SAVE THESE INSTRUCTIONS
IMPOR
TANT SAFETY INSTRUCTIONS
IMPORTANT SAFETY INSTRUCTIONS
5
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 such as 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 that 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 joins move easily.
- Meat and poultry show no pinkness.
- Fish is opaque and flakes easily with a fork.
ABOUT FOOD
ABOUT SAFETY
Check foods to see that they are cooked to the following
recommended temperatures.
FOOD
DO
DON’T
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.
Eggs,
sausages,
fruits &
vegetable
FOOD
DO
DON’T
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.
Baby food
Pop popcorn in
regular brown bags
or glass bowls.
Exceed maximum
time on popcorn
package.
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 clos-
ed glass jars or airtig-
ht containers.
Can in the microwave
as harmful bacteria
may not be
destroyed.
Deep fat fry.
Dry wood, gourds,
herbs or wet papers.
