About Foods; About Children And The Microwave - Dacor DCM24 Mode D'emploi

Information you need To Know

about Foods

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Eggs, sausages, • Puncture egg yolks before cooking to prevent
fruits & vegeta- "explosion".
bles • 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 the special POPCORN
pad.
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.
General • Cut baked goods with filling after heating to re-
lease 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.
about Children and The
Microwave
Children below the age of 7 should use the microwave
oven with a supervising person very near to them. Be-
tween the ages of 7 and 12, the supervising person
should be in the same room.
The child must be able to reach the microwave oven com-
fortably; if not, he/she should stand on a sturdy stool.
At no time should anyone be allowed to lean or swing on the
microwave oven door.
Children should be taught all safety precautions: use
potholders, remove coverings carefully, pay special at-
tention 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 oven is not a
toy. See page 21 for Safety Lock feature.
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Do
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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.
• Heat disposable bottles.
• Heat bottles with nipples on.
• Heat baby food in original jars.
• Heat or cook in closed glass jars or
airtight containers.
• Heat cans in the microwave as harmful
bacteria may not be destroyed.
• Deep fat fry.
• Dry wood, gourds, herbs or wet papers.