WHIRLPOOL RCS810LW
Owner's Manual

Manipulation of Foods
Sometimes recipes suggest manipulating or moving food during cooking. There are several forms of manipulation: Stirring is required less often in microwave cooking than in conventional cooking. In conventional cooking, you use a spoon to move food up from the bottom of a pan to evenly distribute the heat. In microwave cooking, you still stir to redistribute the heat within some foods, but you need to stir from the outside of a dish toward the inside or center. For the recipes in this cookbook, stir only as needed. If a recipe states to stir once or twice during cooking, stir at approximately even intervals. For example, in a 12-minute cooking period, if a recipe states to stir twice, stir after 4 minutes of cooking and again, after 8 minutes of cooking. However, it is not necessary to be precise. Stir only when necessary. When using lower power settings, less stirring is required. Some examples of foods which may require stirring are puddings, some casseroles, some sauces, some soups, and some egg dishes. Some foods can�t be stirred. These foods are rearranged or turned. Some foods can not be stirred and should be repositioned or rearranged during cooking. Some examples include baked potatoes, cupcakes (in custard cups), chicken pieces, and others. Rearranging allows for more even cooking of foods. Foods which are cooked, covered, or which are cooked using lower power levels, usually require little rearranging. There are actually two types of turning. Turning is done when foods cannot be stirred. Foods which are cooked, covered, or which are cooked at lower power levels usually require little turning. Turning foods over: Turning foods over is done to distribute heat. Meat and poultry are two types of foods which are sometimes �turned over.� Examples include roasts, turkeys and whole chickens. Small meat items such as poultry pieces may need to be turned over when in casseroles, or when in a browning skillet. Rotating or turning dishes: There are few foods which cannot be stirred, rearranged or turned over. Therefore, the actual cooking dish is turned or rotated. For the recipes in this cookbook, turn a dish one-half-turn or 180° unless otherwise stated. A half-turn means to grasp the dish and turn the portion of the dish that faces the oven door around, until it faces the back of the oven. Examples of foods which are sometimes turned or rotated in a cooking dish include cakes, quiches, or soufflés. When cooking foods at lower power levels or Settings, less turning of the cooking dishes is required.

Microwave Utensils
Never use cooking containers or covers with any metal content. This includes all metal and enameled metalcore ware, foil and metal-trimmed containers. Suitable heating containers include those made of paper products, glass, china, cloth, and wicker baskets.
Recommended Glass/ceramic Natural fiber cloth Non-recycled paper Plastic Wood Not Recommended Aluminum foil Grocery bags Recycled paper Lead crystal Newspapers Metal Metallic trimmed china

Utensil Check Test Use the following test to check utensils for microwave safeness. 1. Place glass measuring cup of water next to empty dish to be tested in microwave oven. 2. Heat on full power for one minute. 3. Check temperature of dish and water. � If dish remains cool and water is hot, dish is microwave safe. � If dish is slightly warm, use for short term cooking. � If dish is hot and water is cool, do not use. Dish remains cool if not absorbing microwaves and microwaves are being absorbed by water. Dish becomes hot if absorbing microwaves.

Cooking Hints

Cover foods for faster, more even heating. Glass lids, plastic wrap, plate covers or other paper products may be used. Do not seal. Instead, allow for steam-venting at all times. Pierce pouches, plastic wrap covers and all foods with a thin skin or membrane, such as potatoes, squash, tomatoes, eggs, etc. This prevents an eruption in the oven and allows for expansion and/or the escape of steam. Foods should be carefully plated. For best results, arrange food such as vegetables or casserole-type items evenly around the edge of the plate with slightly less depth in the center. The edges of food items should not overlap or overhang the rim of the container. Cover meats with gravy or au jus and moisten all dry foods other than bread or pastry items. Do not stack food or plated dishes in your oven. Instead, when heating more than one serving or platters, all plates should be placed at the same level in the oven, with space between all containers.

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