Manual Jenn-Air JMDFS24HM Microwave

Manual

8

Cooking Guidelines

Cooking Time

Monitor the cooking time. Cook for the shortest amount of time

indicated and add more as needed. Food severely overcooked

can smoke or ignite.

To test for doneness, insert a thermometer in a thick or dense

area away from fat or bone. Do not leave the thermometer in the

food during cooking, unless it is approved for microwave use.

Use the following chart when checking for doneness:

FOOD

RECOMMENDED

TEMPERATURE

Fish 145°F (63°C)

Pork

Ground beef/veal/lamb

Egg dishes

160°F (71°C)

Leftovers

Refrigerated deli and carry-out

“fresh” food

Whole, pieces, and ground

turkey/chicken/duck

165°F (74°C)

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 drawers 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.

Shielding

Use small, at pieces of aluminum foil to shield the thin pieces of

irregularly shaped foods, bones and foods such as chicken wings,

leg tips and sh tail. See the “Aluminum Foil and Metal” section

rst.

Standing Time

Food will continue to cook by the natural conduction of heat even

after the microwave cooking cycle ends. The length of standing

time depends on the volume and density of the food.

Cookware and Dinnerware

Cookware and dinnerware must t on the turntable. Always

use oven mitts or pot holders when handling because any dish

may become hot from heat transferred from the food. Do not

use cookware and dinnerware with gold or silver trim. Use the

following chart as a guide, then test before using.

MATERIAL RECOMMENDATIONS

Aluminum Foil,

Metal

See “Aluminum Foil and Metal” section.

Browning Dish Bottom must be at least 3/16" (5 mm)

above the turntable. Follow manufacturer’s

recommendations.

Ceramic Glass,

Glass

Acceptable for use.

China,

Earthenware

Follow manufacturer’s recommendations.

Melamine Follow manufacturer’s recommendations.

Paper: Towels,

Dinnerware,

Napkins

Use nonrecycled and those approved by

the manufacturer for microwave

drawer use.

Plastic: Wraps,

Bags, Covers,

Dinnerware,

Containers

Use those approved by the manufacturer

for microwave drawer use.

Pottery and Clay Follow manufacturer’s recommendations.

Silicone Bakeware Follow manufacturer’s recommendations.

Straw, Wicker,

Wooden

Containers

Do not use in microwave drawer.

Wax Paper Acceptable for use.

To Test Cookware or Dinnerware for Microwave Use:

1. Place cookware or dinnerware in microwave drawer with

1 cup (250 mL) of water beside it.

2. Cook at 100% cooking power for 1 minute.

Do not use cookware or dinnerware if it becomes hot and the

water stays cool.

Aluminum Foil and Metal

Always use oven mitts or pot holders when removing dishes from

the microwave drawer.

Aluminum foil and some metal can be used in the microwave

drawer. If not used properly, arcing (a blue ash of light) can occur

and cause damage to the microwave drawer.

When using aluminum foil, only use small, at pieces placed

smoothly on the food. Foil should not come closer than one inch

to any surface of the microwave drawer.

OK for Use

Racks and bakeware supplied with the microwave drawer (on

some models), aluminum foil for shielding, and approved meat

thermometers may be used with the following guidelines:

■ To avoid damage to the microwave drawer, do not allow

aluminum foil or metal to touch the inside cavity walls, ceiling,

or oor.

■ To avoid damage to the microwave drawer, do not allow

contact with another metal object during microwave cooking.

Rating

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