SAFETY PRECAUTIONS
General Use
1 | Do NOT attempt to tamper with or make any |
adjustments or repairs to door, control panel | |
| or any other part of the oven. Do NOT remove |
| outer panel from oven. Repairs should only |
| be done by qualified service personnel. |
2 | Do NOT operate the oven empty. The micro- |
wave energy will reflect continuously through- | |
| out the oven if no food or water is present to |
| absorb energy. |
3 | If a fire occurs in the oven, touch the PAUSE/ |
CLEAR pad and LEAVE THE DOOR | |
| CLOSED. Disconnect the power cord, or shut |
| off power at the fuse or circuit breaker panel. |
4 | Do NOT attempt to dry clothes, newspapers |
or other materials in the oven. They may catch | |
| fire. |
5 | Do NOT use recycled paper products, as they |
may contain impurities which may cause | |
| sparks and/or fires when used. |
6 | Do NOT hit or strike control panel. Damage |
to controls may occur. | |
7 | Never insert a wire, nail or any other metal |
objects through the holes on the cavity or | |
| any other holes or gaps, because such |
| objects may cause electric shock and |
| microwave leakage. |
8 | Keep the waveguide cover clean at all times. |
| Wipe the over interior with a soft damp cloth |
| after each use. If you leave grease or fat |
| anywhere in the cavity it may overheat, smoke |
| or even catch fire when next using the oven. |
Utensils | |
1 | METAL CONTAINERS or dishes with metallic |
rims should not be used. Arcing may occur. | |
2 | METAL |
microwave oven. | |
3 | Do NOT use SEALED JARS or NARROW |
NECK bottles for cooking or reheating. They | |
| may shatter. |
4 | Do NOT use CONVENTIONAL THERMOM- |
ETERS in the microwave oven. They may | |
| cause arcing. |
5 | Remove PLASTIC STORE WRAPS before |
cooking or defrosting foods in the oven. | |
Food
1 | Never use your microwave oven for HOME |
CANNING. The oven is not designed to | |
| permit proper canning. Improperly canned |
| food may spoil and be dangerous to consume. |
2 | COOKING TIMES given in the cooking guide |
are approximate. Factors that may affect | |
| cooking are starting temperature, altitude, |
| volume, size and shape of food and utensils |
| used. As you become familiar with the oven, |
| you will be able to adjust cooking times for |
| these factors. |
3 | It is better to UNDERCOOK RATHER THAN |
OVERCOOK foods. If food is undercooked, it | |
| can always be returned to the oven for further |
| cooking. If food is overcooked, nothing can be |
| done. Always start with minimum cooking times. |
4 | SMALL QUANTITIES of food or foods with |
LOW MOISTURE content can burn, dry out | |
| or catch fire if cooked too long. |
5 | Do NOT boil eggs in their shell. Pressure may |
build up and the eggs will explode. | |
6 | Potatoes, apples, egg yolks, whole acorn |
squash and sausage are examples of food | |
| with NONPOROUS SKINS. These must be |
| pierced before cooking to prevent bursting. |
7 | POPCORN must be popped in a microwave |
corn popper. Microwave popped corn | |
| produces a lower yield than conventional |
| popping. Do not use oven for popcorn unless |
| popped in a microwave approved popcorn |
| utensil or unless it’s commercially packaged |
| and recommended especially for microwave |
| ovens. Do not use oil unless specified by the |
| manufacturer. |
8 | Do NOT attempt to deep fat fry in your oven. |
Never heat oil or fat for deep frying as you | |
| cannot control the temperature and doing so |
| may lead to overheating and fire. |
9 | HEATED LIQUIDS can ERUPT if not mixed |
with air. Do not heat liquids in your microwave |
oven without first stirring.
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