INFORMATION YOU NEED TO KNOW
ABOUT safety
•Check foods to see that they are cooked to the United States Department of Agriculture’s recom- mended temperatures.
temp | food |
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160˚F | For fresh pork, ground meat, boneless white poultry, fish, seafood, egg dishes and frozen |
| prepared food. |
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165˚F | For leftover, |
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170˚F | White meat of poultry. |
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180˚F | Dark meat of poultry. |
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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.
•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 food- borne 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.
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