Bertazzoni 30 Microwave Oven Manuale Proprietario

•  Check for doneness. Look for signs indicating that cooking 

temperatures have been reached. 

 - 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.

• 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.

• Use specially bagged 

popcorn for the 

microwave oven.

• Listen while popping 

corn for the popping 

to slow to 1 or 2 

seconds or use 

special 

POPCORN 

pad.

• Pop popcorn in 

regular brown bags 

or glass bowls.

• Exceed maximum 

time on popcorn 

package.

• 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.

• 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.

• Heat or cook in 

closed glass jars or 

air tight containers.

• Can in the 

microwave as 

harmful bacteria 

may not be 

destroyed.

• Deep fat fry.
• Dry wood, gourds, 

herbs or wet 

papers.

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

States  Department  of  Agriculture's  recommended 

temperatures.

160˚

for fresh pork, ground meat, boneless white 

poultry, fish, seafood, egg dishes and frozen 

prepared food.

165˚

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 oven 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 dish's covering 

and carefully open popcorn and oven cooking bags away 

from the face.

•  Stay  near  the  oven  while  it's  in  use  and  check  cooking 

progress frequently so that there is no chance of overcooking 

food.

•  NEVER use the cavity 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.

•  Use care when removing items from the oven so that the 

utensil, your clothes or accessories do not touch the safety 

door latches.

Children below the age of 7 should use the microwave oven 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 oven comfortably; if not, he/

she should stand on a sturdy stool.
At no time should anyone be allowed to lean or swing on the 

oven door.
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 microwave oven is not  a toy. See 

page 18 for CHILD LOCK feature.

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