Sharp R-9H84B - Manual (Page 10)

About Microwave Cooking
* Arrange food carefully . Place thickest areas toward
outside of dish.
* Watch cooking time. Cook for the shortest amount of
time indicated and add more as needed Foods severely
overcooked can smoke or ignite.
'Coverfoods while cooking. Check recipeforsuggestions:
paper towels, wax paper, microwave plastic wrap or a
ltd Covers prevent spattering and help foods to cook
evenly
* Shield with small flat pieces of aluminum foil any areas
of meat or poultry to prevent overcooking or over
defrosting,
* Stir foods from outside to center of dish once or twice
during cooking, if possible.
*Tum foods over once during microwaving to speed
cooking of such foods as chicken and hamburgers.
Large items like roasts or turkey breasts must be turned
over at least once.
* Rearrange foods like meatballs halfway through cooking
both from top to bottom and from the center of the dish
to the outside,
' Add standing time, Remove food from oven and stir, if
possible. Cover for standing time which allows the food
to finish cooking without overcooking
* Check for doneness Look for signs indicating that
cooking temperatures have been reached
Doneness signs include:
- Food steams throughout, not just at edge.
- Center bottom of dish is very hot to the touch.
- Poultry thigh joints move easily.
- Meat and poultry show no pinkrress
- Fish is opaque and flakes easily with a fork
About Children and the Microwave
Children below the age of 7 should use the microwave oven
with a supervising person very near to them. Between the
ages of 7 and 12, the supervising person should be in the
same room
The child must be able to reach the oven comfortably; if not,
he/she should stand on a sturdy stool.
At no time should anyone be allowed to lean or swing on the
oven door.
Children should be taught all safely precautions: use
potholders, remove coverings carefully, pay special attention
to packages that crisp food because they may be extra hot
Don’t assume that because a child has mastered one cooking
skill he/she can cook everything..
About Safety
* Check foods to see that they are cooked to the United
States Department of Agriculture’s recommended
temperatures:
- 160°F for fresh pork, boneless white poultry, fish,
seafood, egg dishes and frozen prepared food.
- les^F. for leftover, ready-to-heat refrigerated,
and deli and carry-out “fresh" food.
- 170°F. white meat of poultry.
- 180°F. dark meat of poultry .
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To test for doneness, insert a meat thermometer in a thick or
dense area away from fat or bone. NEVER leave the
thermometer in food during cooking, unless it is approved for
both microwave and conventional use.
* Always use potholders to prevent bums when handling
utensils that are in contact with hot food.
Enough heat from the food can transfer through utensils
to cause skin bums
* Avoid steam bums by directing steam away from the
face and hands. Slowly lift the farthest edge of a dish's
covering and carefully open popcorn and oven cooking
bags away from the face
* Stay near the oven while it's in use and check cooking
progress frequently so that there is no chance of
overcooking food.
* NEVER use the cavity for storing cookbooks or other
items,
* Select, store and handle food carefully to preserve its
high quality and minimize the spread of foodbome
bacteria.
‘ Keep wave guide cover clean. Food residue can cause
arcing and/or fires.
* Keep aluminum foil used for shielding at least 1 inch
away from walls, ceiling and door
* Use potholders and be careful when using convection,
mix or broil cooking as cabinet, interior and door may be
too hot to touch,
* The puli down door can be used briefly to help as you
remove foods from the oven.
(only R-9H94B, R-9H84B)