About Children And The Microwave; About Food - DCS CMO24SS Installation, Use & Care Manual

INFORMATION YOU NEED TO KNOW
ABOUT CHILDREN AND 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 microwave 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 microwave 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. See page 48 for Safety Lock feature.
ABOUT FOOD
FOOD
Eggs, sausages,
nuts, seeds, fruits
& vegetables
Popcorn
Baby food
General
DO DON'T
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 special Popcorn pad.
• 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 filling after
heating to release steam and avoid
• 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
burns.
• Stir liquids briskly before, during
and after heating to avoid
"eruption"
• Use deep bowl, when cooking
liquids or cereals, to prevent
boilovers.
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.
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