Sharp R-343 (serv.man5) User Manual / Operation Manual ▷ View online
15
FOOD HANDLING & PREPARATION
Stir, turn &
stand
stand
Initial and final
temperature of
food
temperature of
food
The temperature of the container is not a true
indication of the temperature of the food or drink. Cut
into foods with fillings, for example, jam doughnuts, to
release heat or steam.
indication of the temperature of the food or drink. Cut
into foods with fillings, for example, jam doughnuts, to
release heat or steam.
Face & Hands: Always use oven gloves to remove food or cookware from the oven. Stand back
when opening the oven door to allow heat or steam to disperse. When removing covers (such as
cling film), opening roasting bags or popcorn packaging, direct steam away from face and hands.
when opening the oven door to allow heat or steam to disperse. When removing covers (such as
cling film), opening roasting bags or popcorn packaging, direct steam away from face and hands.
For even cooking stir, turn or rearrange food during
cooking. Where recommended, leave food to stand
after cooking or defrosting.
cooking. Where recommended, leave food to stand
after cooking or defrosting.
The initial temperature of food affects the amount of
cooking time needed, eg. chilled food requires more
cooking than food at room temperature.
cooking time needed, eg. chilled food requires more
cooking than food at room temperature.
Check the temperature of food and drink
and stir before serving. Take special care
when serving babies, children or the
elderly. The contents of feeding bottles and
baby food jars are to be stirred or shaken
and the temperature is to be checked
before consumption to avoid burns.
and stir before serving. Take special care
when serving babies, children or the
elderly. The contents of feeding bottles and
baby food jars are to be stirred or shaken
and the temperature is to be checked
before consumption to avoid burns.
Composition
& quality
Piercing
Arrangement
Food high in fat or sugar (Christmas pudding or mince
pies) requires less heating time and should be
watched, over-heating can lead to fire.
Good quality ingredients should be used for
microwaving. Economical cuts of meat are
recommended for casserole.
pies) requires less heating time and should be
watched, over-heating can lead to fire.
Good quality ingredients should be used for
microwaving. Economical cuts of meat are
recommended for casserole.
Food with skin (such as potatoes, apples, fish,
chicken), or with membrane (such as the
white and yolk of eggs, including boiled
eggs), must be pierced in several places
before cooking or reheating. If not, steam will
build up and may cause food to explode.
Note: Eggs in their shells and whole hard
boiled eggs should not be heated in the
microwave ovens since they may explode
even after microwaving has ended.
chicken), or with membrane (such as the
white and yolk of eggs, including boiled
eggs), must be pierced in several places
before cooking or reheating. If not, steam will
build up and may cause food to explode.
Note: Eggs in their shells and whole hard
boiled eggs should not be heated in the
microwave ovens since they may explode
even after microwaving has ended.
Place thickest parts of food on the outside of the dish,
for example, the meaty ends of chicken drumsticks
should be placed on the outside of the dish.
for example, the meaty ends of chicken drumsticks
should be placed on the outside of the dish.
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16
Covering
Size & shape
Density &
quantity
Hygiene
Fish, vegetables and certain other foods benefit from
being covered during microwave cookery, follow
recommendations where given and use vented
microwave cling film or a suitable lid.
being covered during microwave cookery, follow
recommendations where given and use vented
microwave cling film or a suitable lid.
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.
needed. When cooking more than one portion of the
same food ensure they are of a similar size and shape.
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.
cooking time needed, for example, potatoes require
more cooking than peas; four potatoes will take
longer to cook than two.
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.
preparation) apply to microwaving. Always store
convenience foods as recommended by the food
manufacturer and keep no longer than the "Use
By" date.
FOOD HANDLING & PREPARATION
1. R-343M o/M 19/1/2000 9:17 Page 16
17
ADVICE FOR DEFROSTING
Meat joints
Poultry
Steak, Chops
& Chicken
Portions
& Chicken
Portions
Cubed &
Minced Meat
Minced Meat
Whole fish
& Fillets
& Fillets
Prepacked
Frozen Foods
Frozen Foods
Place in a flan dish, turn over at least 4-5 times
during defrosting, shield any warm areas with small,
flat pieces of foil. After defrosting, wrap in foil and
allow meat to stand for 45-60 minutes, until
thoroughly defrosted.
during defrosting, shield any warm areas with small,
flat pieces of foil. After defrosting, wrap in foil and
allow meat to stand for 45-60 minutes, until
thoroughly defrosted.
Place in a flan dish, turn over at least 3-4 times
during defrosting, shield any warm areas with small,
pieces of foil. After defrosting, wrap in foil and allow
poultry to stand for 45-90 minutes, until thoroughly
defrosted.
NOTE: Do not defrost poultry with giblets.
during defrosting, shield any warm areas with small,
pieces of foil. After defrosting, wrap in foil and allow
poultry to stand for 45-90 minutes, until thoroughly
defrosted.
NOTE: Do not defrost poultry with giblets.
Place in a flan dish, separate during defrosting and
turn over at least 2-3 times. Shield if necessary.
turn over at least 2-3 times. Shield if necessary.
Place in a flan dish, stir or turn over at least 3-4 times
during defrosting, remove defrosted parts each time.
For frozen blocks of meat see ‘Minced Meat’ in the
charts on page 23.
during defrosting, remove defrosted parts each time.
For frozen blocks of meat see ‘Minced Meat’ in the
charts on page 23.
Place in a flan dish, separate during defrosting and
turn over at least twice. Shield if necessary.
turn over at least twice. Shield if necessary.
Remove packaging, including any foil and place in a
suitable dish.
suitable dish.
NOTES:
• To defrost food, use either (30P) MEDIUM LOW or
• To defrost food, use either (30P) MEDIUM LOW or
(10P) LOW microwave power.
• Shield warm areas with small pieces of foil if
necessary.
• It is important to turn food over, separate (where
appropriate) and rearrange to ensure even
defrosting.
defrosting.
• Standing time is necessary to ensure thorough
defrosting.
1. R-343M o/M 19/1/2000 9:17 Page 17
18
ADVICE FOR REHEATING
WARNINGS:
Oil & Fat: Never heat oil or fat for deep frying as this may lead to overheating and fire. Stand back
when opening the oven door to allow heat or steam to disperse. When removing covers (such as
cling film), opening roasting bags or popcorn packaging, direct steam away from face and hands.
Oil & Fat: Never heat oil or fat for deep frying as this may lead to overheating and fire. Stand back
when opening the oven door to allow heat or steam to disperse. When removing covers (such as
cling film), opening roasting bags or popcorn packaging, direct steam away from face and hands.
The contents of feeding bottles and baby food jars are to be stirred or shaken
and the temperature is to be checked before consumption in order to avoid
burns.
and the temperature is to be checked before consumption in order to avoid
burns.
• Remove food from foil or metal containers before reheating.
• Reheating times will be affected by the shape, depth, quantity and temperature of food together
• Reheating times will be affected by the shape, depth, quantity and temperature of food together
with the size, shape and material of the container.
• To avoid overheating and fire, special care must be taken when reheating foods with a high
sugar or fat content, for example, minced pies or Christmas pudding.
• Canned potatoes should not be heated in the microwave oven, follow the manufacturers’
instructions on the can.
Remove any poultry or meat portions, reheat
these separately, see below. Place smaller items of
food to the centre of the plate, larger and thicker foods
to the edge. Cover with vented microwave cling film
and reheat on (50P) MEDIUM , stir/rearrange halfway
through reheating. Ensure food is thoroughly reheated
before serving.
these separately, see below. Place smaller items of
food to the centre of the plate, larger and thicker foods
to the edge. Cover with vented microwave cling film
and reheat on (50P) MEDIUM , stir/rearrange halfway
through reheating. Ensure food is thoroughly reheated
before serving.
Cover with vented microwave cling film or suitable lid,
reheat on (50P) MEDIUM . Stir frequently to ensure
even reheating.
reheat on (50P) MEDIUM . Stir frequently to ensure
even reheating.
Place thickest parts of the portions on the outside of the
dish, cover with microwave cling film and reheat on
(70P) MEDIUM HIGH . Turn over halfway through.
NOTE: Ensure poultry is thoroughly reheated, before serving.
dish, cover with microwave cling film and reheat on
(70P) MEDIUM HIGH . Turn over halfway through.
NOTE: Ensure poultry is thoroughly reheated, before serving.
Cover with vented microwave cling film and reheat on
(50P) MEDIUM . Rearrange at least once to ensure
even reheating. NOTE: Ensure meat is thoroughly
reheated before serving.
(50P) MEDIUM . Rearrange at least once to ensure
even reheating. NOTE: Ensure meat is thoroughly
reheated before serving.
Place pies on a plate or in a flan dish. Reheat meat
pies on (70P) MEDIUM HIGH and fruit pies on (50P)
MEDIUM .
pies on (70P) MEDIUM HIGH and fruit pies on (50P)
MEDIUM .
Cover with vented microwave cling film or suitable lid
and reheat on (50P) MEDIUM . Stir at least once
during reheating.
and reheat on (50P) MEDIUM . Stir at least once
during reheating.
Plated meals
Casserole
Poultry portions
Sliced meat
Pies
Vegetables
1. R-343M o/M 19/1/2000 9:17 Page 18
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