IMPORTANT SAFETY INFORMATION
SPECIAL NOTES ABOUT MICROWAVING
MICROWAVE-
SAFE
COOKWARE
Make sure all cookware used in your microwave oven is suitable for microwaving. Most glass casseroles, cooking dishes, measuring cups, custard cups, pottery or china dinnerware which does not have metallic trim or glaze with a metallic sheen can be used. Some cookware is labeled “suitable for microwaving.”
How to test for a microwave- safe dish.
•If you are not sure if
a dish is
in or next to the dish. Microwave
8
If the dish remains cool and only the water in the cup heats, then the dish is
•If you use a meat ther- mometer while cooking, make sure it is safe for use in microwave ovens.
•Do 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 also ignite.
•Some styrofoam trays (like those that meat is packaged on) have a thin strip of metal embedded in the bottom. When microwaved, the metal can burn the floor of the oven or ignite a paper towel.
•Do not use the microwave to dry newspapers.
•Not all plastic wrap is suitable for use in micro- wave ovens. Check the package for proper use.
•Paper towels, waxed paper and plastic wrap can be used to cover dishes in order to retain moisture and prevent spattering. Be sure to vent plastic wrap so steam can escape.
•Cookware may become hot because of heat transferred from the heated food. Pot holders may be needed to handle the cookware.
•“Boilable” cooking pouches and tightly closed plastic bags should be slit, pierced or vented as directed by package. If they are not, plastic could burst during or immediately after cooking, possibly resulting in injury. Also, plastic storage containers should be at least partially uncovered because they form a tight seal. When cooking with containers tightly covered with plastic wrap, remove covering carefully and direct steam away from hands and face.
