General Use
1
Do NOT attempt to tamper with or make any
adjustments or repairs to door, control panel or any
other part of the oven. Do NOT remove outer panel from
oven. Repairs should only be done by qualified service
personnel.
2
Do NOT operate the oven empty. The microwave
energy will reflect continuously throughout the oven if
no food or water is present to absorb energy.
3
If a fire occurs in the oven, touch the CLEAR/PAUSE
pad and LEAVE THE DOOR CLOSED. Disconnect the
power cord, or shut off power at the fuse or circuit
breaker panel.
4
Do NOT attempt to dry clothes, newspapers or other
materials in the oven. They may catch on fire.
5
Do NOT use recycled paper products, as they may
contain impurities which may cause sparks and/or fires
when used.
6
Do NOT hit or strike control panel. Damage to controls
may occur.
7
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.
Paper Products
1
Paper towels and napkins - Use for short-term heating
and covering. They absorb excess moisture and prevent
spattering. Do not use recycled paper towels which may
contain metal and can catch fire.
2
Paper plates and cups - Use for short-term heating at
low temperatures. Do not use recycled paper which
may contain metal and can catch fire.
Utensils
1
METAL CONTAINERS or dishes with metallic rims
should not be used. Arcing may occur.
2
METAL TWIST-TIES may not be used in the
microwave oven.
3
Do NOT use SEALED JARS or NARROW NECK
bottles for cooking or reheating. They may shatter.
4
Do NOT use CONVENTIONAL THERMO-METERS in
the microwave oven. They may cause arcing.
5
Remove PLASTIC STORE WRAPS before cooking or
defrosting foods in the oven.
6
For FURTHER INFORMATION on proper cooking
utensils, refer to the microwave cooking guide.
Food
1
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.
2
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.
3
It is better to UNDERCOOK RATHER THAN
OVERCOOK foods. 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.
4
SMALL QUANTITIES of food or foods with LOW
MOISTURE content can burn, dry out, or catch fire if
cooked too long.
5
Do NOT boil eggs in their shell. Pressure may build up
and the eggs may explode.
6
Potatoes, apples, egg yolks, whole acorn squash and
sausage are examples of food with NONPOROUS
SKINS. These must be pierced before cooking to
prevent bursting.
7
POPCORN must be popped in a microwave corn
popper. Microwave popped corn produces a lower yield
than conventional popping. Do not use oven for popcorn
unless popped in a microwave approved popcorn utensil
or unless it’s commercially packaged and recommended
especially for microwave ovens. Do not use oil unless
specified by the manufacturer.
8
Do NOT attempt to deep fat fry in your oven.
9
HEATED LIQUIDS can ERUPT if not mixed with air. Do
not heat liquids in your microwave oven without first
stirring.
3
SAFETY PRECAUTIONS
