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 microwave-safe thermometer will assist you in determining correct doneness and assure you that foods have been cooked to safe temperatures. Sharp is not responsible for any damage to the Microwave Drawer when accessories are used.

ABOUT CHILDREN AND THE MICROWAVE

Children below the age of 7 should use the Microwave

MICROWAVE DRAWER COOKING

that are in contact with hot food. Enough heat from the food can transfer through utensils and to the bottom of the Microwave Drawer to cause skin burns.

•Avoid steam burns by directing steam away from the face and hands. Slowly lift the farthest edge of a dish’s covering and carefully open popcorn and oven cooking bags away from the face.

•Stay near the Microwave Drawer while it’s 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 30.

ABOUT FOODS

FOOD

DO

DON’T

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.

The child must be able to reach the Microwave Drawer comfortably.

At no time should anyone be allowed to lean or swing on the

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.

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.

Don’t 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

Popcorn

•

Use specially bagged

•

Pop popcorn in

 

•

popcorn for the microwave.

 

regular brown

 

Listen while popping corn

 

bags or glass

 

 

for the popping to slow to 1

•

bowls.

 

 

or 2 seconds or use special

Exceed

 

 

Popcorn pad.

 

maximum time

 

 

 

 

on popcorn

 

 

 

 

package.

toy. See page 27 for Control Lock feature.

ABOUT SAFETY

•Check foods to see that they are cooked to the United States Department of Agriculture’s recommended temperatures.

160˚F - For fresh pork, ground meat, boneless white poultry, fish, seafood, egg dishes and frozen prepared food.

Baby food

•Transfer baby food to small dish and heat carefully, stirring often. Check temperature before serving.

•Put nipples on bottles after heating and shake thoroughly. “Wrist” test before feeding.

•Heat disposable bottles.

•Heat bottles with nipples on.

•Heat baby food in original jars.

165˚F - For leftover, ready-to-reheat refrigerated, and deli and carry-out “fresh” food.

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 removing heated food from the Microwave Drawer or handling utensils

General

•

Cut baked goods with

•

Heat or cook

 

 

filling after heating to

 

in closed glass

 

 

release steam and avoid

 

jars or airtight

 

•

burns.

•

containers.

 

Stir liquids briskly before

Can in the

 

 

and after heating to avoid

 

microwave

 

•

“eruption”.

 

as harmful

 

Use deep bowl, when

 

bacteria

 

 

cooking liquids or cereals,

 

may not be

 

•

to prevent boilovers.

•

destroyed.

 

Food should be shorter than

Deep fat fry.

 

 

the Microwave Drawer.

• Dry wood,

 

 

Please refer to the height of

 

gourds, herbs

 

 

side walls of the drawer.

 

or wet papers.

15