Viking RVMHC330 Use and Care Manual - Page 14
Eabout Safety
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About Safety • Check foods to see that they are cooked to the United States Department of Agriculture's recommended temperatures. 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 oven use. TEMP 160˚F (71˚C) 165˚F (74˚C) 170˚F (77˚C) 180˚F (82˚C) FOOD 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. • 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 microwave oven cooking bags away from the face. • Stay near the microwave 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 waveguide cover clean. Food residue can cause arcing and/or fires. • Use care when removing items from the microwave oven so that the utensil, your clothes or accessories do not touch the safety door latches. • Keep aluminum foil used for shielding at least 1 inch away from walls, ceiling and door of microwave oven. E 14