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ABOUT
FOOD
_HEN
USING
TIlE
MICROWAVE
MODE
DO
DON'T
f
Eggs, sausages,
nuts, seeds, fruits
& vegetables
Popcorn
Baby food
General
Puncture egg yolks before cooking to
prevent "explosion".
Pierce skins of potatoes, apples, squash,
hot dogs and sausages so that steam
escapes.
Use specially bagged popcorn for the
microwave oven.
Listen while popping corn for the popping
to slow to 1 or 2 seconds or use
SENSOR POPCORN for "no-guess"
popping.
* 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.
* Cut baked goods with filling after heating
to release steam and avoid burns.
* Stir liquid briskly before and after heating
to avoid "eruption".
* Use deep bowl when cooking liquid or
cereal to prevent boilovers.
* Cook eggs in shells.
* Reheat whole eggs.
* Dry nuts or seeds in shells.
* Pop popcorn in regular brown
bags or glass bowls.
* Exceed maximum time on
popcorn package.
* Heat baby food in original jars.
* Heat disposable
bottles.
* Heat bottles with nipples on.
* 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.
ABOUT
CHILDREN
Children below the age of 7 should use the oven with a
supervising person very near to them. Between the ages
of 7 and 12, the supervising
person should be in the
same room.
The child must be able to reach the oven comfortably;
if not, he/she should stand on a sturdy stool.
At no time should anyone be allowed to lean or swing
on the oven door.
Children should be taught all safety precautions.
Don't assume that because a child has mastered one
cooking skill he/she can cook everything.
Children need to learn that the oven is not atoy. Young
children should be supervised to ensure that they do
not play with the oven.
ABOUT
SAFETY
•
Check foods to see that they are cooked to the United
States Department of Agriculture's
recommended
temperatures.
145°F
... for beef. lamb or veal cut into
(63°C)
steaks, chops or roasts, fish
160°F
(71°C)
... for fresh pork, ground meat. fish.
seafood,
egg
dishes,
frozen
prepared food and beef. lamb or
veal cut into steaks,
chops or
roasts
165°F
...for
leftover,
ready-to-reheat
(74°C)
refrigerated,
deli and carry out
"fresh"
food, whole chicken or
turkey, chicken or turkey hfeasts
and ground
poultry
used
in
chicken or turkey burgers.
NOTE: Do not cook whole, stuffed
poultry. Cook stuffing sepa-
rately to 165°F (74°C).
9
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