Guidelines and safety tips for microwave cooking:
1.
DO NOT
use sealed jars or narrow neck bottles for cooking or reheating.
They may shatter.
2. Remove plastic store wrap before cooking or defrosting foods in the oven.
3. Avoid inserting nails, wire, etc. through any holes in the unit during
operation. Never insert a wire, nail or any other metal objects through
the holes on the cavity or any other holes or gaps, because such objects
may cause electric shock and microwave leakage.
4. Remove the wire twist-ties and metal handles from paper or plastic
containers/bags before placing them in the oven.
5. The contents of feeding bottles and baby food jars should be stirred
or shaken and the temperature should be checked before serving in order
to avoid burns.
6. Cooking utensils may become hot because of heat transferred from
the heated food. Potholders may be needed to handle the utensil.
7. Use only thermometers that are specifically designed for use in
microwave ovens.
8.
DO NOT
operate any heating or cooking appliances beneath this appliance.
9. The glass tray and roller ring must be in place when you operate the oven.
10.
NEVER
use your microwave oven for HOME CANNING. The oven is not
designed to permit proper canning. Improperly canned food may spoil
and be dangerous to consume.
11. Cooking times given in the cooking guide are approximate. Factors that
may affect cooking are starting temperature, altitude, volume, size and
shape of food and utensils used. As you become familiar with the oven,
you will be able to adjust for these factors.
12.
DO NOT
overcook food. If food is undercooked, it can always be returned
to the oven for further cooking. If food is overcooked, nothing can be
done. Always start with minimum cooking times.
13. Small quantities of food or foods with low moisture content can burn,
dry out or catch on fire if cooked too long.
14.
DO NOT
boil eggs in their shell. Pressure may build up and the eggs
may explode.
7
Booklet_MW-2078_Eng.qxd:Salton Booklet 4/30/10 11:42 AM Page 7
