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3
SAFETY PRECAUTIONS
General Use
1
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.
2
Do NOT operate the oven empty. The micro-
wave energy will reflect continuously through-
out the oven if no food or water is present to
absorb energy.
3
If a fire occurs in the oven, touch the PAUSE/
CLEAR pad and LEAVE THE DOOR
CLOSED. Disconnect the power cord, or shut
off power at the fuse or circuit breaker panel.
4
Do NOT attempt to dry clothes, newspapers
or other materials in the oven. They may catch
fire.
5
Do NOT use recycled paper products,
as they
may contain impurities which may cause
sparks and/or fires when used.
6
Do NOT hit or strike control panel. Damage
to controls may occur.
7
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.
8
Keep the waveguide cover clean at all times.
Wipe the over interior with a soft damp cloth
after each use. If you leave grease or fat
anywhere in the cavity it may overheat, smoke
or even catch fire when next using the oven.
Utensils
1
METAL CONTAINERS or dishes with metallic
rims should not be used. Arcing may occur.
2
METAL TWIST-TIES may not be used in the
microwave oven.
3
Do NOT use SEALED JARS or NARROW
NECK bottles for cooking or reheating. They
may shatter.
4
Do NOT use CONVENTIONAL THERMOM-
ETERS in the microwave oven. They may
cause arcing.
5
Remove PLASTIC STORE WRAPS before
cooking or defrosting foods in the oven.
Food
1
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.
2
COOKING TIMES given in the cooking guide
are approximate. Factors that may af fect
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 cooking times for
these factors.
3
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.
4
SMALL QUANTITIES of food or foods with
LOW MOISTURE content can burn, dry out
or catch fire if cooked too long.
5
Do NOT boil eggs in their shell. Pressure may
build up and the eggs will explode.
6
Potatoes, apples, egg yolks, whole acorn
squash and sausage are examples of food
with NONPOROUS SKINS. These must be
pierced before cooking to prevent bursting.
7
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.
8
Do NOT attempt to deep fat fry in your oven.
Never heat oil or fat for deep frying as you
cannot control the temperature and doing so
may lead to overheating and fire.
9
HEATED LIQUIDS can ERUPT if not mixed
with air. Do not h eat liquids in your microwave
oven without first stirring.