User Guide

E5
About Safety
Check foods to see that they are cooked to the United States Department of Agriculture’s recommended temperatures.
160˚F - For fresh pork, ground meat, boneless white poultry, sh, seafood, egg dishes and frozen prepared food.
165˚F - For leftovers, ready-to-reheat refrigerated; deli and carry-out “fresh” food.
170˚F - White meat of poultry.
180˚F - 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 use.
ALWAYS use potholders to prevent burns when •
handling utensils that are in contact with hot food.
Enough heat from the food can transfer through uten-
sils 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 from the face.
Stay near the Microwave In-A-Drawer•
™
while it’s in use
and check cooking progress frequently so that there is
no chance of overcooking food.
NEVER use the Microwave In-A-Drawer•
™
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 res. See page 15.
Information You Need To Know
About Foods
FOOD DO DON’T
Eggs, sausages,
fruits & vegetables
Puncture egg yolks before cooking to •
prevent “explosion”.
Pierce skins of potatoes, apples, •
squash, hot dogs and sausages so
that steam escapes.
Cook eggs in shells.•
Reheat whole eggs.•
Dry nuts or seeds in shells.•
Popcorn Use specially bagged popcorn for the •
microwave.
Listen while popping corn for the pop-•
ping to slow to 1 or 2 seconds or use
the special SENSOR POPCORN pad.
Pop popcorn in regular brown bags or glass •
bowls.
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.
Heat disposable bottles.•
Heat bottles with nipples on.•
Heat baby food in original jars.•
General Cut baked goods with lling after •
heating to release steam and avoid
burns.
Stir liquids briskly before and after •
heating to avoid “eruption”.
Use deep bowl, when cooking liquids •
or cereals, to prevent boilovers.
Food should be shorter than the •
drawer. Please refer to the height of
side walls of the drawer.
Heat or cook in closed glass jars or airtight •
containers.
Can in the microwave as harmful bacteria may •
not be destroyed.
Deep fat fry.•
Dry wood, gourds, herbs or wet papers.•