comenzar

IMPORTANTE–Lea y siga las instrucciones

Para

Alimento

General

Lo que debe hacer

Corte los alimentos horneados con relleno después de calentarlos para liberar el vapor y prevenir las quemaduras.

Revuelva bien los líquidos antes, durante y después de calentar para evitar “erupciones”.

Use un tazón profundo al cocinar líquidos o cereales para evitar que rebosen.

Lo que no debe hacer

Calentar o cocinar en frascos de vidrio cerrados o en recipi- entes herméticos.

Preparar conservas o mermeladas en el microondas ya que las bacterias dañi- nas podrían no ser destruidas.

Freír en aceite.

Secar madera, calabazas, hierbas o papeles húmedos.

Seguridad al cocinar

Verifique que la cocción de los alimentos se realice de acuerdo a las temperaturas recomendadas del Departamento de Agricultura de los EE.UU.

Temperatura

Alimento

 

 

 

145˚F

(63˚C)

Pez

 

 

 

160˚F

(71˚C)

Carne de cerdo, carne molida de vacuno /

 

 

cordero, platos de huevo

 

 

 

165˚F

(74˚C)

Para sobras, comida refrigerada lista para

 

 

recalentar y platos preparados y comida “lista”

 

 

para llevar. El total, los pedazos y molió pavo/

 

 

pollo/pato.

 

 

 

Para probar la cocción, introduzca un termómetro para carne en un área gruesa o densa lejos de la grasa y el hueso. NUNCA deje el termómetro en los alimentos durante la cocción, a menos que sea aprobado para uso en microondas.

SIEMPRE use una agarradera para prevenir quemaduras al manipu- lar utensilios que están en contacto con los alimentos calientes. El calor de los alimentos puede transferirse a través de los utensilios causando quemaduras en la piel.

Evite las quemaduras causadas por el vapor apartándolo de su rostro y manos. Levante lentamente el borde más alejado de la

S

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Viking F20974 manual Seguridad al cocinar, Comenzar, Para Alimento, Temperatura Alimento

F20974 specifications

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