About Safety - Viking Professional VHSO205 Use And Care Manual

about Safety

• Check foods to see that they are cooked to the United States Department
of Agriculture's recommended temperatures.
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 oven use.
temp
160˚F (71˚C)
165˚F (74˚C)
170˚F (77˚C)
180˚F (82˚C)
• 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 fires.
• Use care when removing items from the oven so that the utensil, your
clothes or accessories do not touch the safety door latches.
• Keep aluminum foil used for shielding at least 1" away from walls, ceiling
and door of oven.
For fresh pork, ground meat, boneless white poultry, fish,
seafood, egg dishes and frozen prepared food.
For leftover, ready-to-reheat refrigerated, and deli and
carry-out "fresh" food.
White meat of poultry.
Dark meat of poultry.
fooD
1