7
IMPORTANT SAFETY INSTRUCTIONS
• Stay near the microwave oven while it’s in use and check
cooking progress frequently so that there is no chance of
overcooking food.
• NEVER use the cavity 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 fires.
• Use care when removing items from the microwave oven
so that the utensil, your clothes or accessories do not touch
the safety door latches.
• Keep aluminum foil used for shielding at least 1 inch away
from walls, ceiling and door.
ABOUT FOOD
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 microwave cooking.
• 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 filling 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 boil-overs.
• 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.
