Skip to main content
Fisher & Paykel Product Help

Information You Need to Know

About Your Microwave Oven

This manual is valuable: read it carefully and always save it for reference.

NEVER use the microwave oven without the turntable and support nor turn the turntable over so that a large dish could be placed in the microwave oven. The turntable will turn both clockwise and counterclockwise.

ALWAYS have food in the microwave oven when it is on to absorb the microwave energy.

When using the oven at power levels below 100%, you may hear the magnetron cycling on and off.

Condensation is a normal part of microwave cooking. Room humidity and the moisture in food will influence the amount of moisture that condenses in the oven. Generally, covered foods will not cause as much condensation as uncovered ones. Vents on the oven back must not be blocked.

After using convection, automatic mix or broil, you will hear the sound of the cooling fan. The fan may continue to operate as long as 5 minutes, depending on the oven temperature.

Be aware that, unlike microwave-only ovens, convection microwave ovens have a tendency to become hot during convection, automatic mix and broil cooking.

The oven is for food preparation only. It should not be used to dry clothes or newspapers.

Your oven is rated 900 watts using the IEC Test Procedure. In using recipes or package directions, check food at the minimum time and add time accordingly.

About Microwave Cooking

  • Arrange food carefully. Place thickest areas towards outside of dish.
  • Watch cooking time. Cook for the shortest amount of time indicated and add more as needed. Food severely overcooked can smoke or ignite.
  • Cover foods while cooking. Check recipe or cookbook for suggestions: ‑ paper towels, wax paper, microwave plastic wrap or a lid. Covers prevent spattering and help foods to cook evenly.
  • Shield with small flat pieces of aluminum foil any thin areas of meat or poultry to prevent overcooking before dense, thick areas are cooked thoroughly.
  • Stir foods from outside to center of dish once or twice during cooking, if possible.
  • Turn foods over once during microwaving to speed cooking of foods such as chicken and hamburgers. Large items like roasts must be turned over at least once.
  • Rearrange foods such as meatballs halfway through cooking both from top to bottom and from the center of the dish to the outside.
  • Add standing time. Remove food from microwave oven and stir, if possible. Cover for standing time which allows the food to finish cooking without overcooking.
  • Check for doneness. Look for signs indicating that cooking temperatures have been reached.

Doneness signs include:

  • Food steams throughout, not just at edge.
  • Center bottom of dish is very hot to the touch.
  • Poultry thigh joints move easily.
  • Meat and poultry show no pinkness.
  • Fish is opaque and flakes easily with a fork.

About Children and the Microwave

Children below the age of 7 should use the microwave oven with a supervising adult very near to them. Between the ages of 7 and 12, the supervising adult should be in the same room.

The child must be able to reach the microwave oven comfortably; if not, he/she should stand on a sturdy stool.

At no time should anyone be allowed to lean or swing on the microwave oven door.

Children should be taught all safety precautions: use potholders, remove coverings carefully, pay special attention to packages of crisp food because they may be extra hot.

Don’t assume that because a child has mastered one cooking skill he/she can cook everything.

Children need to learn that the microwave oven is not a toy. See page 48 for Safety Lock feature.

About Food

Food

Do

Don't

Eggs, sausages, nuts, seeds, fruits & vegetables
  • Puncture egg yolks before cooking to prevent “explosion”.
  • Pierce skins of potatoes, apples, squash, hot dogs and sausages so that steam escapes.
  • Don’t cook eggs in shells.
  • Don’t reheat whole eggs.
  • Don’t dry nuts or seeds in shells.
Popcorn
  • Use specially bagged popcorn for the microwave oven.
  • Listen while popping corn for the popping to slow to 1 or 2 seconds or use special Popcorn pad.
  • Don’t pop popcorn in regular brown bags or glass bowls.
  • Don’t exceed maximum time on popcorn package.
Baby Food
  • Transfer baby food to small dish and heat carefully, stirring often.
  • Check temperature before serving. Put nipples on bottles after heating and shake thoroughly.  “Wrist” test before feeding.
  • Don’t heat disposable bottles.
  • Don’t heat bottles with nipples on.
  • Don’t heat baby food in original jars.
General
  • Cut baked goods with filling after heating to release steam and avoid burns.
  • Stir liquids briskly before, during and after heating to avoid “eruption”.
  • Use deep bowl, when cooking liquids or cereals, to prevent boilovers.
  • Don’t heat or cook in closed glass jars or air tight containers.
  • Don’t heat cans in the microwave as harmful bacteria may not be destroyed.
  • Don’t deep fat fry.
  • Don’t dry wood, gourds, herbs or wet papers.

About Utensils and Coverings

Utensils and Coverings

Microwave Only

Convection Broil, Slow Cook

High Mix/Roast

Low Mix/Bake

Aluminum foil

YES.

Small flat pieces of aluminum foil placed smoothly on food can be used to shield areas from cooking or defrosting too quickly. Keep foil at least 1 inch from walls of oven.

YES.

For shielding

YES.

For shielding

Aluminum
containers

YES.

Can be used if 3/4 filled with food. Keep 1 inch away from walls and do not cover with foil.

YES.

For shielding

YES.

Can be used if 3/4 filled with food. Keep 1 inch away from walls and do not cover with foil.

Browning dish

YES.

Do not exceed recommended preheating time. Follow manufacturer’s directions.

NO NO
Glass ceramic
(Pyroceram®)

YES.

Excellent

YES.

Excellent

YES.

Excellent

Glass,
heat-resistant

YES.

Excellent.

YES.

Excellent

YES.

Excellent

Glass, non-heatresistant NO NO NO
Lids, glass YES

YES.

Broil-No cover

YES
Lids, metal NO

YES.

Broil-No cover

NO
Metal cookware NO YES

YES.

Do not use metal covering.

Metal, misc:
dishes with
metallic trim,
screws, bands,
handles. Metal
twist ties
NO NO NO
Oven cooking
bags

YES.

Good for large meats or foods that need tenderizing. DO NOT use metal twist ties.

YES.

Broil-No cover

YES.

DO NOT use metal twist ties.

Paper
plates

YES.

For reheating

NO NO
Paper towels

YES.

To cover for reheating and cooking. Do not use recycled paper towels which may contain metal filings.

NO NO
Paper, ovenable YES

YES.

For temperatures up to 400°F. Do not use for broiling.

YES.

For temperatures up to 400°F.

Microwave-safe
plastic containers

YES.

Use for reheating and defrosting. Some microwave-safe plastics are not suitable for cooking foods with high fat and sugar content. Follow manufacturer’s directions.

NO NO
Plastic,
Thermoset®
YES

YES.

Are heat resistant up to 425°F. Do not use for broiling.

YES
Plastic wrap

YES.

Use brands specially marked for microwave use. DO NOT allow plastic wrap to touch food. Vent so steam can escape.

NO NO
Pottery,
porcelain
stoneware

YES.

Check manufacturer’s recommendation for being microwave safe.

YES

YES.

Must be microwave safe AND ovenable.

Styrofoam

YES.

For reheating

NO NO
Wax paper

YES.

Good covering for cooking and reheating

NO NO
Wicker,
wood, straw

YES.

May be used for short periods of time. Do not use with high fat or high sugar
content foods. Could char.

NO NO

Dish Check

If you wish to check if a dish is safe for microwaving, place the empty dish in the oven and microwave on HIGH for 30 seconds. If the dish becomes very hot, do NOT use it for microwaving.

Accessories

There are many microwave accessories available for purchase. Evaluate carefully before you purchase so that they meet your needs. A microwave-safe thermometer will assist you in determining correct doneness and assure you that foods have been cooked to safe temperatures when using microwave-only cooking. DCS by Fisher & Paykel is not responsible for any damage to the oven when accessories are used.

Microwave Utensils

The ideal material for a microwave utensil allows energy to pass through the container and heat the food. Many common household items, such as paper plates and glass or plastic bowls, are good choices for warming foods.

When a utensil is used for cooking, it must also be able to withstand contact with hot food or boiling liquid.

Dual-purpose, heat-resistant paper and plastic utensils can be used in microwave and conventional ovens. Look for materials that are marked “safe for microwave or conventional oven up to 400˚F.” Many traditional cooking containers, such as casseroles and measuring cups, are also suitable for microwaving.

Oven-glass and glass ceramic (Pyroceram®) utensils can be used for microwaving, serving and storing. Oven-glass utensils are inexpensive and widely available. Use them for measuring, mixing and microwaving. Choose clear glass for pies, cakes and breads, so you can easily check for doneness through the bottom of the dish.

Microwave-safe Dish Test. If you are not sure whether your dish is safe to use in the microwave oven, use this test. Place the dish in the oven. Measure 1/2 to 1 cup water in glass cup. Place on or beside dish. Microwave at HIGH (100%) for 1 to 2 minutes. If dish remains cool, it is suitable for microwaving. Do not use this test for plastic and metal.

Pottery, stoneware and porcelain offer the convenience of cook-and-serve versatility. Serving bowls, platters, casseroles, plates and cups are practical and attractive. Look for dishware that is marked “microwave-safe”. If you are not sure if your dish is safe to use, use the dish test above.

Plastic cookware (Thermoset®) marked microwave-safe is designed for microwave oven and conventional oven use and can withstand temperatures up to 400˚F. Follow manufacturer’s recommendations.

Plastic storage containers and tableware marked “dishwasher-safe” and Styrofoam® may be use for short-term heating to serving temperature. Do not use them for cooking raw foods or for heating foods high in fat or sugar, since they distort at fairly low temperatures. “Original” Tupperware® may melt or distort; Ultra 21® lines from Tupperware are designed for microwave use.

Plastic wrap or plastic food-storage bags should not be used for cooking.

Paper plates, hot drink, cups, towels and napkins are good choices for short-term cooking and heating. Avoid recycled paper, which may contain metal chips, and wax-coated paper cups or plates. Paper baking cups absorb excess moisture and save clean-ups. Plain white paper towels are excellent for warming breads, cooking bacon or covering to prevent splatters. Wax paper can be used as a light, nonstick cover that holds in steam; it also prevents splattering for dishes such as chili or spaghetti.

Dual-purpose paper products, such as ovenable paperboard containers, are versatile choices. They are freezer-proof and safe for both microwave and conventional ovens up to 400˚F.

Metal, such as small pieces of aluminum foil, may be used to shield small areas of food (wingtips, leg ends, breast bones) from overcooking and over defrosting. Metal reflects energy away from food and slows cooking. Special microwave thermometers design to be left in the oven during cooking and temperature probes are also valuable tools. Shallow (no more than 13/4 inches in depth) foil convenience-food trays may be used. The amount of metal used must be in proportion to the volume of food; foil trays should be two-thirds to three-fourths full. Always keep metal at least 2 inches away from oven walls and ceiling to prevent arching.

Not Recommended for Use in the Microwave Oven Do not use metal pots, pans or bakeware, metal twist ties or dishes with metallic trim. Also avoid utensils with metal screws, bands or handles, metal reinforcement in some baskets or wicker-wrapped handles and conventional meat or candy thermometers. Melamine® or Centura® tableware, plastics that may be sensitive to hot foods, leaded crystal, antique or delicate glassware, fine bone china and ceramic mugs or cups with glued-on handles, brown paper bags and recycled paper products are not recommended for any microwave cooking use.

About Safety

  • Check foods to see that they are cooked to the United States Department of Agriculture’s recommended temperatures.

Temp

Food

160˚F / 71˚C

For fresh pork, ground meat, boneless white poultry, fish, seafood, egg dishes and frozen prepared food.

165˚F / 74˚C

For leftover, ready-to-reheat refrigerated, and deli and carry-out “fresh” food.

170˚F / 77˚C

White meat of poultry.

180˚F / 82˚C

Dark meat of poultry.

To test for doneness, insert a meat thermometer in a thick or dense area away from fat or bone. Never leave the thermometer in the food during cooking, unless it is approved for microwave oven

  • ALWAYS use potholders to prevent burns when handling utensils that are in contact with hot food. Enough heat from the food can transfer through utensils to cause skin burns.
  • Avoid steam burns by directing steam away from the face and hands. Slowly lift the farthest edge of a dish’s covering and carefully open popcorn and microwave oven cooking bags away from the face.
  • Stay near the microwave oven while it’s in use and check cooking progress frequently so that there is no chance of overcooking food.
  • NEVER use the cavity for storing cookbooks or other items.
  • Select, store and handle food carefully to preserve its high quality and minimize the spread of foodborne bacteria.
  • Keep waveguide cover clean. Food residue can cause arcing and/or fires.
  • Use care when removing items from the microwave oven so that the utensil, your clothes or accessories do not touch the safety door latches.
  • Keep aluminum foil used for shielding at least 1 inch away from walls, ceiling and door of microwave oven.
  • Was this article helpful?