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Visible bubbling or boiling when the container is removed from the microwave oven is not always present. THIS COULD RESULT IN VERY HOT LIQUIDS SUDDENLY BOILING OVER WHEN A SPOON OR OTHER UTENSIL IS INSERTED INTO THE LIQUID. To reduce the risk of injury to person: a. Do not overheat the liquid, d. Stir the liquid both before and halfway through heating it. c. Do not use straight-sided containers with narrow necks. d. After heating, allow the container to stand in the microwave oven for a short time before removing the container. e. Use extreme care when inserting a spoon or other utensil into the container. SAVE THESE INSTRUCTIONS! GROUNDING INSTRUCTIONS This appliance must be grounded. In the event of an electrical short circuit, grounding reduces risk of electric shock by providing an escape wire for the electric current. WARNING: Improper use of the grounding plug can result in a risk of electric shock. Electrical Requirements The electrical requirements are a 120 volt 60 Hz, AC only, 15 amp. It is recommended that a separate circuit serving only the oven be provided. The oven is equipped with a 3-prong grounding plug. It must be plugged into a wall receptacle that is properly installed and grounded. A short power-supply cord is provided to reduce risk of becoming entangled in or tripping over a long cord. Extension Cord: Do not use any extension cord to run this appliance. Notes: 1. If you have any questions about the grounding or electrical instructions, consult a qualified electrician or service person. Notes: 2. Neither Danby nor the dealer can accept any liability for damage to the oven or personal injury resulting from failure to observe proper electrical connection procedures. Radio or TV Interference Should there be any interference caused by the microwave oven to your radio or TV, check that the CONTINUES ON PAGE 4 3 GROUNDING INSTRUCTIONS microwave oven is on a different circuit, relocate the radio or TV as far away from the oven as possible or check position and signal of receiving antenna. Power Supply Cord 1. A short power supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord, 2. Longer cord sets or extension cords are available and may be used if care is exercised in their use. 3. If long cord or extension cord is used: a)The marked electrical rating of the cord set or extension cord should be at least as great as the electrical rating of the appliance. b)The extension cord must be a grounding-type 3-wire cord, and The longer cord should be arranged so that it will not drape over the counter op or table top where it can be pulled on by children or tripped over unintentionally. UTENSILS GUIDE 1. The ideal material for a microwave utensil is transparent to microwaves, it should allow energy to pass through the container and heat the food. 2. Microwaves cannot penetrate metal, so metal utensils or dishes with metallic trim should not be used. 3. Do not use recycled paper products when microwave cooking, as they may contain small metal fragments which may cause sparks and/or fires . 4. A round dish is preferable to oval or rectangular dishes, because food cooked in corners allow more exposure to microwaves. Over cooking at corners may occur. The list below is a general guide to help you select the correct utensils. Cookware Microwave Cooking Heat-Resistant Glass Yes Non Heat-Resistant Glass No Heat-Resistant Ceramics Yes Microwave-Safe Plastic Dish Yes Kitchen Paper Yes Metal Tray No Metal Rack No Aluminum Foil & Foil Containers Yes MICROWAVE COOKING PRINCIPLES The speed and evenness of microwave cooking is affected by the foods themselves. Microwaves penetrate foods to a depth of 1.8 to 3.8 cm (3/4 to 1 1/2 inches) on all surfaces. The interior of foods greater than 5 cm (2 inches) in diameter heats by conduction. Food with high water, fat or sugar content respond quickly to microwave energy. Quantity. Microwave cooking times are directly because energy is absorbed by the food itself, related to the amount of food in the oven CONTINUES ON PAGE 5 4 MICROWAVE COOKING PRINCIPLES Size. Small pieces cook faster than large ones. To speed cooking, cut pieces smaller than 5 cm(2 inches), so microwave can penetrate to the center from all sides. For even cooking, make all the pieces the same size. Shape. Foods irregular in shape, like fish or chicken breasts, take longer to cook in the thicker parts. To help them cook evenly, place the thickest parts to the outside of the dish, where they will receive more energy. Starting temperature. Frozen or refrigerated food takes longer to heat than food at room temperature. Moisture Content. Microwaves are attracted by moisture. Naturally moist foods microwave better than dry ones. Add a minimum of liquid to moist foods, as excess water slows cooking. Prick foods with skins like those on potatoes or squash, so internal steam can escape. Fat and Bone. Mar...

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