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ABOUT SAFETY
Check foods to see that they are cooked to the following recommended
temperatures.
TEMP
Fresh pork, ground meat, boneless white poultry, fish, seafood, egg
160℉
dishes, and frozen prepared food.
Leftovers, ready-to-reheat refrigerated, deli, and carry-out "fresh"
165℉
food.
170℉
Poultry, white meat.
180℉
Poultry, dark meat.
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.
ALWAYS use potholders to prevent burns when handling dishes and utensils
that are in contact with hot food. Heat from the food can transfer through
them and cause burns.
Avoid steam burns by directing steam away from the face and hands.
Slowly lift the farthest edge of a dish's covering to allow steam to escape.
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 oven cavity for storing cookbooks or other items.
Select, store and handle food carefully to preserve quality and minimize the
spread of food-borne bacteria.
Keep the waveguide cover clean. Food residue can cause arcing and/or
fires.
Use care when removing items from the oven so that dishes, utensils,
clothes, or accessories do not touch the safety door latches.
ABOUT UTENSILS AND COVERINGS
It is not necessary to buy all new cookware. Many pieces already in your kitchen can
be used successfully in your new microwave oven. Make sure the utensil does not
touch the interior walls during cooking.
Use these utensils for safe microwave cooking and reheating
glass ceramic
heat-resistant glass
microwave-safe plastics
paper plates
microwave-safe pottery, stoneware and porcelain
browning dishes
These items can be used for brief reheating of foods with low fat or sugar
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