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General Use
Do NOT attempt to tamper with or make any adjustments
or repairs to door, control panel or any other part of the
oven. Do NOT remove outer panel from oven, Repairs
should only be done by qualified service personnel,
Do NOT operate the oven empty, The microwave energy
will reflect continuously throughout the oven if no food or
water is present to absorb energy,
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If a fire occurs in the oven, touch the Start/Stop pad and
LEAVE THE DOOR CLOSED. Disconnect the power
cord, or shut off power at the fuse or circuit breaker
panel.
Do NOT attempt to dry clothes, newspapers or other materials
in the oven. They may catch on fire.
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Do NOT use recycled paper products. Recycled paper
towe_s, napkins and waxed paper can contain metal
flecks which may cause arcing or ignite. Paper products
containing nylon or nylon filaments should be avoided, as
they may ignite.
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Some styrofoam trays (like those that meat is packaged
on) have a thin strip of metal embedded on the bottom.
When microwaved, the metal can burn the floor of the
oven or ignite a paper towel.
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Avoid inserting nails, wire, etc. through any holes in the
unit during operation. Never insert a wire, nail or any
other metal objects through the holes on the cavity or any
other holes or gaps, because such objects may cause
electric shock and microwave leakage.
Utensils
METAL CONTAINERS or dishes with metallic rims should
not be used, Arcing may occur,
METAL TWIST-TIES may not be used in the microwave
oven.
Do NOT use SEALED JARS or NARROW NECK bottles
for cooking or reheating. They may shatter.
Do NOT use CONVENTIONAL THERMO-METERS in
the microwave oven. They may cause arcing.
Remove PLASTIC STORE WRAPS before cooking or
defrosting foods inthe oven,
For FURTHER INFORMATION on proper cooking
utensils, refer to the COOKING GUIDE on page 16.
Food
Never use your microwave oven for HOME CANNING.
The oven is not designed to permit proper canning.
Improperly canned food may spoil and be dangerous to
consume.
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COOKING TIMES given in the cooking guide are
approximate. Factors that may affect cooking are starting
temperature, altitude, volume, size and shape of food
and utensils used. As you become familiar with the oven,
you will be able to adjust for these factors.
It is better to UNDERCOOK RATHER THAN OVERCOOK
foods. If food is undercooked, it can always be returned to
the oven for further cooking, If food is overcooked, nothing
can be done. Always start with minimum cooking times.
SMALL QUANTITIES of food or foods with LOW
MOISTURE content can burn, dry out or catch on fire if
cooked too long.
Do NOT boil eggs in their shell. Pressure may build up
and the eggs may explode.
Potatoes. apples, egg yolks, whole acorn squash and
sausage are some examples of food with NONPOROUS
SKINS. These must be pierced before cooking to prevent
bursting.
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POPCORN must be popped in a microwave corn popper.
Microwave popped corn produces a lower yield than
conventional popping. Do not use oven for popcorn unless
popped in a microwave approved popcorn utensil or unless
it's commercially packaged and recommended especially
for microwave ovens. Do not use oil unless specified by the
manufacturer.
Do NOT attempt to deep fat fry in your oven.
HEATED LIQUIDS can ERUPT if not mixed with air. Do
not heat liquids in your microwave oven without first
stirring.
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