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.
12. DO NOT overcook food. 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.
14. DO NOT boil eggs in their shell. Pressure may build up
and the eggs may explode.
15. Potatoes, apples, egg yolks, whole acorn squash and
sausage are some examples of food with NONPOROUS
SKINS. These must be pierced before cooking to prevent
bursting.
16. POPCORN must be popped in a microwave corn popper.
Microwave popping 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.
Slowly open the microwave corn popper dish cover or the
microwave popcorn package so that escaping steam is away
from your face.
17. HEATED LIQUIDS can ERUPT if not mixed with air. DO
NOT heat liquids in your microwave oven without first stirring.
18. DO NOT attempt to tamper with or make any adjustments
or repairs to oven door, control panel or any other part of the
oven. DO NOT remove outer casing from oven.
13. Small quantities of food or foods with low moisture content
can burn, dry out or catch on fire if cooked too long.
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