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I,.I
SAFETY
FACT
SUPERHEATEDWATER
Microwaved water and
otherliquids donot
always bubblewhen
theyreach the boiling
point. Theycanactually
getsuperheatedand not
bubbleat all.
Superheatedliquid will
bubbleup outof thecup
when it ismovedor
when somethinglike
a spoonor teabag is
put intoit
Toprevent this from
happening and causing
injury, do not heat any
liquid for more than
2 minutes per cup.
After heating, let the cup
stand in the microwave
for 30 seconds before
moving it or putting
anything into it.
Avoid lteating baby tood
in glass jars, even witlt
tlte lid off. Make sure all
inLmt tood is tltorougltly
cooked. Stir tood to
distribute tlte lteat evenly.
Be careflll to prevent
scalding wlten warming
tormula or breast milk.
Tlte container may Joel
cooler tltan tlte milk
really is. Alw_ffs test tlte
milk beJore tceding
tlte baby.
Spontaneous boiling--
Under certain special
circmnsmnces, liquids
may start to boil during
or sltortly after remow_l
flon/ tlte microwave
oven. To prevent 1)urns
flon/ splashing liquid, we
recommend tlte tollowing:
beJore removing the
container flon/ the oven,
allow tlte container to
stand in tlte oven lot 30
to 40 seconds after tlte
oven ltas sltut off. Do not
boil liquids in narrow-
necked containers suclt
as soft drink bottles, wine
flasks and especially
narrow-necked coffee
cups. Even if tlte
container is opened,
excessive steam can build
up and cause it to burst
OF OVUF_]OW.
• Don't defrost Dozen
l)eveFag'es ill llaFFOW-
necked bottles (especially
carbonated be_vrages).
Even if tlte container is
opened, pressure can
build up. Tltis can cause
tlte container to burst,
possibly resulting in
illjut>
• Hot toods and steam
can cause burns. Be
carefitl wlten opening
any containers of ltot
tood, including popcorn
bags, cooking poucltes
and boxes. To prevent
possible il/.iury, direct
steam away ti'on/ ltands
and lace.
• Do not ovcrcook
potatoes. Tltey could
deltydrate and catclt
fire, causing damage to
yO/lF oven,
• Cook meat and poultry
tltorougltly--n/eat to at
least an INTERNAL
temperature of 160°F.
and poultry to at least an
INTERNAI, temperature
of 180°K Cooking to
tltese temperatures
usually protects against
toodborne illness.
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