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need tenderizing. DO NOT use metal twist ties. Remember
to slit bag so steam can escape.
How to use aluminum foil in your Microwave Drawer:
• Small flat pieces of aluminum foil placed smoothly on the
food can be used to shield areas that are either defrosting or
cooking too quickly.
• Foil should not come closer than one inch to any surface
of the Microwave Drawer.
Should you have questions about utensils or coverings, check
a good microwave cookbook or follow recipe suggestions.
ACCESSORIES There are many microwave accessories
available for purchase. Evaluate carefully before you purchase
so that they meet your needs. A microwave-safe thermometer
will assist you in determining correct doneness and assure
you that foods have been cooked to safe temperatures. Sharp
is not responsible for any damage to the Microwave Drawer
when accessories are used.
ABOUT CHILDREN AND THE MICROWAVE
Children below the age of 7 should use the Microwave Drawer
with a supervising person very near to them. Between the
ages of 7 and 12, the supervising person should be in the
same room.
The child must be able to reach the Microwave Drawer
comfortably.
At no time should anyone be allowed to lean or swing on the
Microwave Drawer.
Children should be taught all safety precautions: use
potholders, remove coverings carefully, pay special attention
to packages that crisp food because they may be extra hot.
Donʼt assume that because a child has mastered one cooking
skill he/she can cook everything.
Children need to learn that the Microwave Drawer is not a
toy. See page 25 for Control Lock feature.
ABOUT SAFETY
• Check foods to see that they are cooked to the United States
Department of Agricultureʼs recommended temperatures.
160˚F - For fresh pork, ground meat, boneless white poultry,
fish, seafood, egg dishes and frozen prepared food.
165˚F - For leftover, ready-to-reheat refrigerated, and deli and
carry-out “fresh” food.
170˚F - White meat of poultry.
180˚F - Dark meat of poultry.
To test for doneness, insert a meat thermometer in a thick
or dense area away from fat or bone. NEVER leave the
thermometer in the food during cooking, unless it is approved
for microwave use.
• ALWAYS use potholders to prevent burns when handling
utensils that are in contact with hot food. Enough heat from
the food can transfer through utensils to cause skin burns.
• Avoid steam burns by directing steam away from the face
and hands. Slowly lift the farthest edge of a dishʼs covering
and carefully open popcorn and oven cooking bags away from
the face.
• Stay near the Microwave Drawer while itʼs in use and check
cooking progress frequently so that there is no chance of
overcooking food.
• NEVER use the Microwave Drawer for storing cookbooks
or other items.
• Select, store and handle food carefully to preserve its high
quality and minimize the spread of foodborne bacteria.
• Keep waveguide cover clean. Food residue can cause arcing
and/or fires. See page 27.
MICROWAVE DRAWER COOKING
ABOUT FOODS
FOOD DO DON’T
Eggs,
sausages,
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.
• Listen while popping
corn for the popping
to slow to 1 or 2
seconds or use special
Sensor 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
filling 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.
• Food should be
shorter than the
Microwave Drawer.
Please refer to the
height of side walls of
the drawer.
• Heat or cook in
closed glass jars or
airtight containers.
• Can in the
microwave as
harmful bacteria
may not be
destroyed.
• Deep fat fry.
• Drywood, gourds,
herbs or wet papers.