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ABOUT SAFETY
Check foods to see that they are cooked to the following recommended temperatures.
TEMP
160 ˚F
...for fresh pork, ground meat, boneless white poultry, fish, seafood,
egg dishes and frozen prepared food.
165 ˚F
...for leftover, ready-to-reheat refrigerated, and deli and carry-out
"fresh" food.
...white meat of poultry.
170 ˚F
180 ˚F
...dark meat of poultry.
•To test for doneness, insert a meat thermometer in a thick or dense
area away from fat of bone. NEVER leave the thermometer in the food
during cooking, unless it is approved for microwave oven 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
fires.
•Use care when removing items from the oven so that utensil, your
clothes or accessories do not touch the safety door latches.
FOOD
English
8
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