Sharp Carousel II R-1451 Manual de cozinha - Página 8
Procurar online ou descarregar pdf Manual de cozinha para Forno micro-ondas Sharp Carousel II R-1451. Sharp Carousel II R-1451 30 páginas.
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[...About Microwave Cooking I
F
* Arrange food carefully,, Placethickest areastoward outside
of dish_
* Watch cooking time closely Cook for the shortest amount
of time indicated and add more as needed. Food severely
overcooked can smoke or ignffe.
* 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, ff possible.
* Turn foods over once du ring microwaving to speed cooking
of such foods as chicken and hamburgers. Large itemslike
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, if
possible., Cover for standing time which allows the food to
finish cooking without overcookingo
" Check for doneness. Look for signs indicating that cooking
temperatures havebeen reached. Doneness signsinclude:
* 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.
I ...About Safety ]
*Check foods to see that they are cooked to the United
States
Department
of Agriculture's
recommended
temperatures.
TEMP
FOOD
160°F
..,.for fresh pork, boneless white meat
of poultry,
ground
meat,
fish,
seafood,
egg dishes and frozen
prepared food°
165OF
.,.for
leftover,
ready-to-reheat
refrigerated and dell and carry-out
"fresh" food_
170°F
...white meat of poultry
180OF
...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 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
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 handlefood 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.
,J