Whirlpool GSC309PVS Microwave Use and Care - Page 11
Microwave Oven Use - parts
UPC - 883049143170
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FOOD Roasted Potatoes, Coating Mix, 3¹⁄₂ cups (875 mL) cubed potatoes Roasted Vegetables MISCELLANEOUS Cook 2 minutes longer Hot Dogs Nachos Pizza Reheat CODE 34 36 QUANTITY OR WEIGHT - INSTRUCTIONS No quantity entry required. Follow coating mix package directions. Place in baking dish. Place convection grid on turntable, then baking dish on grid. 2-8 cups (500 mL-2 L) in 1 cup (250 mL) increments. Cut fresh vegetables in bitesize pieces. Toss with olive or cooking oil and seasonings. Place in baking dish. Place convection grid on turntable, then baking dish on grid. 69 No quantity entry required. Gives 2 more minutes of cooking time. Use this code to finish cooking foods not done to your liking. May be used more than once. 56 2 to 10 pieces, 0.1 lb (45 g) each. Arrange on crisper pan. Place on turntable. 58 No quantity entry required. Use 8 oz (227 g) chips, salsa, cheese and other toppings to create your own nachos. Place in baking dish. Place convection grid on turntable, then baking dish on grid. 66 1 to 4 pieces. Place pizza slices on crisper pan and crisper pan on turntable. MICROWAVE OVEN USE A magnetron in the microwave oven produces microwaves which reflect off the metal floor, walls and ceiling and pass through the turntable and appropriate cookware to the food. Microwaves are attracted to and absorbed by fat, sugar and water molecules in the food, causing them to move, producing friction and heat which cooks the food. ■ To avoid damage to the microwave oven, do not lean on or allow children to swing on the microwave oven door. ■ To avoid damage to the microwave oven, do not operate when it is empty. ■ Baby bottles and baby food jars should not be heated in microwave oven. ■ Clothes, flowers, fruit, herbs, wood, gourds, paper, including brown paper bags and newspaper, should not be dried in microwave oven. ■ Paraffin wax will not melt in the microwave oven because it does not absorb microwaves. ■ Use oven mitts or pot holders when removing containers from microwave oven. ■ Do not overcook potatoes. At the end of the recommended cook time, potatoes should be slightly firm. Let potatoes stand for 5 minutes. They will finish cooking while standing. ■ Do not cook or reheat whole eggs inside the shell. Steam buildup in whole eggs may cause them to burst, requiring significant cleanup of microwave oven cavity. Cover poached eggs and allow a standing time. Food Characteristics When microwave cooking, the amount, size and shape, starting temperature, composition and density of the food affect cooking results. Amount of Food The more food heated at once, the longer the cook time needed. Check for doneness and add small increments of time if necessary. Starting Temperature Room temperature foods will heat faster than refrigerated foods, and refrigerated foods will heat faster than frozen foods. Composition and Density Foods high in fat and sugar will reach a higher temperature, and will heat faster than other foods. Heavy, dense foods, such as meat and potatoes, require a longer cook time than the same size of a light, porous food, such as cake. Cooking Guidelines Covering Covering food helps retain moisture, shorten cook time and reduce spattering. Use the lid supplied with cookware. If a lid is not available, wax paper, paper towels or plastic wrap approved for microwave ovens may be used. Plastic wrap should be turned back at one corner to provide an opening to vent steam. Condensation on the door and cavity surfaces is normal during heavy cooking. Stirring and Turning Stirring and turning redistribute heat evenly to avoid overcooking the outer edges of food. Stir from outside to center. If possible, turn food over from bottom to top. Arranging If heating irregularly shaped or different sized foods, arrange the thinner parts and smaller sized items toward the center. If cooking several items of the same size and shape, place them in a ring pattern, leaving the center of the ring empty. Piercing Before heating, use a fork or small knife to pierce or prick foods that have a skin or membrane, such as potatoes, egg yolks, chicken livers, hot dogs, and sausage. Prick in several places to allow steam to vent. Size and Shape Smaller pieces of food will cook more quickly than larger pieces, and uniformly shaped foods cook more evenly than irregularly shaped food. Shielding Use small, flat pieces of aluminum foil to shield the thin pieces of irregularly shaped foods, bones and foods such as chicken wings, leg tips and fish tail. See "Aluminum Foil and Metal" first. 11