Sharp AX-1200 - Manual (Page 11)

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ABOUT FOOD WHEN USING THE MiCROWAWE MODE
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DO DON’T ''
Eggs, sausages,
nuts, seeds, fruits
& vegetables
* Puncture egg yolks before cooking to
prevent “explosion”.
* Pierce skins of potatoes, apples, squash,
hot dogs and sausages so that steam
escapes.
* Cook eggs in shells.
* Reheat whole eggs.
* Dry nuts or seeds in shells.
Popcorn * Use specially bagged popcorn for the
microwave oven.
* Listen while popping corn for the popping
to slow to 1 or 2 seconds or use
SENSOR POPCORN for "no-guess"
popping.
* Pop popcorn in regular brown
bags or glass bowls.
* Exceed maximum time on
popcorn package.
Baby food * Transfer baby food to small dish and heat
carefully, stirring often. Check temperature
before serving.
* Put nipples on bottles after heating and
shake thoroughly. “Wrist” test before
feeding.
* Heat baby food in original jars.
* Heat disposable bottles.
* Heat bottles with nipples on.
General
V
* Cut baked goods with filling after heating
to release steam and avoid burns.
* Stir liquid briskly before and after heating
to avoid “eruption”.
* Use deep bowl when cooking liquid or
cereal to prevent boilovers.
* Heat or cook in closed glass jars
or air tight containers.
* Can in the microwave as harmful
bacteria may not be destroyed.
* Deep fat fry.
* Dry wood, gourds, herbs or wet
papers.
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ABOUT CHILDREN
Children below the age of 7 should use the oven with a
supervising person very near to them. Between the ages
of 7 and 12, the supervising person should be in the
same room.
The child must be able to reach the oven comfortably;
if not, he/she should stand on a sturdy stool.
At no time should anyone be allowed to lean or swing
on the oven door.
Children should be taught all safety precautions.
Don't assume that because a child has mastered one
cooking skill he/she can cook everything.
Children need to learn that the oven is not a toy. Young
children should be supervised to ensure that they do
not play with the oven.
ABOUT SAFETY
• Check foods to see that they are cooked to the United
States Department of Agriculture's recommended
temperatures.
T E M P F O O D
145°F
(63°C)
... for beef, lamb or veal cut into
steaks, chops or roasts, fish
160°F
(71 °C)
... for fresh pork, ground meat, fish,
seafood, egg dishes, frozen
prepared food and beef, lamb or
veal cut into steaks, chops or
roasts
165°F
(74°C)
... for leftover, ready-to-reheat
refrigerated, deli and carry out
“fresh” food, whole chicken or
turkey, chicken or turkey breasts
and ground poultry used in
chicken or turkey burgers.
NOTE: Do not cook whole, stuffed
poultry. Cook stuffing sepa­
rately to 165°F (74°C).