Jenn-Air JMC1116AB Manual Do Utilizador

A magnetron in the microwave oven produces microwaves which 
reflect off the metal floor, 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.

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To avoid damage to the microwave oven, do not lean on or 
allow children to swing on the microwave oven door.

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To avoid damage to the microwave oven, do not operate 
microwave oven when it is empty.

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Baby bottles and baby food jars should not be heated in 
microwave oven.

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Clothes, flowers, fruit, herbs, wood, gourds, paper, including 
brown paper bags and newspaper, should not be dried in 
microwave oven.

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Paraffin wax will not melt in the microwave oven because it 
does not absorb microwaves.

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Use oven mitts or pot holders when removing containers from 
microwave oven.

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Do not overcook potatoes. At the end of the recommended 
cook time, potatoes should be slightly firm. Let potatoes 
stand for 5 minutes. They will finish cooking while standing.

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Do not cook or reheat whole eggs inside the shell. Steam 
buildup in whole eggs may cause them to burst, requiring 
significant cleanup of microwave oven cavity. Cover poached 
eggs and allow a standing time.

When microwave cooking, the amount, size and shape, starting 
temperature, composition and density of the food affect cooking 
results.

The more food heated at once, the longer the cook time needed. 
Check for doneness and add small increments of time if 
necessary.

Smaller pieces of food will cook more quickly than larger pieces, 
and uniformly shaped foods cook more evenly than irregularly 
shaped food. 

Room temperature foods will heat faster than refrigerated foods, 
and refrigerated foods will heat faster than frozen foods.

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.

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 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.

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.

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.

Use small, flat pieces of aluminum foil to shield the thin pieces of 
irregularly shaped foods, bones and foods such as chicken 
wings, leg tips and fish tail. See “Aluminum Foil and Metal” first.

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.