Viking RVM320SS Manuale

13

E

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.

Check foods to see that they are cooked to the United States 

Department of Agriculture's recommended temperatures.

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–

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