Microwave Don'ts PART 3

NOT SAFE TO USE:
Cold storage containers: margarine tubs, cottage cheese and yogurt cartons, etc. These materials are not approved for cooking and chemicals can migrate into food.
Brown paper bags and newspapers.
Metal pans.
Foam-insulated cups, bowls, plates or trays.
China with metallic paint or trim.
Chinese "take-out" containers with metal handles.
Metal "twist ties" on package wrapping.
Food completely wrapped in aluminum foil.
Food cooked in any container or packaging that has warped or melted during heating.

Microwave Do's

SAFE TO USE:
Any utensil labeled for microwave use.
Heatproof glass (such as Pyrex, Anchor Hocking, etc.).
Glass-ceramic (such as Corning Ware).
Oven cooking bags.
Baskets (straw and wood) for quick warm-ups of rolls or bread. Line the basket with napkins to absorb moisture from food.
Most paper plates, towels, napkins and bags. For optimal safety use white, unprinted materials.
Wax paper, parchment paper, heavy plastic wrap. Do not allow plastic wrap to touch food; vent it to allow a steam escape.
Heat-susceptor packaging.

Microwave Don'ts PART 2

To promote uniform cooking, arrange food items evenly in a covered dish and add some liquid if needed. Where possible, debone large pieces of meat; bone can shield meat from thorough cooking. Cover the dish with a lid or plastic wrap. Allow enough space between the food and the top of the dish so that plastic wrap does not touch the food. Loosen or vent the lid or wrap to allow steam to vent. The moist heat that is created will help destroy harmful bacteria and ensure uniform cooking. Cooking bags also provide safe, even cooking. Stir, rotate, or turn foods upside down (where possible) midway through the microwaving time to even the cooking and eliminate cold spots where harmful bacteria can survive. Even if the microwave oven has a turntable, it's still helpful to stir and turn food top to bottom. Follow cooking instructions on product label (or recipe instructions). If a range of time is given, start with the fewest minutes recommended. Add cooking time if necessary to reach a safe internal temperature. Observe the "standing time." Cooking continues and is completed during standing time. Most importantly, follow the manufacturer's instructions.
Never partially cook food and store it for later use because any bacteria present wouldn't have been destroyed. When partially cooking food in the microwave oven to finish cooking on the grill or in a conventional oven, it is important to transfer the micro waved food to the other heat source immediately. Cooking whole, stuffed poultry in a microwave oven is not recommended. Because food cooks so quickly in a microwave oven, the stuffing might not have enough time to reach the temperature needed to destroy harmful bacteria.
Only use cookware that is specially manufactured for use in the microwave oven. Glass, ceramic containers, and all plastics that are safe to use usually will be labeled for microwave oven use.

Microwave Don'ts PART 1

Microwave Don’ts
For more information on microwave use go to: http://www.fsis.usda.gov/FactSheets/ Microwave_Ovens_and_Food_Safety/index.asp.
Using the microwave can be a real time saver, but there are things you need to know when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely.
Unlike conventional ovens, microwaves can cook unevenly and leave areas where harmful bacteria can survive. As a result you must take care.
It is important to use a food thermometer and test food in several places to be sure it has reached the recommended temperature to destroy bacteria and other pathogens that could cause food borne illness.
Place the thermometer in the thickest area of the meat or poultry, not near fat or bone, and check the temperature in the innermost part of the thigh and wing and in the thickest part of the breast of whole poultry. Cooking times may vary because ovens vary in power and efficiency.
Cook ground meats to 160 °F; ground poultry to 165 °F.
Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F; all cuts of fresh pork, 160 °F.
Poultry should reach a safe minimum internal temperature of 165 °F.
Eggs and casseroles containing eggs, 160 °F.
Fish should reach 145 °F.
Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer.

Quick Meals PART 1

Lunch:

Lunch Meat Sandwich

Lay two slices of bread side by side. Place the lunch meat slice on one slice and add a slice of cheese or lettuce and tomato slices, bread and butter or dill pickles, whatever you desire. On the other piece of bread spread salad dressing, mayonnaise, mustard, or whatever your taste dictates. Place the two pieces of bread together and then cut the sandwich in half diagonally. This makes the sandwich easier for children to eat.
NOTE: The following sandwich recipes are designed to serve a family
of four people. For two people, reduce the ingredients by 1/2. For a single
serving, reduce the ingredients by 1/4.