10
E
person should be in the same room. The child must be able to reach the
DrawerMicro
Oven comfortably.
At no time should anyone be allowed to lean or swing on the DrawerMicro
Oven.
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 DrawerMicro
Oven is not a toy. See page 25
for Control Lock feature.
aBoUt SafetY
• Check
foods
to
see
that
they
are
cooked
to
the
United
States
Department
of Agriculture's recommended temperatures.
temP
fooD
160˚F (71˚C)
For fresh pork, ground meat, boneless white poultry, fish
seafood, egg dishes and frozen prepared food.
165˚F (74˚C)
For leftover, ready-to-reheat refrigerated, and deli and
carry-out “fresh” food.
170˚F (77˚C)
White meat of poultry.
180˚F (82˚C)
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 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
DrawerMicro
Oven while it’s in use and check cooking prog-
ress frequently so that there is no chance of overcooking food.
• NEVER
use
the
DrawerMicro
Oven 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
fi es.
See page 29.
