IMPORTANT SAFETY INSTRUCTIONS
(continued)
Q Don’t defrost frozen beverages in narrow necked bottles (especially carbonated beverages). Evenifthecontainer is opened, pressurecanbuild up. Thiscancausethecontainerto burst, resukingininjury.
s Use me&l onlyas directed in cookbook. TVdinnersmay be microwaved in foiltrays less than 3/4”high; removetopfoticover and returntraytobox. When
using metal in the microwave oven, keep metal (other than metil shel~ at least 1 inch away from sides of oven.
●Cooking utensils may become hot because of heat transferred from the heated food. Pot holders may be needed to handle the utensil.
c Sometimes, the oven floor can become too hot to touch. Be
careful touching the floor during and afier cooking.
●Foods cooked in liquids (such as pasta) may tend to boil over more rapi~y than MS containing less moisture. Should this occur, refer to page 28 for instructions on how to clean the inside of the oven,
●Thermometer—Do not use
a thermometer in food you are microwaving unless the thermometer is designed or recommended for use in the microwave oven.
. Remove the temperatu~ probe from the oven when not using h to cook with. If you leave the probe inside the oven without inserting it in food or liquid, and turn on microwave energy, it can create electrical arcing in the oven and damage oven walls.
●PMtic
exposures to overcooking, the W and utensils could ignit~. For these reasons: 1) Use microwave plastics ody and use them in strict compliance with the utensil manufacturer’s recommendations.
2)Do not subject empty utensils to microwaving. 3) Do not permit children to use plastic utensils without complete supervision.
*When cooking pork, follow our directions exactly and always cook the meat to an internal temperature of at least l~°F.
This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and meat wifl be safe to eat.
●Boiling eggs is not recommended in a microwave oven. Pressure can build up inside egg yolk and may cause it to burst, resulting in injury.
●Foods with unbroken outer “skin” such as potatoes, sausages, tomatoes, apples, chicken livers and other giblets, and egg yolks (see previous caution) should be pierced to allow steam to escape during
cooking.
. t$Boilable” coo~ng 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 afier cooking, possibly resulting in injury. Also, plastic storage containers should be at least partidy 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.
●Spontaneous
4
●Use of the shelf accessory. –
THE EXHAUST HOOD
c Have it instiled and properly grounded by a qualified installer. See the specti instigation boo~et packed with the microwave oven.
Q The exhaust fan in your oven W operate automatica~y under certain conditions (see _atic Fan Feature, page 6). While the fan is operating caution is required to prevent the starting and spreading of accidental ‘- cooking fires whtie the exhaust fan is in use. For this reason:
minimize automatic fan operation, use adequate sized utensils and use high heat ody when necessary.
the flames.