SHIELDING
Shield food with narrow strips of
aluminum foil to prevent overcooking.
Areas that need shielding include poultry
wing tips, the ends of poultry legs, and
corners of square baking dishes. Use
only small amounts of aluminum foil.
Larger amounts can damage your oven.
TURNING
Turn foods over midway through cooking
to expose all parts to microwave energy.
This is especially important with large
foods such as roasts.
7
STANDING
Foods cooked in the microwave build up
internal heat and continue to cook for a
few minutes after heating stops. Let
foods stand to complete cooking,
especially foods such as cakes and
whole vegetables. Roasts need this time
to complete cooking in the center without
overcooking the outer areas. All liquids,
such as soup or hot chocolate, should
be shaken or stirred when cooking is
complete. Let liquids stand a moment
before serving. When heating baby food,
stir well at removal and test the
temperature before serving.
ADDING MOISTURE
Microwave energy is attracted to water
molecules. Food that is uneven in
moisture content should be covered or
allowed to stand so that the heat
disperses evenly. Add a small amount of
water to dry food to help it cook.
Power Consumption:
120V~60Hz, 1450W
(MICROWAVE)
Output: 1000W
Operation Frequency: 2450MHz
Outside Dimensions(H×W×D): 12.3×20.5×17.9 in.
Oven Cavity
Dimensions(H×W×D):
8.4×13.2×14.3 in.
Oven Capacity: 0.88cu.ft
Net Weight: Approx. 39lb.
S
S
P
P
E
E
C
C
I
I
F
F
I
I
C
C
A
A
T
T
I
I
O
O
N
N
S
S
To Next Page
Loading...
Need help?
General
