Tips And Techniques - Sharp R-971(IN)W Operation Manual

XXXXXXXXXXXXX

TIPS AND TECHNIQUES

ALL STATED TIMES...
are guidelines, which vary depending on initial
temperature, weight and consistency (water or oil
content, etc.) of the foods.
SALT, SPICES AND HERBS
Foods cooked in the microwave retain their flavor
better than foods cooked by conventional methods. Use
salt sparingly and salt your foods only after cooking.
Salt will retain fluid and dry out the surface. Herbs and
spices can be used as usual.
TEST FOR DONENESS:
Foods can be tested for doneness just like when used
with conventional methods:
• Food thermometer: After cooking or heating,
every food has a certain interior temperature.
This temperature can be measured with a food
thermometer.
• Fork: Fish can be tested with a fork. If the fish meat
is no longer translucent and easily detaches from the
fish bones, the meat is done. If it is overdone, it is
dry and tough.
• Wood picks: Cake and bread can be tested for
doneness by using a wooden pick. Insert the wood
stick and pull it out. If it remains clean and dry, the
food is done.
DETERMINING COOKING TIME WITH A
FOOD THERMOMETER
When food is cooked, every drink and every food
has a certain interior temperature, which indicates
that the food is done and the result will be good. You
can measure this interior temperature with a food
thermometer. The most important temperatures are listed
in the temperature table.
TABLE: DETERMINING COOKING TIME
WITH A FOOD THERMOMETER
Drink/Food
Heat drinks
(Coffee, Water, Tea, etc.)
Heat milk
Heat soups
Heat stews
Poultry
Lamb
Roasted pink
Well-done
Roast beef
Rare
Medium
Well-done
Pork and veal
ADDING WATER
Vegetables and other foods with high water content
can be cooked in their own fluid or with very little
additional water. Many vitamins and minerals will
remain in the food.
FOODS WITH SKIN OR SHELL
like sausage, chicken, chicken drum sticks, potatoes,
tomatoes, apples, egg yolk or similar should be pierced
with a fork or a wooden pick.
Steam can release without shattering the skin or shell.
GREASY FOODS
Marbled meat and outer, fatty parts cook faster than
lean meat. Cover such parts with aluminum foil or place
them with the fatty side down.
GB-39
Interior temperature Interior temperature
after cooking time 10 to 15 minutes
is completed of standing time
65-75°C
75-80°C
75-80°C
75-80°C
80-85°C 85-90°C
70°C 70-75°C
75-80°C 80-85°C
50-55°C 55-60°C
60-65°C 65-70°C
75-80°C 80-85°C
80-85°C 80-85°C