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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
... for fresh pork, ground meat, boneless white poultry, fish,
(71˚C)
165˚F
... for leftover, ready-to-reheat refrigerated, and deli and
(74˚C)
170˚F
... white meat of poultry.
(77˚C)
180˚F
... dark meat of poultry.
(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
microwave 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 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 microwave 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 inch (2.5 cm) away from
walls, ceiling and door of microwave oven.
seafood, egg dishes and frozen prepared food.
carry-out "fresh" food.
FOOD
13
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