GE MW636 Owner's Manual page 5

49-40170v03 12/21/00 9:12 AM Page 5
SUPERHEATED WATER
Microwaved water and other
liquids do not always bubble
when they reach the boiling
point. They can actually get
superheated and not bubble
at all.
Superheated liquid will bubble
up out of the cup when it is
moved or when something like
a spoon or tea bag is put into it.
To prevent this from happening
and causing injury, do not heat
any liquid for more than 2
minutes per cup. After heating,
let the cup stand in the
microwave for 30 seconds
before moving it or putting
anything into it.
Avoid heating baby food in
glass jars, even with the lid off.
Make sure all infant food is
thoroughly cooked. Stir food
to distribute the heat evenly.
Be careful to prevent scalding
when warming formula. The
container may feel cooler
than the formula really is.
Always test the formula before
feeding the baby.
Don't defrost frozen
beverages in narrow-necked
bottles (especially carbonated
beverages). Even if the
container is opened, pressure
can build up. This can cause
the container to burst,
possibly resulting in injury.
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Spontaneous boiling—Under
certain special circumstances,
liquids may start to boil
during or shortly after
removal from the microwave
oven. To prevent burns from
splashing liquid, we
recommend the following:
before removing the
container from the oven,
allow the container to stand in
the oven for 30 to 40 seconds
after the oven has shut off. Do
not boil liquids in narrow-
necked containers such as soft
drink bottles, wine flasks and
especially narrow-necked
coffee cups. Even if the
container is opened, excessive
steam can build up and cause
it to burst or overflow.
Hot foods and steam can
cause burns. Be careful when
opening any containers of hot
food, including popcorn bags,
cooking pouches and boxes.
To prevent possible injury,
direct steam away from hands
and face.
Do not overcook potatoes.
They could dehydrate and
catch fire, causing damage
to your oven.
Cook meat and poultry
thoroughly—meat to at
least an INTERNAL
temperature of 160°F.
and poultry to at least an
INTERNAL temperature
of 180°F. Cooking to
these temperatures
usually protects against
foodborne illness.
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