Viking Range Combi Steam/Convect VCSO210 Manuel D'utilisation Et D'entretien page 24

IMPORTANT–
TEMP
165˚F (74˚C)
• To test for doneness, insert a meat thermometer in a thick
or dense area away from fat or bone. NEVER leave the ther-
mometer in the food during cooking, unless it is approved for
microwave use.
• Accessible parts (e.g. oven door, oven cavity, dishes and acces-
sories) may become hot during use. Use dry pot holders or oven
mitts when removing container, food and oven accessories from
the oven and be careful not to touch the oven cavity to prevent
burns.
• Use care when opening door. Avoid steam burns by directing
steam away from the face and hands. Always stand back from
the oven when opening it.
• 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 qual-
ity and minimize the spread of foodborne bacteria.
• Use care when removing items from the oven so that the utensil,
your clothes or accessories do not touch the door projection.
• Do not touch around the oven light. This part will become hot
when the oven light is on.
• To avoid burns, always be careful of splashing grease from the
baking tray when removing roasted or broiled meats from the
oven.
• To avoid burns, always test food and container temperature and
stir before serving. Pay special attention to the temperature of
E
Please Read and Follow
For leftover, ready-to-reheat refrigerated, deli
and carry out " fresh" food, whole chicken or
turkey, chicken or turkey breasts and ground
poultry used in chicken or turkey burgers.
Note: Do not cook whole, stuffed poultry.
Cook stuffing separately to 165°F (74°C).
22
FOOD