Cooking Safety - Viking DMOS201 Manual De Uso Y Cuidado

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IMPORTANT–
Food
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.

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) 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.
Please Read and Follow
Do
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.
Food
13
Don't
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