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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
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