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— Do not use the Sensor Features twice in
succession on the same food portion. If food
is undercooked after the first countdown, use
MICRO COOK for additional cooking time.
— Do not use the oven for storage purposes.
Do not leave paper products, cooking
utensils or food in the oven when not in use.
— If materials inside the oven ignite, keep oven
door closed, turn oven off, and disconnect
power cord, or shut off power at the fuse or
circuit breaker panel.
• 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
the metal accessory rack 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 manual.
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 oven, keep the foil at least
1″ away from sides of the oven.
• 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.
• Sometimes, the oven floor and walls can
become too hot to touch. Be careful touching
the floor and walls during and after cooking.
• 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.
• Cook meat and poultry thoroughly—meat
to at least an INTERNAL temperature of
160°F and poultry to at least an INTERNAL
temperature of 180°F. Cooking to these
temperatures usually protects against foodborne
illness.
• 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.
(continued next page)
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