Danby DMW162W-OTR, DMW162BL-OTR owner manual Safety Fact, Superheated Water

SAFETY

FACT

SUPERHEATED WATER

Microwaved water and other liquids do not always bubble when they reach the boiling point. They can actually get superheated and not bubble at all. Superheated liquid can bubble up when it is moved or when some- thing like a spoon or tea bag is put into it.

To prevent this from happening and causing injury, do not heat any liquid for more than 2 minutes per cup. After heating, let the cup stand in the microwave for 30 seconds before moving it or putting anything into it.

•Avoid heating baby food in glass jars, even with the lid off. Make sure all infant food is thor- oughly cooked. Stir food to dis- tribute the heat evenly. Be care- ful to prevent scalding when warming formula. The container may feel cooler than the milk really is. Always test the milk before feeding the baby.

•Spontaneous boiling-Under certain special circumstances, liquids may start to boil during or shortly after removal from the microwave oven. To prevent burns from splashing liquid, we recommend the following: before removing the container from the oven, allow the con- tainer to stand in the oven for 30 to 40 seconds after the oven has shut off. Do not boil liquids in narrow-necked containers such as soft drink bottles, wine flasks and especially narrow-necked coffee cups. Even if the contain- er is opened, excessive steam can build up and cause it to burst or overflow.

•Don’t defrost frozen beverages

in narrow-necked bottles (espe- cially carbonated beverages). Even if the container is opened, pressure can build up. This can cause the container to burst, pos- sibly resulting in injury.

•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.

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

•Cook meat and poultry thor- oughly-meat to at least an INTERNAL temperature of

160 F (71.1C). and poultry to at least an INTERNAL temperature of 180 F (82.2C). Cooking to these temperatures usually protects against food borne illness.

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