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SPECIAL NOTES ABOUT MICROWAVING
7
IMPORTANT SAFETY INFORMATION
SAFETY
FACT
SUPERHEATED WATER
Microwaved water and
other liquids do not always
bubble when they reach the
boiling point.
They can actually get
superheated and not
bubble at all.
Superheated liquid can
bubble up when it is moved
or when something like a
spoon or tea bag is put into
it.
To prevent this from
happening and causing
injury, do not heat any
liquid for more than 2
minutes per cup. After
heating, let the cup stand in
the microwave for 30
seconds before moving it or
putting anything into it.
• Avoid heating baby food in
glass
jars, even with the lid off. Make
sure all infant food is thoroughly
cooked. Stir food to distribute the
heat evenly. Be careful to prevent
scalding when warming formula.
The container may feel cooler
than the milk really is.
Always test the milk before
feeding the baby.
• Spontaneous boiling-Under
certain circumstances, liquids
may start to boil during or shortly
after removal from the microwave
oven. To prevent burns from
splashing liquid, we recommend
the following: before removing
the
container from the
oven, allow the
container to stand in the oven for
30 to 40 seconds after the oven
has shut off. Do not boil liquids in
narrow-necked containers such
as soft drink bottles, wine flasks
and especially narrow-necked
coffee cups. Even if the container
is opened, excessive steam can
build up and cause it to burst or
overflow.
• Don’t defrost frozen
beverages in narrow-necked
bottles (especially carbonated
beverages). Even if the
container is opened, pressure
can build up. This can cause
the container to burst, possibly
resulting in injury.
• Hot foods and steam can
cause burns. Be careful when
opening any containers of hot
food, including popcorn bags,
cooking
pouches and boxes. To
prevent possible injury, direct
steam away from hands and
face.
• Do not overcook potatoes.
They could dehydrate and
catch fire, causing damage to
your oven.
• Cook meat and poultry
thoroughly-meat to at least an
INTERNAL temperature of 160
F (71.1C).and poultry
to at least
an INTERNAL temperature of
180 F (82.2C). Cooking to
these temperatures usually
protects against food borne
illness.