Bosch FAP-OC 500Series Manual de utilização e cuidados - Página 20

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Bosch FAP-OC 500Series Manual de utilização e cuidados

Stand time

Meat

Doneness

Beef

Medium

Well done

Pork

Medium

Well done

Poultry

Dark meat

Light meat

Cooking poultry in your microwave

Be sure to place poultry on a microwave-safe roasting

rack in a microwave-safe dish. Cover poultry with wax

paper to prevent splattering. Use narrow strips of

Meat

Power level

Whole chicken

medium high (7)

(up to 4 lbs.)

180° F (82°C) dark meat

170° F (76°C) dark meat

Chicken pieces

medium high (7)

(up to 4 lbs.)

180° F (82°C) dark meat

170° F (76°C) dark meat

Cooking eggs in your microwave

Never cook eggs in the shell and never warm hard-

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cooked eggs in the shell; they can explode.

Always pierce yolk on whole eggs to keep them from

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bursting.

Cook eggs just until set; they will become tough if

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overcooked.

Cooking scrambled eggs is safe.

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Cooking vegetables in your microwave

Vegetables should be washed just before cooking.

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Rarely is extra water needed. If dense vegetables such

as potatoes or carrots are being cooked, add about

¼ cup of water.

Small vegetables (sliced carrots, peas, lima beans,

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etc.) will cook faster than larger vegetables.

Whole vegetables, such as potatoes, acorn squash or

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corn on the cob, should be arranged in a circle on the

turntable before cooking. They will cook more evenly if

turned over halfway through cooking.

Always place vegetables like asparagus and broccoli

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with the stem ends pointing towards the edge of the

dish and the tips toward the center.

When cooking cut vegetables, always cover the dish

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with a lid or vented microwavable plastic wrap.

Whole, unpeeled vegetables such as potatoes, sweet

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potatoes, squash, eggplant, etc., should have their

skin pricked in several locations before cooking to

prevent them from bursting.

For more even cooking, stir or rearrange whole

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vegetables halfway through the cook time.

Remove from oven

150°F (65°C)

160°F (71°C)

150°F (65°C)

160°F (71°C)

150°F (65°C)

160°F (71°C)

aluminum foil to shield any bone tips or thin meat areas,

or areas that start to overcook. After cooking, check the

temperature in several places before letting the meat

stand the recommended time.

Cook time

Directions

7–10 min. /lb

Place chicken breast-side down on roasting rack.

Cover with wax paper. Turn over halfway through

cooking. Cook until juices run clear and meat near

bone is no longer pink. Let stand for 5–10 min.

7–10 min. /lb

Place chicken bone-side down on dish, with thick-

est portions toward the inside of dish. Cover with

wax paper. Turn over halfway through cooking.

Cook until juices run clear and meat near bone is

no longer pink. Let stand for 5–10 min.

Most of the time, the denser the food, the longer the

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required standing time. For example, a baked potato

should stand for 5 minutes before serving, while a dish

of peas may be served immediately.

Cooking seafood in your microwave

Be sure to place fish on a microwave-safe roasting rack

in a microwave-safe dish. Be sure to always cook fish

until it flakes easily with a fork. Use a tight cover to steam

fish; a lighter cover of wax paper or paper towel provides

less steaming. And be sure not to overcook fish; check it

for doneness at a minimum cooking time before cooking

longer.

After standing (10-15 min.)

160°F (71°C)

170°F (77°C)

160°F (71°C)

170°F (77°C)

150°F (65°C)

160°F (71°C)