Viking VMOD Use and Care Manual - Page 12

Getting Started IMPORTANT - Please Read and Follow About Foods Food Eggs, sausages, nuts, seeds, fruits & vegetables 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 eggs in shells. • Reheat whole eggs. • Dry nuts or seeds in shells. Popcorn • Use specially bagged popcorn for the microwave. • Listen while popping corn for the popping to slow to 1 or 2 seconds or use special Sensor Popcorn pad. • Pop popcorn in regular brown bags or glass bowls. • Exceed maximum time on popcorn package. Baby food General • 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. • 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. • Food should be shorter than the DrawerMicro Oven. Please refer to the height of side walls of the drawer. • 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) Fish Pork, ground beef/veal/lamb, egg dishes Food 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) 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. • Stay near the DrawerMicro Oven while it is in use and check cooking progress frequently so that there is no chance of overcooking food. • NEVER use the oven 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. E 10