled or topped,
1 layer (12% to 16-oz. )
Pound cake (II M-oz. )
Cheesecake, plain or
fruit top (17 to 19-oz. )
Crunch cakes & cupcakes
Fruit or nut pie (8-in. )
Cream or custard pie
(24-oz.)
3
h to4
2
Y2 to 4
I to 3 M
2 to 3
5 M to 6V2
2 to 3
2 to 3
2
2
1/2 to X each
7 to9
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 halfoftime.
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 (lO-oz. )
5 to 7 none
Place package in oven. Flex package once.
(16t020-oz. )
6 to9
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-in, high. and place in
microwave safe container.
Amounts can be increased. To cook multiple packages, add
times together.
Food Contiiner
Cover Power hvel & ~me Commenk
Appetizers & Snack
Pastry bites Microwave No HI (10)
‘/2 to 21/2 min.
safe dish
Frozen prepared Papertowel No
HI (10)
1 to 3 min. Remove from foil package and wrap in paper
sandwiches per sandwich towel. Rotate dish 1/2 turn
afier 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
%-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 2M min.
No LOW/DEF (3) 9 to 13 min.
MED HI (7)
9 to I 1 min.
Package HI (10)
2 to 4 min.
cover
Yes LOW/DEF (3) 5 min.
HI (10)
3 to 5 min.
Microwave about I minute per 1/4 cup
mixture. Stir after half of time.
Let stand to
complete cooking.
To Defrost: Place in 8-in.
pie plate. Stir twice,
To Cook: Divide between 3 or 4 buttered
custard cups. 6 or 7-oz. Rearrange after 5
minutes. Souffles arc done when center is set.
Remove paper tray from carton. turn back
film to expose potat(~cs. Rotate tray 1/2 turn
after half of time.
Break up
before continuing,
Stir before serving.
Wh & Shell~ih
Crab or shrimp
newburg (6 Y2-oz, )
Fish & chips
(5 to
14-OZ, )
Deviled crab
(6-oz. )
Breaded fish
(5 to 10-OZ. )
(I4 to 16-02. )
(23 to 25-oz.)
Package
pouch
Packagetray
Microwave
safe dish
Microwave
safe dish
No HI (10) 3 to 5 min.
Puncture pouch 3 or 4 times with fork to
vent.
No
HI (10)
3 to 6 min. Remove l(}il cover. Return tray to carton or
distribute evenly on microwave safe dish.
No HI (10)
2 to 4 min.
No HI (10)
3 to 5 min. Distribute evenly on microwave sale 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 11’h-oz.)
(12 to 20-OZ. )
Packagetray Package HI (10)
4fi 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.
Rsta, 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
tlex
(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.)
14

Food Contiiner
Cover
Power hvel & Time
Commen6
Poultry
Canned
(7 ‘/2 10 1OY2-OZ. )
(I4 to 24-nz. )
Frrrzcn pouch
(5 to 6Y2-OZ. )
Main dish
(12 to 17-r)z. pkg. )
Fried chicken
2 picccs
(l-lb. )
6 picccs
(2-lbs. ) 8-10 picccs
Microwave
Lid or HI (lo) Place
in microwave safe dish. C(wcr: stir
safe dish plastic wrap I to 4 min. after hall of time.
4 [U 6 min.
Pouch N(J HI (lo) 4 tn 6 min. Slit pouch before microwaving
M
icrnwavc N() HI (10) 7 to 14 min. Stir after 5 minutes.
safe dish
M
icrowavc N() HI (10) If label dues not state “fully cnokcd:” check
safe dish 2
to 4 min.
for doneness. Rutatc dish 1/2 turn after half
5 to 7 min. of time.
8 tu 10 min.
Sauces, Gravies
Canned Micruwave Lid or HI (lo)
(10 to 16-OZ. )
safe dish plastic wrap 2 1/2 to 6 min
(32-02. )
6 tu 9 min.
Vegetables
Fruzcn breaded
(7-OZ. )
Canned
(8 to 9-02. )
(I5
to 17-(rz. )
(28 to 32-02. )
Instant mashed
potatoes
(2
tu 6 servings)
(8 t(l 12 servings)
Souftlc frozen
(12-OZ. pkg. )
P(>tatocs: baked.
stuffed,
fr(~zcn
I to 2
3 to 4
Micruwavc N()
safe dish
Microwave Lid or
safe dish plastic wrap
Microwave Lid nr
safe dish plastic wrap
Micr(~wavc N()
safe pie plate
and custard cups
Microwave Wax paper
safe dish
HI (lo) 2
tn 4 min.
HI (10)
1 to 3 min.
3 tu 5 min.
7 to 10 min.
HI (lo)
4 to 6 min.
8 tn 14 min.
LOW/DEF (3) 9 to 13 min.
MED HI (7) Y tn I 1 min.
HI (10)
4 tu 7 min.
7
to 10 min.
Place un rnicrnwavc trivet nr dish
Place
vcgctablcs in micr(~wavc safe dish.
Add
1/2 cup liquid nr liquid frnm can.
Cover. (Or usc temperature pr(lbc set [(l 1500. )
Usc container size and amnunts of water.
milk, butter and salt (m package. Cuver.
After heating, briskly stir in putatocs.
adding extra 1 to 2 tablcspo(ms dry mix.
T() Defrnst: Place souffle upside down in
pie plate.
Tn C()()k: Divide between 4 custard cups.
Suuftles arc done when centers arc almost
set.
Check t(> scc that potatncs arc N~ IN
FOIL. Place
on microwave sate dish.
Rotate dish 1/2 turn after half nf time.
15

Mea@
1. Always use microwave safe utensils, plastic or glass.
2. Standing time: Allow about 10 minutes standing time for most
roasts before carving.
Power bvel & Time
Food
Container Cover (or Internal Temp.) Comments
Beef
Ground, crumbled Casserole No HI (10)
for casseroles
or soup
(1-lb. )
(1 %-lbs. )
4 to 6 min.
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
(4 patties/lb. )
HI (10)
dish (with trivet
I to 2 patties if desired), 2 to 4 min.
3 to 4 patties ceramicdinner 4 to 6 min.
plate
Tip: For I 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
Ioafi loaf dish or cook to 170° 19 to 21 min.
(Loaf shape)
27 to 29 min.
Let stand 10 minutes after cooking.
Roasfi
Pot roasts Oblong dish Lid or MED (5) 20 to 25 min.
or casserole plastic wrap 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. Turn
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.
Simmered beef
(corned beef
or brisket)
Casserole
Lid or MED (5)
2% to 2 % hrs.
plastic wrap
Tender roasts (rib.
high quality rump,
sirloin tip)
Oblong dish
Wax paper MED (5)
and trivet
Min. Internal
per lb.
Temp.
Rare 12 to 14 115°
Medium 15 to 17
125°
Well
18 to 20
145°
Pork
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)
31/2 to 41/z min
Arrange in single layer on paper towels or on
trivet set in dish. Layer many slices between
layers of paper towels in oblong dish.
Arrange in single layer.
Arrange in single layer. If cooking 6 or more
links, rotate dish half turn after half of time.
Arrange in single layer.
Pork sausage, raw
(k-lb.: 4 patties)
Microwave
safe utensil
Microwave
safe utensil
Microwave
safe utensil
Pork link sausage,
raw
Wax paper
HI (10)
1/2 to 3A min.
per link
Wax paper
HI (10)
% to I‘~ min.
1 % to 2 min.
2 to 2 M min.
Plastic wrap MED (5)
20 to 25 min.
30 to 35 min.
45 to 50 min.
5n to 55 min.
Canadian bacon
2 slices
4 slices
6 slices
Brush with barbecue sauce or browning
agent. if desired. Let stand covered 5 to 10
minutes before serving.
Pork chops
(1-in.thick) Microwave
safe utensil
L
3
4
6
16

Power bvel & Time
Food
Contiiner Cover (or Internal Temp.) Commenk
Pork roast 3-qt. oblong
glass baking
dish
Spare ribs 3-qt. oblong
glass baking
dish or 3-qt.
casserole
Ham (precooked 2-qt. oblong
or canned) glass baking
dish
Ham loaf Pie plate
Ham slices 2-qt. oblong
& steaks glass
baking
dish
Plastic wrap
MED (5)
18 to 21 min.
per pound
Or microwave to 170° internal temp.
Plastic wrap MED (5) 25 to 27 min
or cover per lb.
Plastic wrap
MED (5)
11 to 13 min.
per lb.
Or microwave to 1 15° internal temp.
Plastic wrap
MED (5) 20 to 23 min.
Or microwave to 170° internal temp.
Wax paper H] (10) 18 to 27 min
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 IA-inch strip
of
foil. After cooking period let ham sund
10 minutes before carving.
Let stand 5 minutes before serving. If
a giaze is desired, spoon pineapple or
apricot preserves over cooked ham loaf
a few minutes before serving.
Lamb
Chops
Brown ‘N Sear 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
dish and trivet per lb. over after half of time. Let roast stand 10
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 Power hvel & ~me Commenti
Chicken
Pieces Plate or
oblong dish
Whole Chicken:
(8 pieces):
Whole uncut Oblong dish
(stuffed or
unstuffed)
Wax paper
HI (10) 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 of dish.
Oven-proof
MED HI (7) 9 to 12 min. Brush with browning agent ifdesircd. Add
1/3
cooking bag per lb. cup water to cooking bag,
Sli[ bag near closure to
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,
Cornish Hens
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 bcd 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 for first half of time. Brush witb
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 ifdcsired, Add 1/2
dish
per lb.
cup water to cooking bag. SI it bag near closure to
vent. Do not usc 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. Rcmove plastic wrap,
baste and rotate dish l/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, sprinkle 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 Contiiner Cover Power hvel & ~me
Commenk
Coffee cakes
from
refrigemtcd
biscuits
Corn bread
Muffins
1 muffin
2 to 4
5 to 6
Quick breads,
loaf
8-in. tube
dish*
8 to 10-in.
tube dish*
Paper-lined
muffin cups
(Do not use
foilliners.)
Glass loaf
dish
No MED (5) 6 to 7 min. Arrange biscuits over brown sugar-butter
topping before microwaving. Invert to serve.
N() MED HI (7) For flavorful browned topping, sprinkle
cooking dish with finely chopped canned
French fried onions before microwaving.
Turn out of pan upside down to serve.
No MED HI (7) Use microwave muffin container or bomcmade
1/2 to 3A min.
muffin cups (made by cutting down paper hot
‘A to I 3A min. drink cups).
I to 2 M min.
No
MED HI (7) 9 to 12 min.
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. Ynu can prepare eggs marry ways in the microwave oven. Always
picrcc whnle y(>lks before rnicrnwaving to prevent bursting.
2.
Never hard cook” eggs in the shell. and do nt)t reheat in-shell hard
co(~kcd C~~S. They COUkf CXp]odC.
3. C()()k eggs just until set. they arc dclicatc and can tnughcn
it ovcrcnoked.”
Food Contiiner
Cover Power bvel & Time Commen@
Scrambled Glass
N()
measuring cup
or c~sserolc
Basic eggs
Poached
C~~S
Buttered Plastic wrap
custard cup
1
‘/z-qt. casscrolc Casserole
cover
onlclct
‘)-in. pic plate N()
Quiche M icrnwavc sait
N()
I-qt. measure and
quiche dish
HI (lo)
X ((l I min.
pcr
cgg
MED (5) I to 1 ‘A min
pcr cgg
HI (10)
5 to 6 min.
MED (5)
1/2 to 1 min.
pcr
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:
6
tn 8 min.
Plucc 1 tcaspo(m butter per egg in dish.
Microwave at HI (10) until rncltcd. Scramble the
eggs with th~ butter and 1 tablcsponn milk p~r
cgg pla~c In (~vcn and nli~rowave for half of
t<)tal tirnc. Stir set purtinns from the outside to
[hc ccntcr. Finish conking. Allow to stand I ur
z mlnutcs to finish cooking.”
Puncture mcmbranc nf yolk to prevent bursting.
Kot~te each egg 1/2 turn after haff’of’time.
Heat 2 cups
hnt tap water 5 to 6 minutes (m HI
(10). Break eggs (into plate, puncture mcmbranc
Swirl hniling water with spo(m. slip in eggs
gently. C~wcr. Micrnwavc at MED (5) ‘h to 1
rninutc pcr c=. Let stand in water a fcw rninutcs.
Melt butter in pic plate: add mnclct. M icrowavc
at MED (5) 6 tn 8 minutes. Sprinkle cheese
(wer (~mclct. Microwave at MED (5)
1/2 to I minute until checsc is s] ightly rnclted.
Ctmlbinc and micrnwavc filling, stirring every
2 minutes.
Pour filling intn prccnokcd shell.
Micrnwavc additional time shnwn at Icft. Rntatc
dish 1/2 turn after half of time.
Cheese
F(~nduc
M icrowavc safb Cnvcr or HI (lo) T() heat wine: Add cheese. flour and scasunings to hot wine
~-qt dish
plastic wrap
5 min.
and microwave at MED (5) for 8 to 9 minutes,
MED (5) 8 tn 9 min.
whisking every 1 l/z rninutcs.
Fish and Seafood
1. Fish is d[mc when it Oakcs c~sily with a fork. Center may still bc
2. C()()k fish with or without sauce. A tight c[>ver steams fish. Use
SI ightly translucent, but will c(mtinuc cooking” as fish stands a Iiw
a 1 ightcr cover ni wax paper or paper towel for less steaming.
minutes
bclorc serving. 3.
D() not nvcrcouk fish. Check at minimum time.
Food
Contiiner Cover Power bvel & Time
Commen~
Fish
Fillets nr steaks
Oblnng dish
Wax paper ur HI (10)
5 (n 7 min. Micruwavc until fish flakes easily.
(l-lb. )
plastic wrap
Whole f“ish Ohl(mg dish
Plastic wrap
Clams. 6
Pic plate or
Plastic wrap
(3 to S-OZ. ) shallnw dish
Shrimp, peeled
Pie plate or Plastic wrap
(l-lb. ) shallt>w
dish
11 (10)
4 to 6 min.
Shield head and thin tail with aluminum foil.
per lb.
Tcmp. 1700
11 (lo)
3 to 4 min. Arrange in circle with
hirrgcd side out.
11 (10) 3
to 6 min.
Shrimp, unpeeled
2-qt. casserole
Lid or HI (lo) 6 to 10 min.
(1
tn 2-lbs. ) Stir
twice during cooking”
plastic wrap
19

Vege@bles
1.
2.
3.
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.
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.
Cooking time for vegembles 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 pieces,
Large pieces generally take
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. [f microwaving
a firm vegetable with a soft one (carrots and peas, for example)
cut the carrots in
Iulienne strips so they will cook as fast as the
peas. Or, start cooking
Iarger”carrot pieces first, and add peas
during last few minutes.
Vegetables
Contiiner
Cover %wer
bvel & Time Commenk
Slices, pieces
(1-lb. )
(2-lbs. )
Whole. halves or large
starchy vegetables
(potatoes, winter
squash, cauliflower)
(l-lb.;
3 to 4)
(2-lbs. ; 6 to 8)
Summer squash
(l-lb.; 3 to 4)
(2-lbs. ; 6 to 8)
Vegetable casseroles
(raw vegetables)
(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.
Yes HI (10)
Add 1/4 to 1/2 cup water. If frozen.
10 to 14 min.
rcducc time 3 to 5 minutes because
14 to 18 min.
ve&etablcs are blanched.
Potatoes: No
HI (10)
Prick skinsof potatoes beforecooking.
Winter squash
caul itlowcr,
etc.: Yes
Yes
Ycs
Yes
Yes
Cut in pieces or halves. Add 1/4 cup
9 to
12 min. water.
7 to 10 min.
Use Iargc enough casserole to alow Ii)r
15 to 20 min. boiling in dish.
10 to 15 min.
10 to
12 min. To stir-fry one type of vegetable.
substitute 1 tablespoon oil for water
and follow times in cooking guide.
2 to 5 min.
Blanch only 1 pound or I quart prepard
vegetables at a time. Place in
I to 2-qt.
casserole with
1/4 to 1/2 cup water.
Blanched vegetables will
have bright, even
color and will be slightly sofiend. C(x)l
drainedblanchedvegetablesimmediately
by
plun&ing in container of ice water.
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
I 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
Rwer hvel & Time
Commen6
Gravies and sauces
thickened with flour
or cornstarch (1 cup)
Thin, liquid sauces
(aujus, clam, etc. )
(1 cup)
Melted butter sauces
clarified butter
(M 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 pcr
additional cup of sauce.
Casserole No
HI (10)
Add cornstarch-water mixture to heated
ingredients.
Stir well and microwave to
finish.
Glass measure
No
HI (10)
Microwave butter just to melt. For
clarified butter, bring to boil then let
stand until layers separate. Pour off”
and usc clear top layer.
Casserole,
Yes
HI (10)
5 to 7 min. Stir ingredients together then
microwdvc.
large bowl (spaghetti)
stirring after half of time. Let stand 5 to
10 minutes to develop flavor.
2 to
3 min.
I to 2 min.
20