SAFETY PRECAUTIONS
General Use
1Do NOT attempt to tamper with or make any adjustments or repairs to door, control panel or any other part of the oven. Do NOT remove outer panel from oven. Repairs should only be done by qualified service personnel.
2Do NOT operate the oven empty. The microwave energy will reflect continuously throughout the oven if no food or water is present to absorb energy.
3 If a fire occurs in the oven, touch the Cancel/Stop button and LEAVE THE DOOR CLOSED. Disconnect the power cord, or shut off power at the fuse or circuit breaker panel.
4Do NOT attempt to dry clothes, newspapers or other materials in the oven. They may catch on fire.
5Do NOT use recycled paper products. Recycled paper towels, napkins and waxed paper can contain metal flecks which may cause arcing or ignite. Paper products containing nylon or nylon filaments should be avoided, as they may ignite.
6Some styrofoam trays (like those that meat is packaged on) have a thin strip of metal embedded on the bottom. When microwaved, the metal can burn the floor of the oven or ignite a paper towel.
7Avoid inserting nails, wire, etc. through any holes in the unit during operation. Never insert a wire, nail or any other metal objects through the holes on the cavity or any other holes or gaps, because such objects may cause electric shock and microwave leakage.
Utensils
1METAL CONTAINERS or dishes with metallic rims should not be used. Arcing may occur.
2METAL
3Do NOT use SEALED JARS or NARROW NECK bottles for cooking or reheating. They may shatter.
4Do NOT use CONVENTIONAL THERMO- METERS in the microwave oven. They may cause arcing.
5Remove PLASTIC STORE WRAPS before cooking or defrosting foods in the oven.
6For FURTHER INFORMATION on proper cooking utensils, refer to the COOKING GUIDE on page 14.
Food
1Never use your microwave oven for HOME CANNING. The oven is not designed to permit proper canning. Improperly canned food may spoil and be dangerous to consume.
2COOKING TIMES given in the cooking guide are approximate. Factors that may affect cooking are starting temperature, altitude, volume, size and shape of food and utensils used. As you become familiar with the oven, you will be able to adjust for these factors.
3It is better to UNDERCOOK RATHER THAN OVERCOOK foods. If food is undercooked, it can always be returned to the oven for further cooking. If food is overcooked, nothing can be done. Always start with minimum cooking times.
4SMALL QUANTITIES of food or foods with LOW MOISTURE content can burn, dry out or catch on fire if cooked too long.
5Do NOT boil eggs in their shell. Pressure may build up and the eggs may explode.
6Potatoes, apples, egg yolks, whole acorn squash and sausage are some examples of food with NONPOROUS SKINS. These must be pierced before cooking to prevent bursting.
7POPCORN must be popped in a microwave corn popper. Microwave popped corn produces a lower yield than conventional popping. Do not use oven for popcorn unless popped in a microwave approved popcorn utensil or unless it’s commercially packaged and recommended especially for microwave ovens. Do not use oil unless specified by the manufacturer.
8Do NOT attempt to deep fat fry in your oven.
9HEATED LIQUIDS can ERUPT if not mixed with air. Do not heat liquids in your microwave oven without first stirring.
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