Table des Matières
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Doneness signs include:
•
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.
COOKING SAFETY
Check foods to see that they are cooked to the United States
Department of Agriculture's recommended temperatures.
TEMP
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.
FOOD
Eggs,
• Puncture egg yolks before cooking to prevent
sausages, nuts,
"explosion".
seeds, fruits &
• Pierce skins of potatoes, apples, squash, hot dogs and
vegetables
sausages so that steam escapes.
Popcorn
• Use specially bagged popcorn for the microwave.
• Listen while popping corn for the popping to slow to
1 or 2 seconds or use special Sensor Popcorn pad.
Baby food
• 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.
General
• Cut baked goods with filling after heating to release
steam and avoid burns.
• Stir liquids briskly before, during and after heating to
avoid "eruption".
• Use deep bowl, when cooking liquids or cereals, to
prevent boilovers.
• Food should be shorter than the Drawer Microwave.
Please refer to the height of side walls of the drawer.
E
IMPORTANT – PLEASE READ AND FOLLOW
FOOD
ABOUT FOODS
DO
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 Drawer Microwave while it is in use and check
cooking progress frequently so that there is no chance of
overcooking food.
•
NEVER use the oven 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.
• Cook eggs in shells.
• Reheat whole eggs.
• Dry nuts or seeds in shells.
• Pop popcorn in regular brown bags or glass
bowls.
• Exceed maximum time on popcorn package.
• Heat disposable bottles.
• Heat bottles with nipples on.
• Heat baby food in original jars.
• 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.
8
DON'T
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