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When opening or closing the Convection DrawerMicro
oven quickly, food in the Convection DrawerMicro oven
may be spilled. See page 34 for CLEANING INSTRUC-
TIONS.
ABOUT MICROWAVE COOKING
• Arrange food carefully. Place thickest areas toward
outside of dish.
• Watch cooking time. Cook for the minimum time
indicated and add more as needed. Food severely
overcooked can smoke or ignite.
• Do not use metal dishes for microwave cooking. There
is a risk of electric discharge or ignition.
• Cover foods before cooking. Covers prevent splattering
and help foods cook evenly. Follow recipe or cookbook
suggestions for covers, such as paper towels, wax paper,
microwave-safe plastic wrap or a lid.
• Stir foods from outside to center of dish once or twice
during cooking, if possible.
• Turn foods over once during microwaving to speed
cooking of foods like chicken and hamburgers. Large
items like roasts must be turned over at least once.
• Rearrange foods like meatballs both from top to bottom
and from left to right half way through cooking.
• Add standing time to allow the food to nish cooking
without overcooking. At the end of cooking time,
remove food from Convection DrawerMicro oven, stir,
if possible, and cover for standing time.
• Check for doneness. Look for signs indicating that
cooking temperatures have been reached.
Doneness signs include:
- Food steams throughout, not just at edge.
- Center bottom of dish is very hot to the touch.
- Poultry thigh joints move easily.
- Meat and poultry show no pinkness.
- Fish is opaque and akes easily with a fork.
ABOUT CHILDREN AND THE
MICROWAVE
Children can safely use the Convection DrawerMicro if
they understand and follow safety precautions, including:
• Use potholders to handle dishes.
• Remove coverings carefully to avoid steam burns.
• Be careful with packages that crisp food, as they may
be extra hot.
Young children or children without cooking experience
should be supervised when using the Convection
DrawerMicro. A child who has mastered some cooking
skills may still need help and supervision for some tasks
to avoid accident and injury.
To avoid spills and burns, a child must be able to reach
the Convection DrawerMicro oven comfortably.
ABOUT SAFETY
Always cook foods to the safe temperatures recom-
mended by United States Department of Agriculture.
145˚F - Fish
160˚F - Pork, ground beef/veal/lamb, egg dishes
165˚F - Whole, pieces and ground turkey/chicken/
duck, leftovers, ready-to-reheat refrigerated
food, deli food and carry-out fresh food
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 han-
dling utensils 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 dish
cover and carefully open popcorn and oven cooking
bags away from the face.
• After cooking, the surfaces of the drawer, oven cavity
and oven guides will be extremely hot. Use caution
and avoid skin contact with hot surfaces to prevent
burns and injury.
• Stay near the Convection DrawerMicro oven while in
use and check cooking progress frequently so there is
no chance of overcooking food.
• NEVER use the Convection DrawerMicro oven for
storing cookbooks or other items.
• Select, store and handle food carefully to preserve its
high quality and minimize the spread of foodborne
bacteria.
Information You Need To know
7
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