...for fresh pork, ground meat, boneless white poultry, fish, seafood, egg dishes
and frozen prepared food.
o 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.
o ALWAYS use potholders when handling utensils that are in contact with hot food to prevent
burns. Enough heat from the food can transfer through utensils to cause skin burns.
o 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.
o Stay near the oven while it’s in use and check cooking progress frequently so that there is no
chance of overcooking food.
o NEVER use the interior of the microwave for storing cookbooks or other items.
o Select, store, and handle food carefully to preserve its quality and minimize the spread of
food borne bacteria.
o Keep waveguide cover clean. Food residue can cause arcing and/or fires.
o Use care when removing items from the oven so that utensils, your clothes, or accessories
do not touch the safety door latches.
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