Sharp R-743M Operation Manual With Cookbook page 20

R-743M O/M 27/1/2000 10:20 Page 18
Quality &
Composition
Piercing
Arrangement
Covering
Size & Shape
Density &
Quantity
Hygiene
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FOOD HANDLING & PREPARATION
Food high in fat or sugar (Christmas cake, 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 casseroles.
Food with skin (such as potatoes, apples, fish,
chicken), or with membrane (such as the white and
yolk of eggs), must be pierced in several places. If
not, steam will build up and may cause food to
explode.
Note: Eggs in their shell and whole hard boiled
eggs should not be heated in microwave ovens since
they may explode even after heating has ended.
Canned potatoes should not be heated in the
microwave oven as they may burst.
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.
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.
Food size and shape affect the amount of cooking time
required. 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.
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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