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iNFORMATiON YOU NEED TO KNOW
° microwave-safe pottery, stoneware and porcelain
° browning dish (Do not exceed recommended preheating
time. Follow manufacturer's directions.)
These items can be used %r short time reheating of %ods that
have little fat o3"sugar in them:
° wood, straw, wicker
OPEN OR CLOSE MICROWAV_ DRAWER
Always press the OPEN or ('LOSE pad on tile control panel to
open o3"close the Microwave Drawer.
Do not push or pull the Microwave Drawer by hand, except
ill case of emergency, such as a power failure. If necessary,
push or pull slowly.
DO NOT USE
• metal pans and bakeware
• dishes with metallic trim
° non-heat-resistant glass
° non-microwave-safe plastics (margarine tubs)
• recycled paper products
brown paper bags
food storage bags
• metal twist-ties
Should you wish to check if a dish is safe for microwaving,
place the empty dish in the oven and microwave on HIGH fbr 30
seconds. A dish which becomes very hot should not be used.
The following coverings are ideal:
• Paper towels are good fbr covering foods fbr reheating and
absorbing fat while cooking bacon.
• Wax paper can be used for cooking and reheating.
• Plastic wrap that is specially marked fbr microwave use can
be used for cooking and reheating. DO NOT allow plastic
wrap to touch food. Vent so steam can escape.
• Lids that are microwave-safe are a good choice because heat
is kept near the food to hasten cooking.
° Oven cooking bags are good for large meats or foods that
need tenderizing. DO NOT use metal twist ties. Remember
to slit bag so steam can escape.
How to use aluminum foil in your Microwave Drmver:
Small flat pieces of aluminmn 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 fbllow recipe suggestions.
ACCENSOR|I:S 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 fbods 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 tile 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.
Don't 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 16 for Control Lock feature.
ABOUT SAFETY
• Check foods to see that they are cooked to the United States
Department of Agriculture's 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 dell 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 fi'om 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 dish's covering and
carefully open popcorn and oven cooking bags away from
the face.
• Stay near the Microwave Drawer while it's in use and check
cooking progress frequently so that there is no chance of
overcooking food.
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