Sharp Carousel R-230H Посібник з експлуатації - Сторінка 8
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|INFORMATION
YOU NEED TO KNOW
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.
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.
ABOUT
SAFETY
,, Check foods to see that they are cooked to the
•
United States Department of Agriculture's
recom-
mended temperatures.
|
.
160°F
... for flesh porK, ground meat. bone-
less white poultry,
fish, seafood.
egg dishes and frozen preparea
food.
165°F
... for leftover, reaay-to-reheat
refrig-
erated
and dell and carry-out
'fresh" food.
170°F
... white meat of poultry.
180°F
... 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 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.