Sharp Carousel R-1751 Handbuch zum Kochen - Seite 9
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I N F O R M A T I O N Y O U N E E D T O K N O W
ABOUT MICROWAVE COOKING
• Arrange food carefully. Place thickest areas toward
outside of dish.
• Watch cooking time. Cook for the shortest amount
of time indicated and add more as needed. Foods
severely overcooked can smoke or ignite.
• Cover foods while cooking. Check recipe or cook-
book for suggestions: paper towels, wax paper,
microwave plastic wrap or a lid. Covers prevent
spattering and help foods to cook evenly.
• Shield with small flat pieces of aluminum foil any
thin areas of meats or poultry to prevent overcook-
ing before dense, thick areas are cooked thoroughly.
• Stir foods from outside to center of dish once or
twice during cooking, if possible.
• Turn foods over once during microwaving to speed
cooking of such foods as chicken and hamburgers.
Large items like roasts must be turned over at
least once.
ABOUT SAFETY
• Check foods to see that they are cooked to the
United States Department of Agriculture's recom-
mended temperatures:
T E M P
... for fresh pork, ground meat,
160°F
boneless white poultry, fish,
seafood, egg dishes and
frozen prepared food.
165°F
... for leftover, ready-to-reheat
refrigerated, and deli and
carry-out "fresh" food.
... white meat of poultry.
170°F
... dark meat of poultry.
180°F
To test for doneness, insert a meat thermometer in a
thick or dense area away from fat or bone. NEVER
leave the thermometer in food during cooking,
unless it is approved for microwave oven use.
F O O D
9
• Rearrange foods like meatballs halfway through
cooking both from top to bottom and from the center
of the dish to the outside.
• Add standing time. Remove food from oven and
stir, if possible. Cover for standing time which
allows the food to finish cooking without
overcooking.
• Check for doneness. Look for signs indicating that
cooking temperatures have been reached.
Doneness signs include:
- Food steams throughout, not just at edge.
- Center bottom of dish is very hot to the touch.
- Poultry thigh joints move easily.
- Meats and poultry show no pinkness.
- Fish is opaque and flakes easily with a fork.
• 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.
• Stay near the oven while it's in use and check cook-
ing progress frequently so that there is no chance
of overcooking food.
• NEVER use the cavity for storing cookbooks or
other items.
• Select, store and handle food carefully to preserve
its high quality and minimize the spread of
foodborne bacteria.
• Keep waveguide cover clean. Food residue can
cause arcing and/or fires.
• Use care when removing items from the oven so
that the utensil, your clothes or accessories do not
touch the safety door latches.