Danby DMW902W User Manual download pdf (Page 6)

1. The ideal material for a microwave utensil is transparent to microwaves, it should allow energy to

pass through the container and heat the food.

2. Microwaves cannot penetrate metal, so metal utensils or dishes with metallic trim should not

be used.

3. Do not use recycled paper products when microwave cooking, as they may contain small metal

fragments which may cause sparks and/or fires .

4. A round dish is preferable to oval or rectangular dishes, because food cooked in corners allow

more exposure to microwaves. Over cooking at corners may occur.

The list below is a general guide to help you select the correct utensils.

Cookware Microwave Cooking

Heat-Resistant Glass Yes

Non Heat-Resistant Glass No

Heat-Resistant Ceramics Yes

Microwave-Safe Plastic Dish Yes

Kitchen Paper Yes

Metal Tray No

Metal Rack No

Aluminum Foil & Foil Containers Yes

UTENSILS GUIDE

The speed and evenness of microwave cooking is affected by the foods themselves. Microwaves

penetrate foods to a depth of 1.8 to 3.8 cm (3/4 to 1 1/2 inches) on all surfaces. The interior of foods

greater than 5 cm (2 inches) in diameter heats by conduction. Food with high water, fat or sugar

content respond quickly to microwave energy.

MICROWAVE COOKING PRINCIPLES

Quantity. Microwave cooking times are directly

related to the amount of food in the oven

because energy is absorbed by the food itself.

Size. Small pieces cook faster than large ones.

To speed cooking, cut pieces smaller than 5

cm(2 inches), so microwave can penetrate to the

center from all sides. For even cooking, make all

the pieces the same size.

Shape. Foods irregular in shape, like fish or

chicken breasts, take longer to cook in the thick-

er parts. To help them cook evenly, place the

thickest parts to the outside of the dish, where

they will receive more energy.

Starting temperature. Frozen or refrigerated

food takes longer to heat than food at

room temperature.

Moisture Content. Microwaves are attracted

by moisture. Naturally moist foods microwave

better than dry ones. Add a minimum of liquid to

moist foods, as excess water slows cooking.

Prick foods with skins like those on potatoes or

squash, so internal steam can escape.

Fat and Bone. Marbling within meat, or a thin,

even layer of fat on a roast, speeds cooking.

Large fatty areas or excess drippings in dish

attract energy away from meat to slow cooking.

Center bones do not affect cooking, but bone on

the side of meat conducts heat to the areas

next to it.

Density. The depth to which microwaves pene-

trate foods varies depending on their density.

Porous foods, like ground beef or mashed pota-

toes, microwave faster than dense ones like

steak or whole potatoes.

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Danby DMW902W User Manual Page 6

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