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ABOUT SAFETY
• Check foods to see that they are cooked to the United States Department
of Agriculture's recommended temperatures.
TEMP FOOD
160˚F (71˚C) For fresh pork, ground meat, boneless white poultry, fish,
seafood, egg dishes and frozen prepared food.
165˚F (74˚C)
For leftover, ready-to-reheat refrigerated, and deli and
carry-out “fresh” food.
170˚F (77˚C)
White meat of poultry.
180˚F (82˚C)
Dark meat of poultry.
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.
• 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 DrawerMicro
Oven while it’s in use and check cooking prog-
ress frequently so that there is no chance of overcooking food.
• NEVER use the DrawerMicro
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 waveguide cover clean. Food residue can cause arcing and/or fires.
See page 29.