Dimensions Guide

7E
FOR MORE DETAILS AND INFORMATION, PLEASE VISIT OUR WEBSITE WWW.KUCHT.COM
Doneness signs include:
• Food steams throughout, not just at edge.
• Center bottom of dish is very hot to the touch.
• Poultry thigh joints move easily.
• Meat and poultry show no pinkness.
• Fish is opaque and akes easily with a fork.
COOKING SAFETY
Check foods to see that they are cooked to the United States
Department of Agriculture's recommended temperatures.
TEMP FOOD
145˚F (63˚C) Fish
160˚F (71˚C) Pork, ground beef/veal/lamb, egg dishes
165˚F (74˚C) For leftover, ready-to-reheat refrigerated,
and deli and carry-out “fresh” food.
Whole, pieces and ground turkey/
chicken/duck.
170˚F (74˚C) White meat of poultry.
180˚F (74˚C) 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 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
from the face.
• Stay near the Drawer Microwave while it is in use and check
cooking progress frequently so that there is no chance of
overcooking food.
• NEVER use the oven 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.
ABOUT FOODS
FOOD DO DON'T
Eggs,
sausages, nuts,
seeds, 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 popping to slow to 1 or 2
seconds or use 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, during and after heating to avoid
“eruption”.
• Use deep bowl, when cooking liquids or cereals, to prevent boilovers.
• Food should be shorter than the Drawer Microwave. Please refer to
the height of side walls of the drawer.
• Heat or cook in closed glass jars or air tight
containers.
• Can in the microwave as harmful bacteria
may not be destroyed.
• Deep fat fry.
• Dry wood, gourds, herbs or wet papers.
IMPORTANT INFORMATION YOU NEED TO KNOWIMPORTANT INFORMATION YOU NEED TO KNOW