Sharp KB-3300JW User Manual

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.
Donʼt 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 25 for Control Lock feature.

ABOUT SAFETY

•  Check foods to see that they are cooked to the United States 

Department of Agricultureʼs 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 handling 

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

the food can transfer through utensils to cause skin burns.

•  Avoid steam burns by directing steam away from the face 

and hands. Slowly lift the farthest edge of a dishʼs covering 

and carefully open popcorn and oven cooking bags away from 

the face.
•  Stay near the Microwave Drawer while itʼs 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 27.

MICROWAVE DRAWER COOKING

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 

Sensor 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.

•  Drywood, gourds, 

herbs or wet papers.