INF ORM ATION YOU NEE D TO KNOW
FOOD
Check foods to see that they
are cooked to the United States Department of Agriculture’s recommended temperatures. 160˚F (71˚C) – Fresh pork, ground meat, boneless white poultry, fish, seafood, egg dishes and frozen prepared food.
165˚F (74˚C) – Leftover,
170˚F (77˚C) – White meat of poultry. 180˚F (82˚C) – 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 oven use.
Puncture egg yolks before cooking to prevent “explosion”. Don’t cook eggs in shells or reheat whole eggs.
Don’t dry nuts or seeds in shells.
Pierce skins of potatoes, apples, squash, hot dogs and sausages so that steam escapes.
Use specially bagged popcorn for the microwave oven. Listen while popping corn for the popping to slow to 1 or 2 seconds or use special SENSOR POPCORN pad. Don’t exceed the maximum time on popcorn package.
Don’t pop popcorn in brown bags or glass bowls.
Don’t heat baby food in original jars.
Transfer baby food to a small dish and heat carefully, stirring often. Check temperature before serving.
| Dimensions in parentheses are in |
6 | millimeters unless otherwise specified. |
Don’t heat bottles with nipples on.
Put nipples on bottles after heating and shake thoroughly. “Wrist” test before feeding. Don’t heat dispos- able bottles.
After heating baked goods with fillings, pierce outside of food to release steam and avoid burns.
Don’t heat or cook in closed glass jars or air tight containers.
Don’t preserve foods by canning using the microwave oven, as
harmful bacteria may not be destroyed.
Don’t deep fat fry.
CHILDREN
Children below the age of 7 should use the microwave oven with a supervising person very near to them. Children between the ages of
7 and 12 should have a supervising person in the same room.
The child must be able to reach the drawer microwave comfortably.
At no time should anyone be allowed to lean or swing on the oven door.
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 they can cook everything.
Children need to learn that the drawer microwave is not a toy. See
page 25 for CONTROL LOCK feature.
