Sharp KB-3411JK KB-3411JS , KB-3411JK , KB-3411JW Operation Manual - Page 16

MICROWAVE DRAWER COOKING need tenderizing. DO NOT use metal twist ties. Remember to slit bag so steam can escape. How to use aluminum foil in your Microwave Drawer: • Small flat pieces of aluminum 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 follow recipe suggestions. ACCESSORIES 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 foods 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 the 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. Donʼt 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 29 for Control Lock feature. ABOUT SAFETY • Check foods to see that they are cooked to the United States Department of Agricultureʼs 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 deli 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 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 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 dishʼs covering and carefully open popcorn and oven cooking bags away from the face. • Stay near the Microwave Drawer while itʼs in use and check cooking progress frequently so that there is no chance of overcooking food. • NEVER use the Microwave Drawer for storing cookbooks or other items. • Select, store and handle food carefully to preserve its high quality and minimize the spread of foodborne bacteria. • Keep waveguide cover clean. Food residue can cause arcing and/or fires. See page 32. ABOUT FOODS FOOD DO Eggs, sausages, fruits & vegetables • Puncture egg yolks before cooking to prevent "explosion". • Pierce skins of potatoes, apples, squash, hot dogs and sausages so that steam escapes. Popcorn • Use specially bagged popcorn for the microwave. • Listen while popping corn for the popping to slow to 1 or 2 seconds or use special Sensor Popcorn pad. DON'T • Cook eggs in shells. • Reheat whole eggs. • Dry nuts or seeds in shells. • Pop popcorn in regular brown bags or glass bowls. • Exceed maximum time on popcorn package. Baby food General • Transfer baby food to small dish and heat carefully, stirring often. Check temperature before serving. • Put nipples on bottles after heating and shake thoroughly. "Wrist" test before feeding. • Heat disposable bottles. • Heat bottles with nipples on. • Heat baby food in original jars. • Cut baked goods with filling after heating to release steam and avoid burns. • Stir liquids briskly before and after heating to avoid "eruption". • Use deep bowl, when cooking liquids or cereals, to prevent boilovers. • Food should be shorter than the Microwave Drawer. Please refer to the height of side walls of the drawer. • Heat or cook in closed glass jars or airtight containers. • Can in the microwave as harmful bacteria may not be destroyed. • Deep fat fry. • Drywood, gourds, herbs or wet papers. 16