IMPORTANT SAFETY INFORMATION
SAFETY FACT:
SUPERHEATED WATER
Microwaved water and other liquids do not always bubble when they reach
the boiling point. They can actually get superheated and not bubble at all.
Superheated liquid can bubble up when it is moved or when something like a
spoon or tea bag is put into it.To prevent this from happening and causing
injury, do not heat any liquid for more than 2 minutes per cup. After heating,
let the cup stand in the microwave for 30 seconds before moving it or putting
anything into it.
• Avoid heating baby food in glass jars, even with the lid off. Make sure all infant
food is thoroughly cooked. Stir food to distribute the heat evenly. Be careful to
prevent scalding when warming formula. The container may feel cooler than the
milk really is.
Always test the milk before feeding the baby.
• Spontaneous boiling-Under certain circumstances, liquids may start to boil
during or shortly after removal from the microwave oven. To prevent burns
from splashing liquid, we recommend the following: before removing the
container from the oven, allow the container to stand in the oven for 30 to 40
seconds after the oven has shut off. Do not boil liquids in narrow-necked
containers such as soft drink bottles, wine flasks and especially narrow-necked
coffee cups. Even if the container is opened, excessive steam can build up and
cause it to burst or overflow.
• Don’t defrost frozen beverages in narrow-necked bottles (especially
carbonated beverages). Even if the container is opened, pressure can build up.
This can cause the container to burst, possibly resulting in injury.
• Hot foods and steam can cause burns. Be careful when opening any
containers of hot food, including popcorn bags, cooking pouches and boxes. To
prevent possible injury, direct steam away from hands and face.
• Do not overcook potatoes. They could dehydrate and catch fire, causing
damage to your oven.
• Cook meat and poultry thoroughly- meat to at least an INTERNAL temperature
of 160°F (71.1°C), and poultry to at least an INTERNAL temperature of 180°F
(82.2°C). Cooking to these temperatures usually protects against food borne
illness.
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