Sharp Microwave Drawer SMD3070AS Operation Manual page 7

ABOUT SAFETY
• Check foods to see that they are cooked to the United States
Department of Agricultureʼs recommended temperatures.
145˚F - Fish.
160˚F - Pork, ground beef/veal/lamb, egg dishes
165˚F - For leftover, ready-to-reheat refrigerated, and deli
and carry-out "fresh" food. Whole, pieces and
ground turkey/chicken/duck.
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 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.
ABOUT FOODS
FOOD
Eggs, sausages, • Puncture egg yolks before cooking to prevent
fruits & vegetables "explosion".
• Pierce skins of potatoes, apples, squash, hot dogs
and sausages so that steam escapes.
Popcorn • Use specially bagged popcorn for the microwave.
• Listen while popping corn for the popping to slow
to 1 or 2 seconds or use special POPCORN pad.
Baby food • 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.
General • Cut baked goods with filling after heating to
release steam and avoid burns.
• Stir liquids briskly before and after heating to
avoid "eruption".
• Use deep bowl, when cooking liquids or cereals,
to prevent boilovers.
• Food should be shorter than the Microwave
Drawer. Please refer to the height of side walls
of the drawer.
INFORMATION YOU NEED TO KNOW
• 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 Microwave Drawer while it's in use and check
cooking progress frequently so that there is no chance of
overcooking food.
• NEVER use the Microwave Drawer 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. See page 19.
DO
7
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 disposable bottles.
• Heat bottles with nipples on.
• Heat baby food in original jars.
• Heat or cook in closed glass jars or airtight
containers.
• Can in the microwave as harmful bacteria may not be
destroyed.
• Deep fat fry.
• Dry wood, gourds, herbs or wet papers.