7
ABOUT FOOD
FOOD
DO
DON’T
Eggs,
sausages,
fruits &
vegetable
Puncture egg yolks before cooking to
prevent “explosion”.
Pierce skins of potatoes, apples, squash,
hot dogs and sausages so that steam
escapes.
Cook egg in shells.
Reheat whole eggs.
Popcorn
Use specially bagged popcorn for the
microwave oven.
Listen while popping corn for the
popping to slow to 1 or 2 seconds or
use special Popcorn pad.
Pop popcorn in regular
brown bags or glass bowls.
Exceed maximum time on
popcorn package.
Baby food
Transfer baby food to small dish and
heat carefully, stirring often. Check
temperature before serving.
Put nipples on bottles after heating and
shake thoroughly. “Wrist” test before
feeding.
Heat disposable bottles.
Heat bottles with nipples on.
Heat baby food in original
jars.
General
Cut baked goods with filling after
heating to release steam and avoid
burns.
Stir liquids briskly before and after
heating to avoid “eruption”.
Use deep bowl, when cooking liquids or
cereals, to prevent boilovers.
Heat or cook in closed glass
jars or airtight containers.
Can in the microwave as
harmful bacteria may not be
destroyed.
Deep fat fry.
Dry wood, gourds, herbs or
wet papers.
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
