SAFETY PRECAUTIONS
GENERAL USE
FOOD
1 DO NOT attempt to tamper with or make any adjust- ments or repairs to door, control panel or any other part of the oven. DO NOT remove outer case from oven. Repairs should only be done by a qualified service person.
2 DO 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 STOP/CLEAR pad and LEAVE THE DOOR CLOSED. Disconnect the power cord, or shut off power at the fuse or circuit breaker panel.
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5 DO NOT use recycled paper products as they may contain impurities which may cause sparks and/or fires when used.
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7 AVOID inserting nails, wire, etc. through any holes in the unit while operating the oven. Never insert a wire, nail or any other metal object through the holes on the cavity or any other holes or gaps because such objects may cause electric shock and microwave leakage.
UTENSILS
1 METAL CONTAINERS or dishes with metallic rims should not be used. Arcing may occur.
2 METAL
3 DO NOT use SEALED JARS or NARROW NECK bottles for cooking or reheating. They may shatter.
4 DO NOT use CONVENTIONAL THERMOME- TERS in the microwave oven. They may cause arc- ing.
5 Remove PLASTIC STORE WRAPS before cooking or defrosting in the oven.
6 For FURTHER INFORMATION on proper cooking utensils, refer to the Introduction in the Microwave cooking guide.
1 Never 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.
2 COOKING TIMES given in the cooking guide are APPROXIMATE. Factors that may affect cooking are: starting temperature, altitude, volume, size and shape of foods and utensils used. As you become familiar with the oven, you will be able to adjust for these factors.
3 It 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.
4 SMALL QUANTITIES of food or foods with LOW MOISTURE content can burn, dry out or catch on fire if cooked too long.
5 DO NOT boil eggs in their shell. Pressure may build up and the eggs will explode.
6 Potatoes, apples, egg yolks, whole acorn squash and sausage are examples of food with NONPOROUS SKINS. These must be pierced before cooking to prevent bursting.
7 POPCORN must be popped in a microwave corn popper. Microwave popped corn produces a lower yield than conventiolal popping. Do not pop 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 specifed by the manufacturer.
8 DO NOT attempt to deep fat fry in your oven.
9 HEATED LIQUIDS can ERUPT if not mixed with air. Do not heat liquids in your microwave oven without first stirring.
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