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a Wtenmsmay’k?mw
b
transferred
fromthe heatedfood.Potholders
maybeneededtohandletheutensil.
@ the ovenfloor
can become too hot to touehe13e
carefultouchingthefloor during
andafter cooking.
=I?oodscookedb (such
aspasta)maytendtoboilovermore
rapidlythanfoodscontainingless
moisture. Shouldthis occur,refer
topage 18for instructionsonhow
to clean the insideoftheoven.
= notuse
a tkermorneterin foodyouare
microwavingunlessthe
lhermlometeris designedor
recommendedforuse in the
microwaveov~n.
‘ Removethe probe
fl”m%l!the cwenwhen!not Usingit
@cook with. If youleavethe
protwinsidethe ovenwithout
imertin~ it in food51liquid, and
O.mon microwaveenergy,it can
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ofatleast 16001?.
This assuresthat, intheremote
possibilitythattrichinamaybe
presentin themeat, itwillbe
killedandmeatwillbe safeto eat.
e BoiIingeggsis not
ill a microwave
ovem Pressurecanbuildup
insideeggyolkand maycauseit
toburst, rxxultingin injury.
a Foods with outer
%lti#9 suchas potatoes,
sausages,tomatoes,apples,
chickenliversandothergiblets,
am!eggs(seepreviouscaution)
shouldbe piercedtoallowsteam
to escapeduringcooking.
e cooking
pouches
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