- ページ 9

電子レンジ Sharp Carousel R-209KのPDF 操作マニュアルをオンラインで閲覧またはダウンロードできます。Sharp Carousel R-209K 24 ページ。 Sharp microwave oven operation manual model r-209k | r-220k | r-230k
Sharp Carousel R-209K にも：操作マニュアル (24 ページ), 操作マニュアル (3 ページ), 操作マニュアル (24 ページ)

ページを印刷する

SEC R220K/230K/209K

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 to-

wards outside of dish.

• Watch cooking time. Cook for the shortest amount

of time indicated and add more as needed. Food

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 meat or poultry to prevent overcook-

ing before dense, thick areas are cooked thor-

oughly.

• 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 ham-

burgers. 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

145°F

... for beef, lamb or veal cut into steaks

(63°C)

chops or roasts MEDIUM RARE

... for fresh pork, ground meat, bone-

160°F

less white poultry, fish, seafood, egg

(71°C)

dishes, frozen prepared food and

beef, lamb or veal cut into steaks,

chops or roasts cooked to MEDIUM

... for leftover, ready-to-reheat refriger-

165°F

ated, deli and carry out "fresh" food,

(74°C)

whole chicken or turkey, chicken or

turkey breasts and ground poultry

used in chicken or turkey burgers.

NOTE: Do not cook whole, stuffed

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 oven

use.

SEC R220_230_209K,P04-11

F O O D

poultry. Cook stuffing

separately to 165°F.

• Rearrange foods such as 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 al-

lows the food to finish cooking without overcook-

ing.

• 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.

- Meat 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

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 pre-

serve 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.

07.7.27, 5:30 PM