E5
HeadingInformation You Need To Know
About Safety
Check foods to see that they are cooked to the United States Department of Agriculture’s recommended temperatures.
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- White meat of poultry.
- 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 uten-
sils 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 microwave oven
while it’s in use and
check cooking progress frequently so that there is no
chance of overcooking food.
• NEVER use the Microwave 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 stirrer cover clean. Food residue can cause
• Use care when removing items from the oven so that
the utensil, your clothes or accessories do not touch
the safety door latches.
About Foods
FOOD DO DON’T
Eggs, sausages,
fruits &
vegetables
• -
plosion”.
• Pierce skins of potatoes, apples, squash, hot dogs
and sausages so that steam escapes.
• Cook eggs in shells.
• Reheat whole eggs.
• Dry nuts or seeds in shells.
Popcorn • Use specially bagged popcorn for the microwave.
• Listen while popping corn for the popping to slow
to 1 or 2 seconds or use the special POPCORN
pad.
• Pop popcorn in regular brown bags or
glass bowls.
• Exceed maximum time on popcorn
package.
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
• Heat disposable bottles.
• Heat bottles with nipples on.
• Heat baby food in original jars.
General •
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lease steam and avoid burns.
• Stir liquids briskly before and after heating to
• Use deep bowl, when cooking liquids or cereals, to
prevent boilovers.
• Heat or cook in closed glass jars or
airtight containers.
• Heat cans in the microwave as harmful
bacteria may not be destroyed.
• Deep fat fry.
• Dry wood, gourds, herbs or wet papers.