7
Safety Precautions
Follow These Safety Precautions When Cooking in Your Oven.
IMPORTANT
Proper cooking depends upon the power, the time setting and quantity of
food. If you use a smaller portion than recommended but cook at the time
for the recommended portion, fire could result.
1) HOME CANNING / STERILIZING / DRYING FOODS /
SMALL QUANTITIES OF FOODS
•
DO NOT
use your oven for home canning. Your oven cannot maintain the food
at the proper canning temperature. The food may be contaminated and then
spoil.
•
DO NOT
use the microwave oven to sterilize objects (baby bottles, etc.). It is
difficult to keep the oven at the high temperature needed for sterilization.
•
DO NOT
dry meats, herbs, fruits or vegetables in your oven. Small quantities
of food or foods with low moisture content can dry out, scorch or catch on fire if
overheated.
2) POPCORN
Popcorn may be popped in a microwave oven corn popper. Microwave pop-
corn which pops in its own package is also available. Follow popcorn manu-
facturers’ directions and use a brand suitable for the cooking power of your
microwave oven.
CAUTION:
When using pre-packaged microwave popcorn, you can follow
recommended package instructions or use the popcorn pad (refer to page 15).
Otherwise, the popcorn may not pop adequately or may ignite and cause a
fire. Never leave oven unattended when popping popcorn. Allow the popcorn
bag to cool before opening; always open the bag facing away from your face
and body to prevent steam burns.
3) DEEP FAT FRYING
•
DO NOT
deep fat fry in your microwave oven. Cooking oils may burst into flames
and may cause damage to the oven and perhaps result in burns. Microwave utensils
may not withstand the temperature of the hot oil, and can shatter or melt.
4) FOODS WITH NONPOROUS SKINS
•
DO NOT COOK/REHEAT WHOLE EGGS, WITH OR WITHOUT THE SHELL.
Steam buildup in whole eggs may cause them to explode, and possibly damage the
oven or cause injury. Reheating SLICED hard-boiled eggs and cooking SCRAMBLED
eggs is safe.
•
Potatoes, apples, whole squash and sausages
are examples of foods with non-
porous skins. These types of foods must be pierced before microwave cooking to
prevent them from exploding.
CAUTION:
Cooking dry or old potatoes can cause fire.
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