MICROWAVE DRAWER COOKING
need tenderizing. DO NOT use metal twist ties. Remember to slit bag so steam can escape.
How to use aluminum foil in your Microwave Drawer:
•Small flat pieces of aluminum foil placed smoothly on the food can be used to shield areas that are either defrosting or cooking too quickly.
•Foil should not come closer than one inch to any surface of the Microwave Drawer.
Should you have questions about utensils or coverings, check a good microwave cookbook or follow recipe suggestions.
ACCESSORIES There are many microwave accessories available for purchase. Evaluate carefully before you purchase so that they meet your needs. A
•Avoid steam burns by directing steam away from the face and hands. Slowly lift the farthest edge of a dishʼs covering and carefully open popcorn and oven cooking bags away from the face.
•Stay near the Microwave Drawer while itʼs in use and check cooking progress frequently so that there is no chance of overcooking food.
•NEVER use the Microwave Drawer for storing cookbooks or other items.
•Select, store and handle food carefully to preserve its high quality and minimize the spread of foodborne bacteria.
•Keep waveguide cover clean. Food residue can cause arcing and/or fires. See page 32.
ABOUT FOODS
FOOD | DO | DON’T |
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when accessories are used.
ABOUT CHILDREN AND THE MICROWAVE
Children below the age of 7 should use the Microwave Drawer with a supervising person very near to them. Between the ages of 7 and 12, the supervising person should be in the same room.
Eggs,
sausages, fruits & vegetables
•Puncture egg yolks before cooking to prevent “explosion”.
•Pierce skins of potatoes, apples, squash, hot dogs and sausages so that steam escapes.
•Cook eggs in shells.
•Reheat whole eggs.
•Dry nuts or seeds in shells.
The child must be able to reach the Microwave Drawer comfortably.
At no time should anyone be allowed to lean or swing on the Microwave Drawer.
Children should be taught all safety precautions: use potholders, remove coverings carefully, pay special attention to packages that crisp food because they may be extra hot.
Donʼt assume that because a child has mastered one cooking skill he/she can cook everything.
Children need to learn that the Microwave Drawer is not a toy. See page 29 for Control Lock feature.
ABOUT SAFETY
•Check foods to see that they are cooked to the United States Department of Agricultureʼs recommended temperatures.
160˚F - For fresh pork, ground meat, boneless white poultry, fish, seafood, egg dishes and frozen prepared food.
165˚F - For leftover,
170˚F - White meat of poultry.
180˚F - Dark meat of poultry.
To test for doneness, insert a meat thermometer in a thick or dense area away from fat or bone. NEVER leave the thermometer in the food during cooking, unless it is approved for microwave use.
•ALWAYS use potholders to prevent burns when handling utensils that are in contact with hot food. Enough heat from the food can transfer through utensils to cause skin burns.
Popcorn | • | Use specially bagged | • | Pop popcorn in |
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| popcorn for the |
| regular brown |
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| microwave. |
| bags or glass |
| • | Listen while popping |
| bowls. |
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| corn for the popping to | • | Exceed |
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| slow to 1 or 2 seconds |
| maximum time |
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| or use special Sensor |
| on popcorn |
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| Popcorn pad. |
| package. |
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Baby | • | Transfer baby food to | • | Heat disposable |
food |
| small dish and heat |
| bottles. |
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| carefully, stirring often. | • | Heat bottles with |
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| Check temperature |
| nipples on. |
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| before serving. | • | Heat baby food |
| • | Put nipples on bottles |
| in original jars. |
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| after heating and shake |
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| thoroughly. “Wrist” test |
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| before feeding. |
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General | • | Cut baked goods with | • | Heat or cook |
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| filling after heating to |
| in closed glass |
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| release steam and avoid |
| jars or airtight |
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| burns. |
| containers. |
| • | Stir liquids briskly before | • | Can in the |
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| and after heating to avoid |
| microwave as |
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| “eruption”. |
| harmful bacteria |
| • Use deep bowl, when |
| may not be | |
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| cooking liquids or |
| destroyed. |
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| cereals, to prevent | • | Deep fat fry. |
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| boilovers. | • | Drywood, |
| • | Food should be shorter |
| gourds, herbs or |
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| than the Microwave |
| wet papers. |
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| Drawer. Please refer to |
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| the height of side walls |
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| of the drawer. |
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