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INFORMATION YOU NEED TO KNOW
ABOUT CHILDREN
Children below the age of 7 should use the oven 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 oven comfortably;
if not, he/she should stand on a sturdy stool.
At no time should anyone be allowed to lean or swing
on the oven door.
Children should be taught all safety precautions.
Don’t assume that because a child has mastered one
cooking skill he/she can cook everything.
Children need to learn that the oven is not a toy.
Young children should be supervised to ensure that
they do not play with the oven.
DON’T
* Cook eggs in shells.
* Reheat whole eggs.
* Dry nuts or seeds in shells.
* Pop popcorn in regular brown
bags or glass bowls.
* Exceed maximum time on
popcorn package.
* Heat baby food in original jars.
* Heat disposable bottles.
* Heat bottles with nipples on.
* Heat or cook in closed glass jars
or air tight containers.
* Can in the microwave as harmful
bacteria may not be destroyed.
* Deep fat fry.
* Dry wood, gourds, herbs or wet
papers.
DO
* Puncture egg yolks before cooking to
prevent “explosion”.
*
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
SENSOR POPCORN for “no-guess”
popping.
* 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.
* Cut baked goods with fi lling after heating
to release steam and avoid burns.
* Stir liquid briskly before and after heating
to avoid “eruption”.
* Use deep bowl when cooking liquid or
cereal to prevent boilovers.
Eggs, sausages,
nuts, seeds, fruits &
vegetables
Popcorn
Baby food
General
ABOUT FOOD WHEN USING THE MICROWAVE MODE
•
Check foods to see that they are cooked to
the United States Department of Agriculture's
recommended temperatures.
ABOUT SAFETY
... for beef, lamb or veal cut into
steaks, chops or roasts, fi sh
... for fresh pork, ground meat,
fish, seafood, egg dishes,
frozen prepared food and beef,
lamb or veal cut into steaks,
chops or roasts
... for leftover, ready-to-reheat
refrigerated, deli and carry out
“fresh” food, whole chicken or
turkey, chicken or turkey breasts
and ground poultry used in
chicken or turkey burgers.
NOTE:
Do not cook whole, stuffed
poultry. Cook stuffing
separately to 165°F (74°C).
145°F
(63°C)
TEMP FOOD
160°F
(71°C)
165°F
(74°C)
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