Sharp R-1900M - Manual (Page 27)

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FOOD HANDLING & PREPARATION
Stir, turn & stand For even cooking stir, turn or rearrange food during cooking. Where
recommended, leave food to stand after cooking or defrosting.
Initial temperature The initial temperature of food affects the amount of cooking time
needed, for example, chilled food requires more cooking than food
at room temperature. The temperature of the container is not a true
indication of the temperature of the food or drink. Cut into foods with
fi llings, for example, jam doughnuts, to release heat or steam.
Piercing Food with skin (e.g. potatoes, apples, fi sh, sausages, chicken), or
with membrane (e.g. egg whites/yolks), must be pierced in several
places before cooking or reheating. If not, steam will build up and
may cause food to explode.
Arrangement Place thickest parts of food on the outside of the dish, e.g. place the
meaty ends of chicken drumsticks on the outside of the dish.
Covering Fish, vegetables and certain other foods benefi t from being covered
during microwave cookery, follow recommendations where given
and use vented microwave cling fi lm or a suitable lid.
Size & shape Food size and shape affect the amount of cooking time needed. When
cooking more than one portion of the same food ensure they are of
a similar size and shape.
Density & quantity Food density and quantity affect the amount of cooking time needed,
for example, potatoes require more cooking than peas; four potatoes
will take longer to cook than two.
Composition
& quality Food high in fat or sugar (Christmas pudding, mince pies) requires
less heating time and should be watched, over-heating can lead to
fi re. Use good quality ingredients for microwaving. Economical cuts
of meat can be used for casseroles.
Hygiene Food hygiene standards (storage, handling and preparation) apply
to microwaving. Always store convenience foods as recommended
by the food manufacturer and keep no longer than the “Use By”
date.
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