YOU NEED TO KNOW
Check foods to see that they are cooked to the
United States Department of Agriculture's
For freSh pork; ground
seafood egg d shes frozen prepared
food and beef, lamb or veal cut into
steaks; chops or roasts
To test for doneness, insert a meat thermometer
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.
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
NEVER use the cavity for storing cookbooks
Select, store and handle food carefully to pre-
serve its high quality and minimize the spread of
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
not touch the safety door latches.
Keep aluminum foil used for shielding at least
1 inch away from walls, ceiling and door.
and the Microwave
the age of 7 should
oven with a supervising
near to them. Between the ages of 7 and 12, the
person should be in the same room.
The child must be able to reach the oven
if not, he/she should stand on a
At no time should anyone be allowed to lean or swing
on the oven door.
Children should be taught all safety precautions:
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 21 for Child Lock feature.