Food Handling & Preparation - Sharp R-352M Operation Manual With Cookbook

FOOD HANDLING & PREPARATION
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.
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.
Stir, turn &
For even cooking stir, turn or rearrange food during
stand
cooking. Where recommended, leave food to stand
after cooking or defrosting.
Initial and final
The initial temperature of food affects the amount of
temperature of
cooking time needed, eg. chilled food requires more
food
cooking than food at room temperature.
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.
Food high in fat or sugar (Christmas pudding or mince
Composition
pies) requires less heating time and should be
& quality
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,
Piercing
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,
Arrangement
for example, the meaty ends of chicken drumsticks
should be placed on the outside of the dish.
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