MO~~T S~TY INSTRUCTIONS (continu~)
●Some products such as whole eggs and sealed
Q Avoid heating baby food in
glass jars, even without their lids;
especially meat and egg mixtures,
–When using the convection or
combination cooking functions, both the exterior and interior of oven will become hot. Always use hot pads to remove containers of food and accessories such as broiler pan, oven rack and temperature probe.
●Don’t defrost fronn beverages in narrow necked botdes (especidy carbonated beverages). Even if the container is opened, pressure can build up. This can cause the container to burst, resulting in injury.
●Use metal only as directed in cookbook.
TV dinners maybe microwaved in foil trays less than 3/4” high; remove top foil cover and return tray to box. When using metal in the microwave oven, keep meti (other than oven rack) at least 1 inch away from sides of oven.
●CooMng utensik may become hot because of heat transferred from the heated food. Pot holders may be needed to handle the utensil.
. sometimes, the oven fi~r and
walls can become too hot to touch, Be careful when touching the floor during and atier cooking,
● F- cooked in liquids (such
as pasta) may tend to boil over more rapidly than foods contaitig less moisture. Should this occur, re~r to page 32 fir instructions on how to clean the inside of the oven.
*DO not use re~lar cooking or oven thermometers when cooking by microwave or combination. The metal and mercury in these thermometers could cause “arcing” and possible damage to oven.
o Remove the tipem- Pmm from the oven when not in use. If you leave the probe inside the oven without inserting it in fdortiquid, and turn on microwave energy, it can create electrical arcing in the oven and damage oven walls.
●Rastic utens&Plastic utensils designed for microwave cooking are very usefil, but should be used carefully. Even microwave plastic may not be as tolerant of overcooking conditions as are glass or ceramic materials and may sofien or char if subjected to short periods of overcooking, In longer exposures to overcooking, the food and utensils could ignite. For these reasons: 1) Use microwave plastics ordy and use them in strict compliance with the utensil manufacturer’s recommendations. 2) Do not subjw empty utensfls to microwaving. 3) Do not permit children to use plastic utensils without complete supervision,
o When cooking pork follow our directions exactly and always cook the meat to an internal temperature of at least 1~~, This assures that, in the remote possibility that trichina may be present in the meat, it wi~ be killed and meat will be safe to eat.
●Boiling eggs k not recommended for microwave cooking. Pressure can build up inside the egg yolk and may cause it to burst, resulting in injury.
●Fo~s with unbroken outer
‘%kin” such as potatoes, sausages, tomatoes, apples, chicken livers and other giblets, and egg yolks (see previous caution) should be pierced to d[ow steam to escape during cooking.
●$$~ilable” cooking pouches
and tightly closed plastic bags
should be slit, pierced or vented as directed in cookbook. If they are not, plastic could burst during or immediately akr cooking, possibly resulting in injury, Also, plastic storage containers shodd be at least partitiy uncoveti because they form a tight seal’ When cooking with containers tightiy covered with plastic wrap, remove covering carefilly and direct stm away from hands and face,
●s~~~nwus
certain special circumstances, liquids may start to boil during or shortly after removal from the microwave oven. To prevent burns from splashing liquid, stir the liquid briefly before removing the container from the micmwave oven.
●Use of the oven rack. (See your cookbook for proper use.)
SAVE T~E ~STRUCTIONS
4
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