Sharp Carousel R-5A38 운영 매뉴얼 - 페이지 9
{카테고리_이름} Sharp Carousel R-5A38에 대한 운영 매뉴얼을 온라인으로 검색하거나 PDF를 다운로드하세요. Sharp Carousel R-5A38 28 페이지.
페이지 인쇄...About
Microwave Cooking
I
* Arrange
food carefully
Place thickest
areas towards
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 cookbook for
suggestions: paper towels, wax paper, microwave plastic
wrap or a tid. Covers prevent spattering and help foods to
cook evenly.
* Shield with small fiat pieces of aluminum foil any thin areas
of meat or poultry to prevent overcooking
before dense,
thick areas are cooked thorougMy.
"Stir foods from outside to center of dish once or twice
during cooking, if possible
' Turn foods over onceduring microwaving to speed cooking
of such foods as chicken and hamburgers. Large items like
roasts 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, ff
possible,, Cover for standing time which allows the food to
finish cooking without overcooking,
"Checkfordoneness
Lookfor signs indicatingthatcooking
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 I
"Check foods to see that they are cooked to the United
States
Department
of Agriculture's
recommended
temperatures.
TEMP
FOOD
"_
i6ooF
.... forfreshpork,
groond m at, boneiess
white poultry,
fish, seafood,
egg
dishes and frozen prepared food..
165oF
,o_for
leftover,
ready-to-reheat
refrigerated
and dell and carry-out
"fresh" food.
white meat of poultry.
.... d ark meat of poultry.
! 70 ° F
t 80°F
._______J
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
* 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
bums
"Avoid steam burns by directing steam away from the lace
and hands. Slowly liftthe 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 tor 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..