Specifications

IINFORMAIION YOUNEED10 KNOW
ABOUT NRCROWAVE COORRNG
* Arrange food careiqAly Place thickest areas toward
outside of disk
° Watch cooking time. Cook %r the shortest amount
of tirne indicated and add more as needed. Foods
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 srnall flat pieces of aluminum foil any
thin areas of meats or poultry to prevent overcook=
ing before dense, thick areas are cooked thoroughly
• Stir foods t_om outside to center of dish once or
twice during cooking, if possible.
• Turn %ods over once during rnicrowaving to speed
cooking of such %ods as chicken and hamburgers.
Large items like roasts must be turned over at
least once.
* Rearrange foods like rneatballs halfway through
cooking both t]:orntop tobottom and from the center
of the dish to the outside.
"Add standing tirne. Remove %od t_oru oven and
stir, if possible. Cover for standing time which
allows the food to finish cooking without
overcooking.
. Check for doneness. Look %r signs indicating that
cooking temperatures have been reached.
Doneness signs include:
o Food stearns throughout, not just at edge.
o Center bottom of dish is very hot to the touch.
o Poultry thigh joints move easily.
o Meats and poultry show no pinkness.
o Fish is opaque and flakes easily with a %rk.
ABOUT SAFETY
• Check %ods to see that they are cooked to the
United States Department of Agriculture's recon>
mended ternperaR_res:
160_F
165IF
170K
180K
... for fresh pork, ground meat.
boneless white poultw, tish.
seafood, egg dishes and
frozen prepared food.
... for leftover, ready-to-reheal
refrigerated, and deli and
carry-ore _l_esh' food.
_. white mere ofpoukry.
_. dm*kmeat ofpoultl 3
To test for doneness, insert a rneat thermometer in a
thick or dense area away t}om tat or bone. NEVER
leave the thermometer in food during cooking,
unless it is approved %r microwave oven use.
®
®
Always use potholders to prevent burns when
handling utensils that are in contact with hot food.
Enough heat t}om the food can transfer through
utensils to cause skin burns.
Avoid steam burns by directing steam away t_om
the face and hands. Slowly lift the farthest edge of
a dish's covering and carelqAly open popcorn and
oven cooking bags away t_om the face.
Stay near the oven while it's inuse and check cook=
ing progress t}equently so that there is no chance
of overcooking food.
NEVER use the cavity for storing cookbooks or
other items.
Select, store and handle %od carefu!ly to preserve
its high quality and minirnize the spread of
foodborne bacteria.
Keep waveguide cover clean. Food residue can
cause arcing and/or fires.
Use care when rernoving items ftom the oven so
that the utensil, your clothes or accessories do not
touch the safety door latches.