Bedienungsanleitung Sharp KB5121K (Seite 15 von 32) (Englisch)

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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.

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 27 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 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 removing

heated food from the Microwave Drawer or handling utensils

that are in contact with hot food. Enough heat from the

food can transfer through utensils and to the bottom of the

Microwave Drawer 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.

• 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 30.

ABOUT FOODS

FOOD DO DON’T

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.

• Cook eggs in

shells.

• Reheat whole

eggs.

• Dry nuts or

seeds in shells.

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

Popcorn pad.

• Pop popcorn in

regular brown

bags or glass

bowls.

• Exceed

maximum time

on popcorn

package.

Baby

food

• 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.

General

• 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.

• Dry wood,

gourds, herbs

or wet papers.

MICROWAVE DRAWER COOKING

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