Food Preparation
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 popcorn that pops in its own package is also available.
Follow popcorn manufacturers’ 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 1
5
). Otherwise, the popcorn may not pop adequately
or may ignite and cause a fire. Never leave the oven unattended
when popping popcorn. Allow the popcorn bag to cool before
opening, and always open the bag facing away from your face and
body to prevent steam burns.
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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
may 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 nonporous 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.
5) GLASS TRAY / COOKING CONTAINERS / FOIL
• Cooking containers get hot during microwaving. Heat is
transferred from the HOT food to the container and the Glass
Tray. Use pot holders when removing containers from the oven
or when removing lids or plastic wrap covers from cooking
containers, to avoid burns.
• The Glass Tray will get hot during cooking. It should be allowed
to cool before handling or before paper products, such as paper
plates or microwave popcorn bags, are placed in the oven for
microwave cooking.
• When using foil in the oven, allow at least 1-inch (2.5 cm) of
space between foil and interior oven walls or door.
• Dishes with metallic trim should not be used, as arcing
may occur.
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