RCA RMW1749-SS, Owner'S Manual

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8
-
Food steams throughout, not just at edge.
-
Center bo tto m of dish is very hot to the touch.
-
Poultry thigh joins move easily.
-
Meat and poultry show no pinkness.
- Fish is opaque and fla kes easily with a fork.
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 ti me on
popcorn package.
Baby food

Transfer baby food to small dish and
heat carefully, s
ti rring o ft en. Check
temperature before serving.

Put nipples on bo tt les a ft er hea tin g and
shake thoroughly. “Wrist” test before
feeding.

Heat disposable bo tt les.

Heat bo tt les with nipples on.

Heat baby food in original
jars.
General

Cut baked goods with fillin g a ft er
hea tin g to release steam and avoid
burns.

S ti r liquids briskly before and a ft er
hea tin g to avoid “erup ti on”.

Use deep bowl, when cooking liquids or
cereals, to prevent boilovers.

Heat or cook in closed glass
jars or air
ti ght 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, fi sh, seafood, egg dishes and
frozen prepared food.
165
℉
…for le ft over, ready-to-reheat refrigerated, and deli and carry-out “fresh” food.
170
℉
…white meat of poultry.
180
℉
…dark meat of poultry.