Sharp R-671M (serv.man2) User Manual / Operation Manual ▷ View online
23
FOOD HANDLING & PREPARATION (continued)
Composition
& quality
Piercing
Arrangement
Covering
Size & shape
Density &
quantity
Hygiene
Food high in fat or sugar (Christmas pudding, mince
pies) requires less heating time and should be
watched, over-heating can lead to fire.
Use good quality ingredients for microwaving.
Economical cuts of meat can be used for casseroles.
pies) requires less heating time and should be
watched, over-heating can lead to fire.
Use good quality ingredients for microwaving.
Economical cuts of meat can be used for casseroles.
Food with skin (e.g. potatoes, apples, fish,
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. When cooking eggs using
“Breakfast”, it is not necessary to pierce the
yolks, as the programme uses grill only after
eggs are added.
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. When cooking eggs using
“Breakfast”, it is not necessary to pierce the
yolks, as the programme uses grill only after
eggs are added.
Place thickest parts of food on the outside of the dish,
e.g. place meaty ends of chicken drumsticks on the
outside of the dish.
e.g. place meaty ends of chicken drumsticks on the
outside of the dish.
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 affects 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.
24
ADVICE FOR DEFROSTING
Meat joints
Poultry
Steak, Chops
& Chicken
Portions
Cubed &
Minced Meat
Whole Fish
& Fillets
Prepacked
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.
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 45-60 minutes, until thoroughly defrosted.
NOTE: Do not defrost poultry with giblets.
defrosting, shield any warm areas with small, pieces of
foil. After defrosting, wrap in foil and allow poultry to
stand for 45-60 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.
over at least 2-3 times. Shield if necessary.
Place in a bowl, stir or turn over at least 3-4 times during
defrosting, remove defrosted parts each time.
For frozen blocks of meat see ‘Minced Beef’ in the charts
on page 16.
defrosting, remove defrosted parts each time.
For frozen blocks of meat see ‘Minced Beef’ in the charts
on page 16.
Place in a flan dish, separate during defrosting and turn
over at least twice. Shield if necessary.
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
• To defrost food, use either 30P (MEDIUM
LOW/DEFROST) 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.
• Standing time is necessary to ensure thorough
defrosting.
25
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.
Never heat liquids in narrow-necked containers, as this could result in the
contents erupting from the container and may cause burns.
contents erupting from the container and may cause 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, mince pies, Christmas pudding.
• Canned potatoes should not be heated in the microwave oven, follow the manufacturers’
instructions on the can
Plated meals
Casseroles
Poultry portions
Sliced meat
Pies
Vegetables
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.
(MEDIUM). Rearrange at least once to ensure even
reheating. NOTE: Ensure meat is thoroughly reheated
before serving.
Place pies in a flan dish. Reheat meat pies on 70P
(MEDIUM HIGH) and fruit pies on 50P (MEDIUM).
(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.
reheat on 50P (MEDIUM). Stir at least once during
reheating.
26
NOTES
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