Use and Care Manual

7
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.
INFORMATION YOU NEED TO KNOW
• Stay near the Microwave Drawer while it’s in use and
check cooking progress frequently so that there is no
chance of overcooking food.
• NEVER use the Microwave 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 19.
ABOUT FOODS
FOOD DO DON’T
Eggs, sausages,
fruits & veg-
etables
• 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
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 Microwave
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.