Sharp Carousel R-2V58 Manuel d'utilisation et manuel de cuisson - Page 26
Parcourez en ligne ou téléchargez le pdf Manuel d'utilisation et manuel de cuisson pour {nom_de_la_catégorie} Sharp Carousel R-2V58. Sharp Carousel R-2V58 28 pages. Carousel oven
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THE
ARRANGEMENT
2. TURNING
Arrange
foods
carefully.
Place thickest
areas toward
outside
of dish.
Foods such as poultry
and joints
of meat should
be turned
over after half
the cooking
time.
3. COVERING
Cover foods
in the microwave
if you would
normally
cover the food
in
your ordinarv
oven, or to retain moisture.
Cover foods such as Vegetables,
Casseroles,
or when Reheating.
Use to cover foods:
PLASTIC WRAP
5. SHIELDING
PAPER TOWEL
Shield
using small pieces of aluminium
foil to shield
thin areas of meat,
fish and poultry
or edges
of cakes to prevent
overcooking.
-
7. STIRRING
FISH
CHICKEN
Stirfoodsfrom
the outside
to the centre of the dish, once
or
twice
during
cookinq
if possible.
9
11
DENSITY
Thedepth
to which
microwaves
penetrate
food varies depending
on the
food's
density.
Porous
foods
like minced
beef
or mashed
potatoes
microwave
faster than dense ones like steak or whole
potatoes.
STARTING
TEMPERATURE
Frozen
or refrigerated
food
takes
longer
to heat than
food
at room
temperature.
Cooking
times
in this book are based on normal
storage
temperatures.
Since rooms,
refrigerators
and freezers
differ
in temper-
ature,
check for doneness
at the minimum
time.
,-
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I
13.CONDENSATION
. '
Condensation
is a normal
part of microwave
cooking.
The humidity
and
moisture
in food will influence
the amount
of condensation
in the oven.
Generally,
covered
foods
will
not
cause
as much
condensation
as
uncovered
foods.
Ensure
that the ventilation
openings
are not blocked.
Eg. Casserbles
and Sauces.
4. PIERCING
Pierce potatoes,
eggs, tomatoes
or any foods
with
a skin or membrane
to allow
steam
to escape.
p
6. STANDING
TIME
Standing
time is important.
After cooking
or defrosting
ensure adequate
standing
time. This allows
the food to continue
cooking
or heating.
Refer
to cooking
guides for each menu or according
to manufacturers
instruc-
tions.
8 SIZE
Small
pieces cook faster
than large ones. To speed cooking,
cut pieces
smaller
than
5 cm so microwaves
can penetrate
to the centre
from
all
sides. For even cooking,
make all the pieces
the same size.
10
12.
FAT AND BONE
Marbling
within
meat,
or a thin,
even
layer
of fat on a roast,
speeds
cooking.
Large
fatty
areas or excess
drippings
in dish
attract
energy
away
from
meat, and slows cooking.
Centre bones do not affect cooking,
but bone on the side of meat conducts
heat to the areas next to it.
QUANTITY
Microwave
cooking
times
are directly
related
to the amount
of food
in
the oven.
Because
energy
is absorbed
by the food
itself,
one potato
or
a single
piece
of chicken
cooks
rapidly.
When
the energy
is divided
among
several
items,
cooking
takes more
time.
TOMATO
EGG