Viking RVM320 Use and Care Manual - Page 15

Cooking Safety

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Getting Started IMPORTANT - Please Read and Follow Food General Do • 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. Don't • 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) 160˚F (71˚C) 165˚F (74˚C) Food Fish 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. 170˚F (74˚C) 180˚F (74˚C) white meat of poultry. 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. 13 E

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13
E
Getting Started
Food
Do
Don't
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
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.
170˚F
(74˚C)
white meat of poultry.
180˚F
(74˚C)
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.
IMPORTANT–
Please Read and Follow