7
INFORMATION YOU NEEd TO KNOW
• microwave-safe pottery, stoneware and porcelain
• browni ng dish (Do n ot exceed recommended preheating
time. Follow manufacturer’s directions.)
These items can be used for short time reheat ing of foods that
have little fat or sugar in them:
• wood, straw, wicker
DO NOT USE
• metal pa ns and bakeware
• dishes with metal lic trim
• non-heat-resistant glass
• non-microwave-safe plastics (margarine tubs)
• recycled paper products
• brown paper bags
• food storage bags
• metal t wist-ties
Should you wish to check if a dish is safe for microwaving,
placetheemptydishintheovenandmicrowaveonHIGHfor30
seconds. A dish which becomes very hot should not be used.
The following coverings are ideal:
• Paper towels are good for covering foods for reheating a nd
absorbing fat while cooking bacon.
• Wax paper can be used for cooking and reheating.
• Plastic wrap that is specially marked for microwave use can
be used for cooki ng and reheating. DO NOT allow plastic
wrap to touch food. Vent so steam can escape.
• Lids that are microwave-safe are a good choice because heat
is kept near the food to hasten cooking.
• Oven cooking bags are good for large meats or foods that
need tenderizing. DO NOT use metal twist ties. Remember
to slit bag so steam can escape.
How to use aluminum foil in your Drawer:
• Smallatpiecesofa luminumfoilplacedsmoothlyont he
food can be used to shield areas that are either defrosting or
cooking too quickly.
• Foil should not come closer than one inch to any surface of
the Microwave in a Drawer.
Should you have questions about utensils or coverings, check a
good microwave cookbook or follow recipe suggestions.
ACCESSORI ES There are many m icrowave accessor ies
available for purchase. Evaluate carefully before you purchase
so that they meet your ne eds. A microwave-safe thermometer
will assist you in determining correct doneness and assure you
that foods have been cooked to safe temperatures. Dacor is not
responsible for a ny damage to the Drawer when accessories
are used.
OPEN OR CLOSE dRAWER
Always press the OPEN or CLOSE pad on the control panel to
open or close the Drawer.
Do not push or pull the Drawer by hand, except in case of
emergency, such as a power failure. If neces sary, push or
pull slowly.
AbOUT CHILdREN ANd THE MICROWAvE
Children below the age of 7 should use the Microwave in a
Drawer with a supervising person very near to them. Between the
ages of 7 and 12, the supervising person should be in the sa me
room. The child must be able to reach the drawer comfortably.
At no time should anyone be al lowed to lean or sit on the
Microwave in a Drawer.
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.
Donʼtassumethat becauseachild hasmastered onecooking
skill he/she can cook everything.
Children need to learn that the M icrowave in a Drawer is not a
toy. See page 16 for Control Lock feature.
AbOUT SAFETY
• Check foods to see that they are cooked to t he United States
DepartmentofAgricultureʼsrecommendedtemperatures.
160˚F-Forfreshpork, groundmeat,bonelesswhitepoultry,
sh,seafood,eggdishesandfrozenpreparedfood.
165˚F- Forleftover,ready-to-reheatrefrigerated,and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 bur ns 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 d ish’s covering and
carefully open p opcorn and oven cook ing bags away from
the face.
• Stay near the Microwave in a Drawer while it’s in use a nd
check cooking progress frequently so that there is no chance
of overcooking food.