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ABOUT SAFETY
Check foods to see that they are cooked to the following recommended
temperatures.
TEMP
FOOD
160
℉
...for fresh pork, ground meat, boneless white poultry, fish, seafood,
egg dishes and frozen prepared food.
165
℉
…for leftover, ready-to-reheat refrigerated, and deli and carry-out
“fresh” food.
170
℉
…white meat of poultry.
180
℉
…dark meat of poultry.
To test for doneness, insert a meat thermometer in a thick or dense area
away from fat of 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 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 cavity for storing cookbooks or other items.
Select, store and handle food carefully to preserve its high quality and
minimize the spread of food borne bacteria.
Keep waveguide cover clean. Food residue can cause arcing and/or fires.
Use care when removing items from the oven so that utensil, your 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
