Operation Guide

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• Cover foods while cooking. Check recipe or cookbook for
suggestions, such as paper towels, wax paper, microwave
plastic wrap or a lid. Covers prevent spattering and help
foods to cook evenly.
• Stir foods from outside to center of dish once or twice during
cooking, if possible.
• Turn foods over once during microwaving to speed cooking
of such foods as chicken and hamburgers. Large items like
roasts must be turned over at least once.
• Rearrange foods such as meatballs halfway through cooking
both from top to bottom and from right to left.
• Add standing time. Remove food from Convection
Microwave Drawer and stir, if possible. Cover for standing
time to allow food to nish cooking without overcooking.
• Check for doneness. Look for signs indicating that cooking
temperatures have been reached.
Doneness signs include:
- Food steams throughout, not just at edge.
- Center bottom of dish is very hot to the touch.
- Poultry thigh joints move easily.
- Meat and poultry show no pinkness.
- Fish is opaque and akes easily with a fork.
ABOUT CHILDREN AND THE
MICROWAVE
Children below the age of 7 should use the Convection Micro-
wave Drawer 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 Convection
Microwave Drawer comfortably.
At no time should anyone be allowed to lean or swing on the
Convection Microwave Drawer.
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 they can cook everything.
Children need to learn that the Convection Microwave Drawer
is not a toy. See page 33 for Control Lock feature.
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 - Whole, pieces and ground turkey/chicken/duck
Leftover, ready-to-reheat refrigerated, deli and
carry-out fresh food
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.
• After cooking, the surfaces of the drawer, oven cavity and
Convection Microwave Drawer guides will be extremely
hot. Use caution to avoid contact of skin with hot surfaces
to prevent burns and injury.
• Stay near the Convection Microwave Drawer while it’s in
use and check cooking progress frequently so that there is
no chance of overcooking food.
• NEVER use the Convection 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.
INFORMATION YOU NEED TO KNOW