Bruksanvisning Whirlpool WML35011KB Mikrovågsugn

Bruksanvisning

9

MICROWAVE OVEN USE

A magnetron in the microwave oven produces microwaves which

reflect off the metal fl oor, 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

microwave oven when it is empty, even with an empty

container.

■ The turntable must be in place and correct side up when

the microwave oven is in use. Do not use if the turntable is

chipped or broken.

■ Baby bottles and baby food jars should not be heated in the

microwave oven.

■ Clothes, fl owers, fruit, herbs, wood, gourds, and paper,

including brown paper bags and newspaper, should not be

dried in the 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

the microwave oven.

■ Do not overcook potatoes. At the end of the recommended

cook time, potatoes should be slightly fi rm. Let potatoes stand

for 5 minutes. They will fi nish cooking while standing.

■ Do not cook or reheat whole eggs inside the shell. Steam

buildup in whole eggs may cause them to burst. Cover

poached eggs and allow a standing time.

Food Characteristics

When the microwave oven is cooking, the amount, size and

shape, starting temperature, composition and density of the food

will affect the cooking results.

Amount of Food

The more food that is heated at once, the longer the cook time

that is needed. Check for doneness and add small increments of

time, if necessary.

Size and Shape

Smaller pieces of food will cook more quickly than larger pieces,

and uniformly shaped food cooks more evenly than irregularly

shaped food.

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 redistributes 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.

Betyg

Mer om denna bruksanvisning

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