About Food; About Safety - Rca Rmw1749-Ss Manuel Du Propriétaire

-
Food steams throughout, not just at edge.
-
Center bottom of dish is very hot to the touch.
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Poultry thigh joins move easily.
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Meat and poultry show no pinkness.
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Fish is opaque and flakes easily with a fork.

ABOUT FOOD

FOOD
Eggs,
sausages,
fruits &
vegetable
Popcorn
Baby food
General

ABOUT SAFETY

Check foods to see that they are cooked to the following recommended temperatures.
TEMP
...for fresh pork, ground meat, boneless white poultry, fish, seafood, egg dishes and
160℉
frozen prepared food.
...for leftover, ready-to-reheat refrigerated, and deli and carry-out "fresh" food.
165℉
170℉ ...white meat of poultry.
180℉ ...dark meat of poultry.
8
DO
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 special Popcorn pad.
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 liquids briskly before and after

heating to avoid "eruption".
Use deep bowl, when cooking liquids or

cereals, to prevent boilovers.
Cook egg in shells.

Reheat whole eggs.

Pop popcorn

brown bags or glass bowls.
Exceed maximum time on

popcorn package.
Heat disposable bottles.

Heat bottles with nipples on.

Heat baby food in original

jars.
Heat or cook in closed glass

jars or airtight containers.
Can in the microwave as

harmful bacteria may not be
destroyed.
Deep fat fry.

Dry wood, gourds, herbs or

wet papers.
FOOD
DON'T
in regular