Sharp AX1200S - 22" SuperSteam Oven Manual de operação - Página 10
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FOR
SUPIER
STEAM
CONVECTION
AND
STEAM
COOKING
Food Characteristics
Density
Quantity
Size
Shape
i Temperature of Food
Seasoning and
Flavoring
Food density will affect the amount of cooking time. Cut the food into thinner parts, if
possible, and arrange in single layer.
The cooking time must be increased as the amount increases.
Small foods and small pieces cook faster than large ones, as heat can penetrate from all
sides to the center. For even cooking make all the pieces the same size.
Foods which are irregular in shape, such as chicken breasts or drumsticks, may take
longer to cook in the thicker parts. Check that these parts are cooked thoroughly before
serving.
The initial temperature of food affects the cooking time. Chilled foods will take longer to
cook than foods at room temperature. The temperature of the container is not the actual
temperature of the food or drink.
Seasoning or flavoring are best added after cooking. If added as marinades or rubs, the
taste may become less pronounced when cooking with steam. Add seasoning or flavor-
ing again after cooking, if necessary.
Check that food is thoroughly cooked/reheated
before serving.
Cooking time will be affected by the shape, depth, quantity and temperature of food together with the size, shape
and material of the container.
Never heat oil or fat for deep frying as this may lead to overheating and fire.
CAUTION:
Always use dry pot holders or oven mitts to remove food or utensils from the oven. Be careful when
opening the oven door to allow steam to dissipate.
ABOUT
MICROWAVE
COOKING
*
ALWAYS
have food in the oven when it is on to
absorb the microwave
energy.
*
Your oven is rated 700 watts using the IEC Test
Procedure. In using recipes or package directions,
check food at the minimum
time and add time
accordingly.
*
Condensation is a normal part of microwave cooking.
Room humidity and the moisture infood will influence
the amount of moisture that condenses in the oven.
Generally,
covered foods will not cause as much
condensation
as uncovered
ones. Vents on the
oven back must not be blocked.
*
Arrange food carefully. Placethickest
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 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 overcooking
before dense, thick areas are cooked thoroughly.
*
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
allows the food to finish cooking without overcooking.
*
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.
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