Viking RDMOR200SS Use and Care Manual - Page 15

Cooking Safety

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Getting Started IMPORTANT - Please Read and Follow Food Do Don't 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, during 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 air tight containers. • Can in the microwave as harmful bacteria may not be destroyed. • Deep fat fry. • Dry wood, gourds, herbs or wet papers. Cooking Safety Check foods to see that they are cooked to the United States Department of Agriculture's recommended temperatures. Temp 145˚F (63˚C) Fish Food 160˚F (71˚C) 165˚F (74˚C) Pork, ground beef/veal/lamb, egg dishes For leftover, ready-to-reheat refrigerated, and deli and carry-out "fresh" food. Whole, pieces and ground turkey/chicken/duck. 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. 13 E

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13
E
Getting Started
Food
Do
Don't
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,
during 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
air tight containers.
•
Can in the
microwave as
harmful bacteria may
not be destroyed.
•
Deep fat fry.
•
Dry wood, gourds,
herbs or wet papers.
Cooking Safety
Check foods to see that they are cooked to the United States Depart-
ment of Agriculture's recommended temperatures.
Temp
Food
145˚F
(63˚C)
Fish
160˚F
(71˚C)
Pork, ground beef/veal/lamb, egg dishes
165˚F
(74˚C)
For leftover, ready-to-reheat refrigerated, and deli
and carry-out “fresh” food. Whole, pieces and
ground turkey/chicken/duck.
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.
IMPORTANT–
Please Read and Follow