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10 E
INFORMATION YOU NEED TO KNOW
ABOUT CHILDREN AND THE MICROWAVE
Children below the age of 7 should use the microwave oven with a supervising adult very near to them.
Between the ages of 7 and 12, the supervising adult should be in the same room.
The child must be able to reach the microwave oven comfortably; if not, he/she should stand on a
sturdy stool.
At no time should anyone be allowed to lean or swing on the microwave oven door.
Children should be taught all safety precautions: use potholders, remove coverings carefully, pay special
attention to packages of 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 microwave oven is not a toy. See page 29 for Safety Lock feature.
ABOUT FOOD
FOOD DO DON'T
Eggs, sausages,
nuts, seeds,
fruits &
vegetables
• Puncture egg yolks before cooking
to prevent “explosion”.
• Pierce skins of potatoes, apples,
squash, hot dogs and sausages so
that steam escapes.
• Cook eggs in shells.
• Reheat whole eggs.
• Dry nuts or seeds in shells.
Popcorn • Use specially bagged popcorn for
the microwave oven.
• Listen while popping corn for the
popping to slow to 1 or 2 seconds
or use special POPCORN pad.
• Pop popcorn in regular brown bags or
glass bowls.
• Exceed maximum time on popcorn
package.
Baby food • Transfer baby food to small dish
and heat carefully, stirring often.
Check temperature before serving.
• Put nipples on bottles after heating
and shake thoroughly. “Wrist” test
before feeding.
• Heat disposable bottles.
• Heat bottles with nipples on.
• Heat baby food in original jars.
General • Cut baked goods with lling after
heating to release steam and avoid
burns.
• Stir liquids briskly before and after
heating to avoid “eruption”.
• Use deep bowl, when cooking
liquids or cereals, to prevent
boilovers.
• Heat or cook in closed glass jars or air
tight containers.
• Can in the microwave as harmful
bacteria may not be destroyed.
• Deep fat fry.
• Dry wood, gourds, herbs or wet
papers.