Viking D3 manual Cooking Safety, Temp Food

IMPORTANT– Please Read and Follow

Food	Do		Don't
Baby food	• Transfer baby food to	•	Heat disposable
	small dish and heat		bottles.
	carefully, stirring often.	•	Heat bottles with
	Check temperature before		nipples on.
	serving.	• Heat baby food in
	• Put nipples on bottles		original jars.
	after heating and shake
	thoroughly. “Wrist” test
	before feeding.
General	• Cut baked goods with	• Heat or cook in
	filling after heating to		closed glass jars or
	release steam and avoid		air tight containers.
	burns.	•	Can in the
	• Stir liquids briskly before,		microwave as
	during and after heating		harmful bacteria may
	to avoid “eruption”.		not 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 Depart- ment 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.

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.

Getting Started

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