7
INFORMATION YOU NEED TO KNOW
• microwave-safe pottery, stoneware and porcelain
• browni ng dish (Do not exceed recommended preheating
time. Follow manufacturerʼs directions.)
These items can be used for short time r eheating of foods that
have little fat or sugar in them:
• wood, straw, wicker
DO NOT USE
• metal pa ns and bakeware
• dishes with meta llic trim
• non-heat-resistant glass
• non-microwave-safe plastics (margarine tubs)
• recycled paper products
• brown paper bags
• food storage bags
• metal t wist-ties
Should you wish to check if a dish is safe for microwaving,
place the empty dish in the oven and microwave on HIGH for 30
seconds. A dish which becomes very hot should not be used.
The following coverings are ideal:
• Paper towels are goo d for covering foods for reheating and
absorbing fat while cooking bacon.
• Wax paper can be used for cooki ng and reheating.
• Plastic wrap that is specially marked for microwave use can
be used for cooki ng and reheating. DO NOT allow plastic
wrap to touch food. Vent so steam can escape.
• Lids that are microwave-safe are a good choice because heat
is kept near the food to hasten cooking.
• Oven cooking bags are good for large meats or foods that
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.
ACCESSORI ES Th ere are many microwave ac cessories
available for purchase. Evaluate carefully before you purchase
so that they meet your nee ds. 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.
OPEN OR CLOSE MICROWAVE DRAWER
Always press the OPEN or CLOSE pad on the control panel to
open or close the Microwave Drawer.
Do not push or pull the Microwave Drawer by hand, except
in case of emergency, such as a power failure. If neces sary,
push or pull slowly.
ABOUT CHILDREN AND THE MICROWAVE
Children below the age of 7 should use the Microwave Drawer
with a super vising person very near t o them . Betwe en the
ages of 7 and 12, the supervising person should be in the sa me
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
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 chi ld has mastered one cooking
skill he/she can cook everything.
Children need to learn that t he Microwave Drawer is not a toy.
See page 16 for Control Lock feature.
ABOUT SAFETY
• Check foods to see t hat they are cooked to t he United States
Department of Agricultureʼs recommended temperatures.
160˚F - For fresh pork, ground meat, boneless white poultr y,
fish, seafood, egg dishes and frozen prepared food.
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 pot holders 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 bur ns.
• Avoid steam burns by directing steam away from the face and
hands. Slowly lift the farthest edge of a dishʼs covering and
carefully open p opcorn and oven cook ing 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.