GE JVM1850 Manual Del Propietário página 5

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SUPERHEATED WATER
Microwaved water and other
liquids do not always bubble
when they reach the boiling
point. They can actually get
superheated and not bubble
at all.
Superheated liquid will bubble
up out of the cup when it is
moved or when something like
a spoon or tea bag is put into it.
To prevent this from
happening and causing injury,
do not heat any liquid for
more than 2 minutes per cup.
After heating, let the cup
stand in the microwave for
30 seconds before moving it
or putting anything into it.
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Avoid heating baby food in
glass jars, even with the lid
off. Make sure all infant
food is thoroughly cooked.
Stir food to distribute the
heat evenly. Be careful to
prevent scalding when
warming formula or breast
milk. The container may
feel cooler than the milk
really is. Always test the milk
before feeding the baby.
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Don't defrost frozen
beverages in narrow-necked
bottles (especially
carbonated beverages).
Even if the container is
opened, pressure can build
up. This can cause the
container to burst, possibly
resulting in injury.
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Spontaneous boiling –
Under certain special
circumstances, liquids
may start to boil during or
shortly after removal from
the microwave oven.
To prevent burns from
splashing liquid, we
recommend the following:
before removing the
container from the oven,
allow the container to
stand in the oven for
30 to 40 seconds after the
oven has shut off. Do not
boil liquids in narrow-
necked containers such as
soft drink bottles, wine
flasks and especially
narrow-necked coffee cups.
Even if the container is
opened, excessive steam
can build up and cause it
to burst or overflow.
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Hot foods and steam can
cause burns. Be careful
when opening any
containers of hot food,
including popcorn bags,
cooking pouches and
boxes. To prevent possible
injury, direct steam away
from hands and face.
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Do not overcook potatoes.
They could dehydrate and
catch fire, causing damage
to your oven.
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Cook meat and poultry
thoroughly—meat to at
least an INTERNAL
temperature of 160°F
and poultry to at least an
INTERNAL temperature
of 180°F. Cooking to
these temperatures
usually protects against
food-borne illness.
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