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Les langues disponibles
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
160˚F
For fresh pork, ground meat, boneless white poultry, fi sh, seafood, egg dishes and frozen
prepared food.
165˚F
For leftover, ready-to-reheat refrigerated, and deli and carry-out 'fresh' food.
170˚F
White meat of poultry.
180˚F
Dark meat of poultry.
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
foodborne bacteria.
•
Keep waveguide cover clean. Food residue can cause arcing and/or fi res.
•
Use care when removing items from the oven so that the utensil, your clothes or accessories do not
touch the safety door latches.
FOOD
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