Complete Owner's Guide

34
BEFORE USING MICROWAVE
About Foods
CAUTION
• Some products such as whole eggs and
sealed containers—for example, closed jars—
will explode and should not be heated in this
microwave oven. Such use of the microwave
oven could result in injury.
• Do not boil eggs in a microwave oven. Pres-
sure will build up inside egg yolk and will
cause it to burst, possibly resulting in injury.
• Spontaneous boiling—Under certain special
circumstances, liquids may start to boil during
or shortly after removal from the microwave
oven. To prevent burns from splashing liquid,
we recommend the following: before remov-
ing the container from the microwave oven,
allow the container to stand in the microwave
oven for 30 to 40 seconds after the micro-
wave oven has shut o. Do not boil liquids
in narrow-necked containers such as soft
drink bottles, wine flasks, or especially nar-
row-necked coee cups. Even if the container
is opened, excessive steam can build up and
cause it to burst or overflow.
• Do not defrost frozen beverages in nar-
row-necked bottles (especially carbonated
beverages). Even if the container is opened,
pressure can build up. This can cause the con-
tainer to burst, possibly resulting in injury.
• Hot foods and steam can cause burns. Be
careful when opening any containers of
hot food, including popcorn bags, cooking
pouches and boxes. To prevent possible inju-
ry, direct steam away from hands and face.
IMPORTANT
• Operating the microwave with no food inside
for more than a minute or two may cause
damage to the microwave oven and could
start a fire. It increases the heat around the
magnetron and can shorten the life of the
microwave oven.
• Do not overcook potatoes. They could dehy-
drate and catch fire, causing damage to your
microwave oven.
• Do not pop popcorn in your microwave oven
unless in a special microwave popcorn accesso-
ry or unless you use popcorn labeled for use in
microwave ovens.
• Foods with unbroken outer “skin” -- such as
potatoes, hot dogs, sausages, tomatoes, apples,
chicken livers and other giblets, and egg yolks
-- should be pierced to allow steam to escape
during cooking.
• Avoid heating baby food in glass jars, even with
the lid o. Make sure all infant food is thorough-
ly cooked. Stir food to distribute the heat even-
ly. Be careful to prevent scalding when warming
formula or breast milk. The container may feel
cooler than the milk really is. Always test the
milk before feeding the baby.
• Cook meat and poultry thoroughly—meat to at
least an INTERNAL temperature of 160°F and
poultry to at least an INTERNAL temperature
of 165°F Cooking to these temperatures usually
protects against food-borne illness.