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10
ABOUT SAFETY
Check foods to see that they are cooked
to the United States Department of
Agriculture’s recommended temperatures.
Temp Food
160ºF For fresh pork, ground
meat, boneless white
poultry, fish, seafood,
egg dishes and frozen
prepared food.
165º F For leftover, ready-to-reheat
refrigerated, and deli and
carryout “fresh” food
170º F White meat of poultry (with
bone)
180º F Dark meat of poultry
To test for doneness, insert a meat ther-
mometer into a thick or dense area away
from fat or bone. NEVER leave the ther-
mometer 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 interior of the 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 MicroGuide cover clean. Food
residue can cause arcing and/or fires.
• Use care when removing items from the
oven so that the utensil, your clothes or
accessories do not touch the safety door
latches.
ABOUT FOOD
FOOD DO DON’T
Eggs, sausages, nuts,
seeds
Fruits and vegetables
• Puncture egg yolks before cooking to
prevent “explosion.”
• 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 oven.
• Listen while popping corn for the
popping to slow to 1 or 2 seconds.
• 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 thoroughly. “Wrist” test
before feeding.
• Heat disposable bottles.
• Heat bottles with nipples on.
• Heat baby food in original jars.
General • Cut baked goods with filling after
heating to release steam and avoid
burns.
• Stir liquids briskly before and after
heating to avoid “eruption.”
• Use deep bowl, when cooking liquids
or cereals, to prevent boilovers.
• Heat or cook in closed glass jars or
air tight containers.
• Deep fat fry.
• Dry wood, gourds, herbs or wet
papers.