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Warning and Safety instructions
15
Risk of injury caused by hot food. When heating food up, the heat
is created directly in the food itself. For this reason the crockery will
remain cooler than the food (except when using oven-proof stone-
ware). The crockery is only warmed by the heat of the food.
Before serving, always check the temperature of the actual food it-
self after taking it out of the oven. The temperature of the container
is not an indication of the temperature of the food or liquid in it. This
is particularly important when preparing food for babies, chil-
dren, and the elderly or infirm. After reheating food, especially food
for babies and small children, stir the food or shake the container
and check that the temperature does not pose any danger of burn-
ing. Double check after it has been left to stand.
The Microwave function is not suitable for cleaning or disin-
fecting items because it may involve high temperatures. There is a
risk of burning when items are removed from the oven.
Risk of injury from increased pressure in closed containers or
bottles. Pressure can build up during reheating in sealed containers
or bottles, causing them to explode.
Never cook or reheat food or liquids in sealed containers or bottles.
Open containers beforehand. In the case of baby bottles, the screw
top and teat must be removed.
When heating food, and in particular liquids, using the Micro-
wave function, the boiling point may be reached without the pro-
duction of typical bubbles. The liquid does not boil evenly through-
out. This boiling delay can result in the liquid boiling over explosively.
Take care when taking the container out of the oven, as the hot liquid
can cause severe scalding. Under certain circumstances, the pres-
sure can be so high that the door opens automatically.
Stir liquids well before heating. After heating, wait at least
20seconds before removing the container from the oven compart-
ment. In addition, a glass rod or similar item, if available, can be
placed in the container during heating.
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