Information You Need To Know

About Safety

Check foods to see that they are cooked to the United States Department of Agriculture’s recommended temperatures.

160˚F - For fresh pork, ground meat, boneless white poultry, fish, seafood, egg dishes and frozen prepared food.

165˚F - For leftovers, ready-to-reheat refrigerated; deli and carry-out “fresh” food.

170˚F - White meat of poultry.

180˚F - Dark meat of poultry.

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 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 uten- sils 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 In-A-Drawer™while it’s in use and check cooking progress frequently so that there is no chance of overcooking food.

•NEVER use the Microwave In-A-Drawer™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. See page 15.

About Foods

FOOD

 

DO

 

DON’T

Eggs, sausages,

•

Puncture egg yolks before cooking to

•

Cook eggs in shells.

fruits & vegetables

 

prevent “explosion”.

•

Reheat whole eggs.

 

•

Pierce skins of potatoes, apples,

•

Dry nuts or seeds in shells.

 

 

squash, hot dogs and sausages so

 

 

 

 

that steam escapes.

 

 

 

 

 

 

 

Popcorn

•

Use specially bagged popcorn for the

•

Pop popcorn in regular brown bags or glass

 

 

microwave.

 

bowls.

 

• Listen while popping corn for the pop-

• Exceed maximum time on popcorn package.

 

 

ping to slow to 1 or 2 seconds or use

 

 

 

 

the special SENSOR POPCORN pad.

 

 

 

 

 

 

 

Baby food

•

Transfer baby food to small dish and

•

Heat disposable bottles.

 

 

heat carefully, stirring often. Check

•

Heat bottles with nipples on.

 

 

temperature before serving.

•

Heat baby food in original jars.

 

• Put nipples on bottles after heating

 

 

 

 

and shake thoroughly. “Wrist” test

 

 

 

 

before feeding.

 

 

 

 

 

 

 

General

•

Cut baked goods with filling after

•

Heat or cook in closed glass jars or airtight

 

 

heating to release steam and avoid

 

containers.

 

 

burns.

•

Can in the microwave as harmful bacteria may

 

•

Stir liquids briskly before and after

 

not be destroyed.

 

 

heating to avoid “eruption”.

•

Deep fat fry.

 

•

Use deep bowl, when cooking liquids

•

Dry wood, gourds, herbs or wet papers.

 

 

or cereals, to prevent boilovers.

 

 

 

• Food should be shorter than the

 

 

 

 

drawer. Please refer to the height of

 

 

 

 

side walls of the drawer.

 

 

 

 

 

 

 

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