E
11
iNFORMATiON YOU NEED TO KNOW
AbOUT SAFETY
• Check foods to see that they are cooked to the United States Department of Agriculture’s recom-
mended temperatures.
TEMP
FOOD
160˚F
For fresh pork, ground meat, boneless white poultry, fish, seafood, egg dishes and frozen
prepared food.
165˚F
For leftover, ready-to-reheat refrigerated, and deli and carry-out “fresh” food.
170˚F
White meat of poultry.
180˚F
Dark meat of poultry.
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 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 the utensil, your clothes or accessories do not
touch the safety door latches.