IMPORTANT SAFETY INSTRUCTIONS
12
Risk of injury caused by hot food. When you heat food up, the
heat is created directly in the food itself. For this reason, the
dishware will remain cooler than the food (except when you use
ovenproof stoneware). The dishware is only warmed by the heat of
the food.
Before serving, always check the temperature of the actual food
itself after taking it out of the oven. The temperature of the container
is not an indication of the temperature of the food or liquid in it.
This
is particularly important when preparing food for babies,
children, and the elderly or infirm.
After heating food, especially
food for babies and small children, stir the food or shake the
container and check that the temperature does not pose any danger
of burning. Double check after it has been left to stand.
Risk of injury from increased pressure in sealed containers or
bottles. Pressure can build up when reheating food or drinks in
sealed containers or bottles, which can cause them to explode.
Never cook or reheat food or liquids in sealed containers or bottles.
Open containers beforehand and with baby bottles, the screw top
and nipple must be removed.
If you cook eggs without their shells, the yolks could explode due
to the resulting pressure.
Prick the yolk several times before cooking to avoid this.
Eggs heated in their shell can burst, even after they have been
removed from the microwave oven.
Eggs can only be cooked in their shells in a specially designed egg-
boiling device. Do not reheat hard-boiled eggs in the microwave
oven.
Food with a thick skin or peel, such as tomatoes, sausage,
potatoes, and eggplant can burst when heated or cooked.
Pierce or score the skin of these foods several times to allow steam
to escape.
