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160˚F / 71˚C
165˚F / 74˚C
170˚F / 77˚C
180˚F / 82˚C
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.
TEMP FOOD
• 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.
13
INFORMATION YOU NEED TO KNOW
Metal, such as small pieces of aluminum foil, may be used to shield small areas of food (wingtips,
leg ends, breast bones) from overcooking and overdefrosting. Metal reflects energy away from
food and slows cooking. Special microwave thermometers design to be left in the oven during
cooking and temperature probes are also valuable tools. Shallow (no more than 1
3
/4 inches in depth)
foil convenience-food trays may be used. The amount of metal used must be in proportion to the
volume of food; foil trays should be two-thirds to three-fourths full. Always keep metal at least
2 inches away from oven walls and ceiling to prevent arching.
Not Recommended for Use in the Microwave Oven Do not use metal pots, pans or bakeware,
metal twist ties or dishes with metallic trim. Also avoid utensils with metal screws, bands or handles,
metal reinforcement in some baskets or wicker-wrapped handles and conventional meat or candy
thermometers. Melamine® or Centura® tableware, plastics that may be sensitive to hot foods, leaded
crystal, antique or delicate glassware, fine bone china and ceramic mugs or cups with glued-on
handles, brown paper bags and recycled paper products are not recommended for any microwave
cooking use.
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.
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