Microwave oven important information
About Children and the Microwave
Children below the age of 7 should use the microwave oven with a supervising person very near to them. Between the ages of 7 and 12, the supervising person should be in the same room.
At no time should anyone be allowed to lean or swing on the microwave oven door.
Children should be taught all safety precautions: use potholders, remove coverings carefully, pay special attention to packages that crisp food because they may be extra hot. Don’t assume that because a child has mastered one cooking skill he/she can cook everything.
Children need to learn that the microwave oven is not a toy. See page 19 for Child Lock feature.
About Safety
•Check foods to see that they are cooked to the United
States Department of Agriculture’s recommended temperatures.
160½F - For fresh pork, ground meat, boneless white poultry, fish, seafood, egg dishes and frozen prepared food.
To test for doneness, insert a meat thermometer in a thick or dense area away from fat or bone. Never leave the thermometer in the food during cooking, unless it is approved for microwave oven use.
•ALWAYS use potholders to prevent burns when handling utensils that are in contact with hot food. Enough heat from the food can transfer through utensils to cause skin burns.
•Avoid steam burns by directing steam away from the face and hands. Slowly lift the farthest edge of a dish’s covering and carefully open popcorn and oven cooking bags away from the face.
•Stay near the microwave oven while it’s in use and check cooking progress frequently so that there is no chance of overcooking food.
•NEVER use the cavity for storing cookbooks or other items.
•Select, store and handle food carefully to preserve its high quality and minimize the spread of foodborne bacteria.
•Keep waveguide cover clean. Food residue can cause arcing and/or fires.
•Use care when removing items from the microwave oven so that the utensil, your clothes or accessories do not touch the safety door latches.
165½F - For leftover,
170½F - White meat of poultry.
175½F - Dark meat of poultry.
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