E5
About Safety
Check foods to see that they are cooked to the United States Department of Agriculture’s recommended temperatures.
160˚F - For fresh pork, ground meat, boneless white poultry, fish, seafood, egg dishes and frozen prepared food.
165˚F - For leftovers, ready-to-reheat refrigerated; deli and carry-out “fresh” food.
170˚F - White meat of poultry.
180˚F - Dark meat of poultry.
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.
• Stay near the Microwave In-A-Drawer
™
while it’s in use
and check cooking progress frequently so that there is
no chance of overcooking food.
• NEVER use the Microwave In-A-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 fires. See page 16.
Information You Need To Know
About Foods
FOOD
DO
DON’T
Eggs, sausages,
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 the
microwave.
• Listen while popping corn for the pop-
ping to slow to 1 or 2 seconds or use
the special SENSOR POPCORN key.
• 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 boilovers.
• Food should be shorter than the
drawer. Please refer to the height of
side walls of the drawer.
• Heat or cook in closed glass jars or airtight
containers.
• Heat cans in the microwave as harmful
bacteria may not be destroyed.
• Deep fat fry.
• Dry wood, gourds, herbs or wet papers.
