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IMPORTANT SAFETY INSTRUCTIONS
(continued)
• Some products such as whole eggs and sealed
containers—for example, closed glass jars—
will explode and should not be heated in this
microwave oven. Such use of the microwave/
convection oven could result in injury.
• 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
or breast milk. The container may feel cooler than
the milk really is. Always test the milk before
feeding the baby.
• When using the convection or combination
cooking functions, both the outside and inside of
the oven will become hot. Always use hot pads to
remove containers of food and accessories such as
broiler pan, oven shelf and temperature probe.
• Oversized food or oversized metal cookware
should not be used in a microwave
/
convection
oven because they increase the risk of electric
shock and could cause a fire.
• Do not clean with metal scouring pads. Pieces
can burn off the pad and touch electrical parts
involving risk of electric shock.
• Do not use paper products when the
microwave
/
convection oven is operated in the
convection or combination mode.
• 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.
• Use foil only as directed in this guide. TV dinners
may be microwaved in foil trays less than 3/4″ high;
remove the top foil cover and return the tray to the
box. When using foil in the microwave/convection
oven, keep it at least 1 inch away from the sides
of the oven.
• Sometimes, the oven floor and walls can become
too hot to touch. Be careful touching the floor and
walls during and after cooking.
• Do not cover the shelf or any other part of the
oven with metal foil. This will cause overheating
of the microwave
/
convection oven.
• Cookware may become hot because
of heat transferred from the heated
food. Pot holders may be needed to
handle the cookware.
• Do not store any materials, other than our
recommended accessories, in this oven when not
in use.
• Foods cooked in liquids (such as pasta) may tend
to boil over more rapidly than foods containing less
moisture. Should this occur, refer to the Care and
Cleaning section(s) for instructions on how to clean
the inside of the oven.
• Thermometer—Do not use regular cooking or
oven thermometers when cooking by microwave
or combination. The metal and mercury in these
thermometers could cause “arcing” and possible
damage to the oven. Do not use a thermometer in
food you are microwaving unless the thermometer
is designed or recommended for use in the
microwave oven.
• Remove the temperature probe from the oven
when not using it to cook with. If you leave the
probe inside the oven without inserting it in food or
liquid, and turn on microwave energy, it can create
electrical arcing in the oven, damage oven walls and
damage the temperature probe.
• Plastic cookware—Plastic cookware designed
for microwave cooking is very useful, but should
be used carefully. Even microwave-safe plastic may
not be as tolerant of overcooking conditions as are
glass or ceramic materials and may soften or char if
subjected to short periods of overcooking. In longer
exposures to overcooking, the food and cookware
could ignite. For these reasons: 1) Use microwave-
safe plastics only and use them in strict
compliance with the cookware manufacturer’s
recommendations. 2) Do not subject empty
cookware to microwaving. 3) Do not permit
children to use plastic cookware without complete
supervision.
• When cooking pork, follow the directions exactly
and always cook the meat to an internal temperature
of at least 170°F. This assures that, in the remote
possibility that trichina may be present in the meat,
it will be killed and meat will be safe to eat.
• Do not boil eggs in a microwave oven. Pressure
will build up inside egg yolk and will cause it to
burst, possibly resulting in injury.
• Foods with unbroken outer ‘‘skin’’
such as potatoes, sausages, tomatoes,
apples, chicken livers and other
giblets, and egg yolks (see previous
caution) should be pierced to allow
steam to escape during cooking.
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