Cooking Safety - Viking 3 Serie Manual Del Usuario

IMPORTANT–

Cooking Safety

Check foods to see that they are cooked to the United States Department of Agriculture's recommended temperatures.
Temp
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.
170˚F (74˚C) white meat of poultry.
180˚F (74˚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 microwave oven while it is in use and check cooking progress frequently so that there is no chance of
overcooking food.
• NEVER use 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 waveguide 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.
E
Please Read and Follow
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Food