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General| Type | Countertop Microwave Oven |
|---|---|
| Capacity | 0.9 cu. ft. |
| Power Output | 900 Watts |
| Turntable | Yes |
| Weight | 26.5 pounds |
| Cooking Levels | 10 |
| Color | White |
| Control Type | Electronic |
General guidelines for safe operation of the microwave oven.
Recommended and prohibited utensils for microwave cooking.
Safety considerations for various food types during microwave cooking.
FCC statement regarding microwave interference and user responsibilities.
Proper grounding procedures to prevent electric shock.
Instructions for cleaning and using the roller guide.
Guidelines for cleaning and using the glass cooking tray.
How to set the internal clock for 12 or 24-hour format.
Procedure for defrosting food using time-based settings.
Instructions for single-stage cooking operations.
Procedure for defrosting and cooking in two sequential stages.
Reheating food for 30-second increments using the Quick Cook pad.
Cooking specific foods by pressing a single pad.
Further details on one-touch cooking for various food types.
Using MORE/LESS for time and how to stop the oven.
Explanation of how microwaves cook food.
Guidelines on suitable and unsuitable cooking utensils.
Safe use of plastic, paper, and metal items in the microwave.
Use of browning dishes, roasting racks, and cake pans.
How food quantity, size, and shape affect microwave cooking time.
Impact of food temperature and moisture on cooking.
How food density and piercing affect microwave cooking.
Techniques for even cooking through food manipulation.
Importance of standing time and covering for proper cooking.
Methods to achieve browning appearance on microwaved foods.
Defrosting fish by entering the food's weight.
Defrosting fish using a specific time duration.
Instructions for cooking hard-boiled eggs in the microwave.
Recipe for preparing macaroni and cheese.
Recipe for a simple cheese spread.
Recipe for preparing baked potatoes.
Recipe for spinach and artichoke dip.
Recipes for salads and stir-fry.
Recipes for chili, carrots, sweet potatoes, and green beans.
Chart for cooking vegetables by weight or one-touch.
Cooking details for acorn squash, artichokes, asparagus, and beets.
Cooking details for beet stems, broccoli, Brussels sprouts, and cabbage.
Cooking details for cauliflower, carrots, celery, and eggplant.
Cooking details for green beans, green pepper, mushrooms, and okra.
Cooking details for onion, parsnips, rutabagas, and spinach.
Cooking details for butternut squash and zucchini.
Specific cooking methods for these vegetables.
Recipe for crumb-coated baked fish.
Recipe for fish roll-ups.
Recipe for fish fillet amandine.
Recipe for wine-poached fish.
Recipe for preparing meatballs.
Recipe for preparing pepper steak.
Guidelines and recipes for preparing soups.
Tips for making sauces and gravies.
Recipe for tomato sauce.
Recipe for sweet 'n' sour sauce.
Recipe for white sauce.
Recipe for herb white sauce.
Recipe for cheese sauce.
Introduction to preparing desserts in the microwave.
Recipe for making brownies.
Recipe for making cheesecake.
Recipe for rice pudding.
Recipe for toffee fudge.
Recipe for chocolate clusters.
Conversion chart for weight measurements.
Conversion chart for fluid measurements.
Conversion chart for defrosting and cooking weights.
Technical specifications of the microwave oven.
Troubleshooting guide for common oven issues.
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