GE JVM290AV, JVM290WV, 49-8627, 164D2966P147 warranty Important Safety Instructions, continued

IMPORTANT SAFETY INSTRUCTIONS

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•Some products such as whole eggs and sealed containers—for example, closed glass jars— will explode and should not be heated in this microwave oven. Such use of the microwave/ convection oven could result in injury.

•Avoid heating baby food in glass jars, even with the lid off. Make sure all infant food is thoroughly cooked. Stir food to distribute the heat evenly. Be careful to prevent scalding when warming formula or breast milk. The container may feel cooler than the milk really is. Always test the milk before feeding the baby.

•When using the convection or combination cooking functions, both the outside and inside of the oven will become hot. Always use hot pads to remove containers of food and accessories such as broiler pan, oven shelf and temperature probe.

•Oversized food or oversized metal cookware should not be used in a microwave/convection oven because they increase the risk of electric shock and could cause a fire.

•Do not clean with metal scouring pads. Pieces can burn off the pad and touch electrical parts involving risk of electric shock.

•Do not use paper products when the microwave/convection oven is operated in the convection or combination mode.

•Don’t defrost frozen beverages in narrow necked bottles (especially carbonated beverages). Even if the container is opened, pressure can build up. This can cause the container to burst, possibly resulting in injury.

•Use foil only as directed in this guide. TV dinners may be microwaved in foil trays less than 3/4″ high; remove the top foil cover and return the tray to the box. When using foil in the microwave/convection oven, keep it at least 1 inch away from the sides of the oven.

•Sometimes, the oven floor and walls can become too hot to touch. Be careful touching the floor and walls during and after cooking.

•Do not cover the shelf or any other part of the oven with metal foil. This will cause overheating of the microwave/convection oven.

• Cookware may become hot because of heat transferred from the heated food. Pot holders may be needed to handle the cookware.

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•Do not store any materials, other than our recommended accessories, in this oven when not in use.

•Foods cooked in liquids (such as pasta) may tend to boil over more rapidly than foods containing less moisture. Should this occur, refer to the Care and Cleaning section(s) for instructions on how to clean the inside of the oven.

•Thermometer—Do not use regular cooking or oven thermometers when cooking by microwave or combination. The metal and mercury in these thermometers could cause “arcing” and possible damage to the oven. 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 temperature probe from the oven when not using it 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, damage oven walls and damage the temperature probe.

•Plastic cookware—Plastic cookware designed for microwave cooking is very useful, but should be used carefully. Even microwave-safe plastic may not be as tolerant of overcooking conditions as are glass or ceramic materials and may soften or char if subjected to short periods of overcooking. In longer exposures to overcooking, the food and cookware could ignite. For these reasons: 1) Use microwave- safe plastics only and use them in strict compliance with the cookware manufacturer’s recommendations. 2) Do not subject empty cookware to microwaving. 3) Do not permit children to use plastic cookware without complete supervision.

•When cooking pork, follow the directions exactly and always cook the meat to an internal temperature of at least 170°F. This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and meat will be safe to eat.

•Do not boil eggs in a microwave oven. Pressure will build up inside egg yolk and will cause it to burst, possibly 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.