Sharp R-1750 Specifications download pdf (Page 9)

INFORMATION YOU NEED TO KNOW

ABOUT MICROWAVE COOKING

•Arrange food carefully. Place thickest 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 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 meats or poultry to prevent overcook-

ing 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 must be turned over at

least once.

... for fresh pork, ground meat,

boneless white poultry, fish,

seafood, egg dishes and

frozen prepared food.

... for leftover, ready-to-reheat

refrigerated, and deli and

carry-out “fresh” food.

... white meat of poultry.

... dark meat of poultry.

160°F

• Check foods to see that they are cooked to the

United States Department of Agriculture’s recom-

mended temperatures:

ABOUT SAFETY

•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 cook-

ing 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 preserve

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.

To test for doneness, insert a meat thermometer in a

thick or dense area away from fat or bone. NEVER

leave the thermometer in food during cooking,

unless it is approved for microwave oven use.

TEMP

• 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.

-Meats and poultry show no pinkness.

-Fish is opaque and flakes easily with a fork.

FOOD

165°F

170°F

180°F

1 2 3 4 5 6 7 8 9 10 11 12 13 14 ... 39 40

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Sharp R-1750 Specifications Page 9

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Sharp R-1750 Specifications Page 9

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