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13
E
Getting Started
Food Do Don't
Baby food •
Transfer baby food to
small dish and heat
carefully, stirring often.
Check temperature before
serving.
• Putnipplesonbottles
after heating and shake
thoroughly. “Wrist” test
before feeding.
• Heatdisposable
bottles.
• Heatbottleswith
nipples on.
• Heatbabyfoodin
original jars.
General • Cutbakedgoodswith
filling after heating to
release steam and avoid
burns.
• Stirliquidsbrisklybefore,
during and after heating
to avoid “eruption”.
• Usedeepbowl,when
cooking liquids or cereals,
to prevent boilovers.
• Heatorcookin
closed glass jars or
air tight containers.
• Caninthe
microwave as
harmful bacteria may
not be destroyed.
• Deepfatfry.
• Drywood,gourds,
herbs or wet papers.
Cooking Safety
Check foods to see that they are cooked to the United States Depart-
ment of Agriculture's recommended temperatures.
Temp Food
145˚F (63˚C) Fish
160˚F (71˚C) Pork, ground beef/veal/lamb, egg dishes
165˚F (74˚C) For leftover, ready-to-reheat refrigerated, and deli
and carry-out “fresh” food. Whole, pieces and
ground turkey/chicken/duck.
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 utensils to cause skin burns.
IMPORTANT– Please Read and Follow