Viking D3 Benutzerhandbuch

13

E

Baby food

•  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.

•  Heat disposable

bottles.

•  Heat bottles with

nipples on.

•  Heat baby food in

original jars.

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 Depart-

ment 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.

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.

IMPORTANT–

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