7
SAFETY PRECAUTIONS
Follow These Safety Precautions When Cooking in Your Oven.
IMPORTANT
Proper cooking depends upon the power, the time setting and quantity of food. If you use a smaller portion than
recommended but cook at the time for the recommended portion,
fi
re could result.
1) HOME CANNING / STERILIZING / DRYING FOODS / SMALL QUANTITIES OF FOODS
• DO NOT
use your oven for home canning. Your oven cannot maintain the food at the proper canning temperature.
The food may be contaminated and then spoil.
• DO NOT
use the microwave oven to sterilize objects (baby bottles, etc.). It is dif
fi
cult to keep the oven at the high
temperature needed for sterilization.
• DO NOT
dry meats, herbs, fruits or vegetables in your oven. Small quantities of food or foods with low moisture
content can dry out, scorch or catch on
fi
re if overheated.
2) POPCORN
Popcorn may be popped in a microwave oven corn popper. Microwave popcorn which pops in its own package is
also available. Follow popcorn manufacturers’ directions and use a brand suitable for the cooking power of your
microwave oven.
CAUTION:
When using pre-packaged microwave popcorn, you can follow recommended package instructions or
use the popcorn pad (refer to page 28). Otherwise, the popcorn may not pop adequately or may ignite and cause
a
fi
re. Never leave oven unattended when popping popcorn. Allow the popcorn bag to cool before opening, always
open the bag away from your face and body to prevent steam burns.
3) DEEP FAT FRYING
• DO NOT
deep fat fry in your microwave oven. Cooking oils may burst into
fl
ames and may cause damage to the oven
and perhaps result in burns. Microwave utensils may not withstand the temperature of the hot oil, and can shatter or
melt.
4) FOODS WITH NONPOROUS SKINS
• DO NOT COOK/REHEAT WHOLE EGGS, WITH OR WITHOUT THE SHELL.
Steam buildup in whole eggs may
cause them to explode, and possibly damage the oven or cause injury. Reheating SLICED hard-boiled eggs and
cooking SCRAMBLED eggs is safe.
• Potatoes, apples, whole squash and sausages
are examples of foods with nonporous skins. These types of foods
must be pierced before microwave cooking to prevent them from exploding.
CAUTION:
Cooking dry or old potatoes can cause
fi
re.
5) FLAT TABLE / COOKING CONTAINERS / FOIL
• Cooking containers get hot during microwaving. Heat is transferred from the HOT food to the container and the
fl
at
table. Use pot holders when removing containers from the oven or when removing lids or plastic wrap covers from
cooking containers, to avoid burns.
• The
fl
at table will get hot during cooking. It should be allowed to cool before paper products, such as paper plates or
microwave popcorn bags, are placed in the oven for microwave cooking.
• When using foil in the oven, allow at least 2.5 cm (1-inch) of space between foil and interior oven walls or door.
• Dishes with metallic trim should
not
be used, as arcing may occur.
6) PAPER TOWELS / CLOTHS
• DO NOT
use paper towels or cloths which contain a synthetic
fi
ber woven into them. The synthetic
fi
ber may cause
the towel to ignite. Use paper toweling under supervision.
7) BROWNING DISHES / OVEN COOKING BAGS
• Browning dishes or grills are designed for microwave cooking only. Always follow instructions provided by the
manufacturer.
DO NOT
preheat browning dish for longer than 6 minutes.
• If an oven cooking bag is used for microwave cooking, prepare according to package directions.
DO NOT
use a wire
twist-tie to close bag; instead use plastic ties, cotton string or a strip cut from the open end of the bag.
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