Viking D3, RDMOS201SS manual Cooking Safety, Temp Food

IMPORTANT– Please Read and Follow

Food	Do	Don't
General	• Cut baked goods with	• Heat or cook in
	filling after heating	closed glass jars or
	to release steam	air tight containers.
	and avoid burns.	• Can in the microwave
	• Stir liquids briskly before,	as harmful
	during and after heating	bacteria may not
	to avoid “eruption”.	be destroyed.
	• Use deep bowl, when	• Deep fat fry.
	cooking liquids or cereals,	• Dry wood, gourds,
	to prevent boilovers.	herbs or wet papers.

Cooking Safety

Check foods to see that they are cooked to the United States Department of Agriculture's recommended temperatures.

Temp		Food
145˚F	(63˚C)	Fish
160˚F	(71˚C)	Pork, ground beef/veal/lamb, egg dishes
165˚F	(74˚C)	For leftover, ready-to-reheat refrigerated, and deli
		and carry-out “fresh” food. Whole, pieces and
		ground turkey/chicken/duck.
170˚F	(74˚C)	white meat of poultry.
180˚F	(74˚C)	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 dish’s covering and carefully open popcorn and oven cooking bags away from the face.

Getting Started

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