6
SEC R305/308/309/310/312
TINSEB002WRRZ-D31 SEC R305/308/310/312
... for fresh pork, ground meat,
boneless white poultry, fish,
seafood, egg dishes and
frozen prepared food.
... for leftover, ready-to-reheat
refrigerated, and deli and
carry-out “fresh” food.
... white meat of poultry.
... dark meat of poultry.
TEMP
FOOD
* Check foods to see that they are cooked to the
United States Department of Agriculture’s
recommended temperatures:
* Arrange food carefully. Place thickest areas
toward outside of dish.
* Watch cooking time. Cook for the shortest
amount of time indicated and add more as
needed. Foods severely overcooked can smoke
or ignite.
* Cover foods while cooking. Check recipe or
cookbook for suggestions: paper towels, wax
paper, microwave plastic wrap or a lid. Covers
prevent spattering and help foods to cook
evenly.
* Shield with small flat pieces of aluminum foil
any thin areas of meats or poultry to prevent
overcooking before dense, thick areas are
cooked thoroughly.
* Stir foods from outside to center of dish once or
twice during cooking, if possible.
* Turn foods over once during microwaving to
speed cooking of such foods as chicken and
hamburgers. Large items like roasts must be
turned over at least once.
* Rearrange foods like meatballs halfway through
cooking both from top to bottom and from the
center of the dish to the outside.
* Add standing time. Remove food from oven
and stir, if possible. Cover for standing time
which allows the food to finish cooking without
overcooking.
* Check for doneness. Look for signs indicating
that cooking temperatures have been reached.
Doneness signs include:
- Food steams throughout, not just at edge.
- Center bottom of dish is very hot to the
touch.
- Poultry thigh joints move easily.
- Meat and poultry show no pinkness.
- Fish is opaque and flakes easily with a fork.
About Safety
* 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 foodborne bacteria.
* Keep wave guide 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.
To test for doneness, insert a meat thermometer in
a thick or dense area away from fat or bone. NEVER
leave the thermometer in 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.
About Microwave Cooking
160°F
165°F
170°F
180°F
P06-15
03.5.13, 11:50 AM
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