Manual

|INFORMATIONYOUNEED10 KNOW
ABOUT NRCROWAVE COORRNG
" Arrange %od carefully. Place thickest areas toward
outside of dish.
, Watch cooking time. Cook for the shortest amount
of time indicated and add more as neede& Foods
severely overcooked can smoke or ignite.
• Cover %ods while cooking. Check recipe or cook-
book 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 alurninurn foil any
thin areas of meats or poultry to prevent overcook=
ing before dense, thick areas are cooked thoroughl3<
• Stir foods t}orn outside to center of dish once or
twice during cooking, if possible.
• Turn %ods over once during microwaving to speed
cooking of such foods as chicken and hamburgers.
Large items like roasts must be turned over at
least once.
" Rearrange foods like meathalls hali\vay through
cooking both t}om top to bottorn and t}om the center
of the dish to the outside.
* Add standing time. Remove %od _}om oven and
stir, if possible. Cover %r 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:
o Food steams throughout, not just at edge.
o Center bottom of dish is very hot to the touch.
o Poultry thigh joints move easily.
o Meats and poultry show no pinkness.
o Fish is opaque and flakes easily with a %rk.
ABOUT $AFm;TY
* Check foods to see that they are cooked to the
United States Department ofAgricultq__re'srecom=
mended temperatq__res:
160T
165°F
,.. %r l]_eshpork. ground meau
boneless white poultp< fish.
seafood, egg dishes and
fi*ozenprepared food.
__.lbr leftover, ready-to-reheat
refrigerated, and dell and
carry-out "fresh %od.
170°F white mea of poultry.
180°F ... dark meat of poultry.
To test for doneness, insert a meat therrnometer in a
thick or dense area away from fat or bone. NEVER
leave the thermorneter in food during cooking,
unless it is approved %r microwave oven use.
, Always use potholders to prevent burns when
handling utensils that are in contact with hot food.
Enough heat frorn the %od 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
oven cooking bags away t_orn the face.
• Stay near the oven while it's in use and check cook-
ing progress frequently so that there is no chance
of overcooking food.
• NEVER use the cavity %r storing cookhooks or
other iterns.
* Select, store and handle %od carefu!ly to preserve
its high quality and minimize the spread of
foodbome bacteria.
, Keep waveguide cover clean. Food residue can
cause arcing and!or/'ires.
, Use care when rernoving iterns from the oven so
that the utensil, your clothes or accessories do not
touch the safety door latches.
1o