IMPORTANT INFO YOU NEED TO KNOW
Use these utensils for safe microwave cooking and
reheating:
• glass ceramic (Pyroceram®), such as Corningware®.
• heat-resistant glass (Pyrex®)
• microwave-safe plastics
• microwave-safe paper plates
• microwave-safe pottery, stoneware and porcelain
• browning dish (Do not exceed recommended preheating
time. Follow manufacturer’s directions.)
These items can be used for short time reheating of foods
that have little fat or sugar in them:
• wood, straw, wicker
DO NOT USE:
• metal pans and bakeware (cookie sheets / brownie
pans)
• dishes with metallic trim
• non-heat-resistant glass
• non-microwave-safe plastics (margarine tubs)
• recycled paper products
• brown paper bags
• food storage bags
• metal twist-ties
Should you wish to check if a dish is safe for microwaving,
place the empty dish in the oven and microwave on HIGH
for 30 seconds. A dish which becomes very hot should not
be used.
The following coverings are ideal:
• Paper towels are good for covering foods for reheating
and absorbing fat while cooking bacon.
• Wax paper can be used for cooking and reheating.
• Plastic wrap that is specially marked for microwave use
can
be used for cooking and reheating. DO NOT allow plastic
wrap to touch food. Vent so steam can escape.
• Lids that are microwave-safe are a good choice because
heat is kept near the food to hasten cooking.
• Oven cooking bags are good for large meats or foods
that need tenderizing. DO NOT use metal twist-ties.
Remember to slit bag so steam can escape.
How to use aluminum foil in your Drawer Microwave:
• 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 Drawer Microwave. 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. THOR is not responsible for any damage to
the Drawer Microwave when accessories are used.
CHILD SAFETY
• Children below the age of 7 should use the Drawer
Microwave 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 Drawer Microwave comfortably.
• At no time should anyone be allowed to lean or swing on
the Drawer Microwave.
• 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 Drawer Microwave is not a
toy. See page 16 for Control Lock feature.
FOOD SAFETY
• Arrange food carefully. Place thickest areas towards
outside of dish.
• Watch cooking time. Cook for the shortest amount of
time indicated and add more as needed. Food severely
overcooked can smoke or ignite.
• Cover foods while cooking. Check recipe or cookbook for
suggestions: paper towels, wax paper, microwave plastic
wrap or a lid. Covers prevent spattering and help foods to
cook evenly.
• Shield with small flat pieces of aluminum foil any thin areas
of meat or poultry to prevent overcooking before dense,
thick areas are cooked thoroughly.
• Stir foods from outside to center of dish once or twice
during cooking, if possible.
• Turn foods over once during microwaving to speed cooking
of such foods as chicken and hamburgers. Large items like
roasts must be turned over at least once.
• Rearrange foods such as meatballs halfway through
cooking both from top to bottom and from right to left.
• Add standing time. Remove food from Drawer Microwave
and stir, if possible. Cover for standing time which allows
the food to finish cooking without overcooking.
• Check for doneness. Look for signs indicating that cooking
temperatures have been reached.
Doneness signs include:
• Food steams throughout, not just at edge.
• Center bottom of dish is very hot to the touch.
• Poultry thigh joints move easily.
• Meat and poultry show no pinkness.
• Fish is opaque and flakes easily with a fork.
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