Manual Whirlpool YWMC30516HZ Microwave

Manual

7

Control Lock

The Control Lock disables the control panel keypads to avoid

unintended use of the microwave oven.

To Lock/Unlock Control: The microwave oven must be OFF.

Touch and hold Cancel for about 3 seconds, until the tone

sounds and the Control Lock icon (see “Function Icons” in the

“Display” section) appears in the display. Repeat to unlock.

The control lock icon will remain lit in the display until the control

is unlocked.

If any control pad is touched while the control is locked, there

will be no response from the control.

MICROWAVE OVEN USE

A magnetron in the microwave oven produces microwaves which

reect off the metal 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.

n To avoid damage to the microwave oven, do not lean on or

allow children to swing on the microwave oven door.

n To avoid damage to the microwave oven, do not operate

microwave oven when it is empty.

n Baby bottles and baby food jars should not be heated in

microwave oven.

n Clothes, owers, fruit, herbs, wood, gourds, and paper,

including brown paper bags and newspaper, should not be

dried in the microwave oven.

n Parafn wax will not melt in the microwave oven because it

does not absorb microwaves.

n Use oven mitts or pot holders when removing containers

from microwave oven.

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

cook time, potatoes should be slightly rm. Let potatoes

stand for 5 minutes. They will nish cooking while standing.

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

buildup in whole eggs may cause them to burst, requiring

signicant cleanup of microwave oven cavity. Cover

poachedeggs and allow a standing time.

Food Characteristics

When microwave cooking, the amount, size and shape,

startingtemperature, composition, and density of the food

affectcookingresults.

Amount of Food

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

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 foods cook 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 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 tails. 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.

Rating

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