Arcing, Foods, Hot foods and steam can cause burns

ARCING

If you see arcing, press the CLEAR/OFF pad and correct the problem.

Arcing is the microwave term for sparks in the oven. Arcing is caused by:

•Metal or foil touching the side of the oven.

•Foil not molded to food (upturned edges act like antennas).

•Metal, such as twist-ties, poultry pins or gold-rimmed dishes in the microwave.

•Recycled paper towels containing small metal pieces being used in the microwave.

FOODS

•Operating the microwave with no food inside for more than a minute or two may cause damage to the oven and could start a fire.

It increases the heat around the magnetron and can shorten the life of the oven.

•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.

•Foods with unbroken outer ‘‘skin’’ such as potatoes, sausages, tomatoes, apples, chicken livers and other giblets and egg yolks should be pierced to allow steam to escape during cooking.

•Do not overcook potatoes. They could dehydrate and catch fire, causing damage to your oven.

•Some products such as whole eggs and sealed containers—for example, closed jars— are able to explode and should not be heated in this microwave oven. Such use of the microwave oven could result in injury.

•Do not boil eggs in a microwave oven. Pressure will build up inside egg yolk and will cause it to burst, possibly resulting in injury.

•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 formula really is. Always test the formula before feeding the baby.

•Do not 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.

SAFETY FACT—Superheated water.

Liquids, such as water, coffee or tea, are able to be overheated beyond the boiling point without appearing to be boiling. Visible bubbling or boiling when the container is removed from the microwave oven is not always present. THIS COULD RESULT IN VERY HOT LIQUIDS SUDDENLY BOILING OVER WHEN THE CONTAINER IS DISTURBED OR A SPOON OR OTHER UTENSIL IS INSERTED INTO THE LIQUID.

To reduce the risk of injury to persons:

–Do not overheat the liquid.

–Stir the liquid both before and halfway through heating it.

–Do not use straight-sided containers with narrow necks.

–After heating, allow the container to stand in the microwave oven for a short time before removing the container.

–Use extreme care when inserting a spoon or other utensil into the container.

•Cook meat and poultry thoroughly—meat to at least an INTERNAL temperature of 160°F and poultry to at least an INTERNAL temperature of 180°F. Cooking to these temperatures usually protects against foodborne illness.

•Do not pop popcorn in your microwave oven unless it is in a special microwave popcorn accessory or unless you use popcorn labeled for use in microwave ovens.