Appliances
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DIPLOMAT 4•107
• Check for indications that the food is thoroughly cooked.
- Food is steaming throughout, not just around the edges.
- Poultry thigh joints come apart and move easily.
- Meat or poultry is not pink in color.
- Fish is opaque and flakes easily with a fork.
- Center bottom of the dish is very hot to touch.
A meat thermometer is the best way to ensure that the food is cooked. The
meat thermometer should be inserted into the thickest part of the meat, away
from bone or fat. Most food should range between 160º F to 180º F. Never
leave the thermometer in during cooking as it can shatter.
Microwave Cooking Safety:
• Always use pot holder to prevent burns when handling utensils
that are in contact with hot food. Enough heat can transfer from
food through utensils to cause skin burns.
• Stay near microwave when cooking and check frequently during
cooking to prevent overcooking.
• Never use the cavity as a storage area for cookbooks or other items.
• Avoid steam burns by directing steam away from face and hands.
Eggs, Sausages, • Puncture egg yolks before cooking to prevent bursting. • Cook eggs in shells.
Fruits & Vegetables • Pierce skins of potatoes, apples, squash, hot dogs • Reheat whole eggs.
& sausages to allow steam to escape.
Popcorn • Use specially bagged popcorn for use in the microwave. • Pop popcorn in regular
• Remove popcorn when popping slows to 1 or 2 seconds brown bags or glass bowls.
in between pops. Use the POPCORN setting. • Exceed maximum time on
popcorn package.
Baby Food • Transfer baby food to small dish & heat carefully. Stir • Heat disposable bottles.
often. Check temperatures before serving. • Heat rubber nipples.
• Heat baby food in original jar.
General • Cut filled baked goods after heating to release steam. • Heat or cook in closed jars
• Stir liquids before and after heating to avoid boiling water. or air-tight containers.
• Use deep bowls for cooking liquids or cereals to avoid • Use for Canning.
boiling out of the containers. Cooking and heating may
not destroy bacteria.
• Deep fat fry.
• Dry wood, gourds, herbs or
wet paper.
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