Sharp Carousel II R-3A84 Manuale operativo - Pagina 9
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Stampa la paginaAbout 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 cookbook for suggestions: paper towels, wax paper, microwave plastic wrap
era lid Covers prevent spattering and help foods to cook evenly
"Shield with small flat pieces of aluminum foil any areas of meat or poultry to prevent overcooking or over defrosting,.
* 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
or turkey breasts must be turned over at least once
* 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 a_iows the food to finish
cooking without overcooking
* Check for aloneness 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.
- Meat and poultry show no pinkness
- Fish is opaque and flakes easily with a fork
About
Safety
* Check foods to see that they are cooked to the United States Department of Agricu_ture*s recommended
temperatures:
- 160°F for fresh pork, fish, seafood, egg dishes and frozen prepared food,
- 165°F for leftover, ready-to-heat
refrigerated, and deli and carry-out "fresh" food
- 170°F white meat of poultry
- 180_F 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 food during cooking, unless it is approved for microwave oven 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.,
• Stay near the oven while it's in use and check cooking 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 wave guide cover clean Food residue can cause arcing and/or fires
* Keep aluminum foil used for shielding at least 1 inch away from walls, ceiling and door
About
Children
and the Microwave
Children below the age of 7 should use the microwave oven with a supervising person very near to them Between the ages of
7 and 12, the supervising person should be in the same room,
The child must be able to reach the oven comfortably; if not, he/she should stand on a sturdy stool
At no time should anyone be allowed to lean or swing on the oven door,
Children should be taught all safety precautions: use potholders, remove coverings carefully, pay special attention to packages
that crisp food because they may be extra hot
Don't assume that because a child has mastered one cooking skill he/she can cook everything.
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