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INFORMATION
YOU NEED TO KNOW
ABOUT
CH|LDREH
AHD
THE
MICROWAVE
Children below the age of 7 should use the microwave
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:
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 he/she can cook everything.
Children need to learn that the microwave oven is not
a toy.
ABOUT
MICROWAVE
COOKING
- Arrange food carefully. Place thickest areas towards
outside of dish.
- Watch cooking time. Cook for the shortest amount
of time indicated and add more as needed. Food
severely overcooked can smoke or ignite.
- Cover foods while cooking. Check recipe or cook-
book for suggestions:
paper towels, wax paper,
microwave
plastic wrap or a lid. Covers
prevent
spattering and help foods to cook evenly.
- Shield with small flat pieces of aluminum foil any
thin areas of meat or poultry to prevent overcooking
before dense, thick areas are cooked thoroughly.
- Stir foods from outside to center of dish once or twice
during cooking, if possible.
- Turn foods
over
once
during
microwaving
to
speed cooking of such foods as chicken and ham-
burgers. Large items like roasts must be turned over
at least once.
Rearrange
foods
such as meatballs
halfway
through cooking both from top to bottom and from
the center of the dish to the outside.
Add standing time. Remove food from oven and
stir, if possible. Cover for standing time which allows
the food to finish cooking without overcooking.
Check for doneness. Look for signs indicating that
cooking temperatures
have been reached.
Doneness signs include:
- Food steams throughout, not just at edge.
- Center bottom of dish is very hot to the touch.
- Poultry thigh joints move easily.
- Meat and poultry show no pinkness.
- Fish is opaque and flakes easily with a fork.
ABOUT
SAFETY
® Check foods to see that they are cooked to the
United
States
Department
of Agriculture's
recommended
temperatures.
160°F
...for
fresh pork, ground
meat.
boneless
white
pcJItry
fish.
seafood, egg dishes and frozen
prepared food.
165°F
... for leftover,
ready-to-reheat
refrigerated, and dell 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 oven use.
•
ALWAYS
use potholders
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 burns.
o
o
® Avoid steam burns by directing steam away from
the face and hands. Slowly lift the farthest edge of
a dish's covering and carefully open popcorn and
oven cooking bags away from the face.
® Stay near the oven while it's in use and check
cooking
progress
frequently
so that there is no
chance of overcooking food.
NEVER
use the cavity for storing cookbooks
or
other items.
Select, store and handle food carefully to preserve
its high
quality
and
minimize
the spread
of
foodborne bacteria.
® Keep waveguide
cover clean. Food residue can
cause arcing and/or fires.
® Use care when removing items from the oven so
that the utensil, your clothes or accessories do not
touch the safety door latches.
® Keep aluminum foil used for shielding at least 1 inch
away from walls, ceiling and door.
® Use potholders and be careful when using convection,
grill, roast, CompuBake,
CompuPizza,
CompuGrill
or CompuRoast as cabinet, interior and door may be
too hot to touch.
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