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I!1
FACT
SUPERHEATEDWATER
Microwaved water and
otherliquidsdonot
always bubble when
theyreach theboiling
point. Theycanactually
getsuperheatedandnot
bubbleat all,
Superheated liquid will
bubble up out of the cup
when it is moved or
when something like a
spoon or tea hag is put
into it.
To prevent this frmn
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 heating baby food
ln¢l s "
• g ais lars, even with the
lid oil. Make sure all
infaru food is thoroughly
cooked. Stir tood to
distribute the heat
evenly. Be careful to
prevent scaldirlg when
warrning forrnula or
breast milk. The container
may teel cooler than the
milk really is. Always test
tile milk before teedino-
tile baby.
• Spormmeous boiling-
Under certain special
circumstances, liquids
rna_, start to boil during
or shortly atier removal
ti'om the microwave oven.
To prevent burns t_'om
splashing liquid, we
recommend the tollowing:
before removing tile
container ti'ol-n the oven,
allow the container to
stand in the oven t0r 3(1
to 4(1seconds atier the
ovell has shllt off, Do llOt
boil liquids in narrox_=
necked containers such
as SOildrink botdes, wine
flasks and especially
narro_=necked cotDe
cups. Even if the
container is opened,
excessive steam can build
up and cause it to burst
or overflow.
• Don't defl'ost t_'ozen
beverages irl IlaYrow-
necked bottles (especially
carb()nated beverages).
Even if the container is
opened, pressure can
build up. This can cause
the container to burst,
possibly resuhing in
irljuI)-.
• Hot t6ods and steam
can cause burns. Be
careful when opening
any containers of hot
t0od, including popcorn
bags, cooking pouches
and boxes. To prevent
possible i_!iury, direct
steanl away ti'ol-n hands
and titce.
• I)o not overcook
potatoes. They could
dehydrate and catch
fire, causing damage to
your oven.
• Cook meat and poult D-
thoroughl}-meat to at
least an INTERNAL
temperature of 160°F.
and poultry to at least an
INTERNAL temperature
ot 180°F. ('ookino to
these temperatures
usually protects against
toodborne illness,
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