Bedienungsanleitung Sharp R-216F (Seite 8 von 24) (Englisch)

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TINSEA955WRRZ-D32 SEC R220/216/214FW O/M

SEC R220/216/214FW O/M

ABOUT MICROWAVE COOKING

• Arrange food carefully. Place thickest areas to-

wards outside of dish.

• Watch cooking time. Cook for the shortest amount

of time indicated and add more as needed. Food

severely overcooked can smoke or ignite.

• Cover foods while cooking. Check recipe or cook-

book for suggestions: paper towels, wax paper,

microwave plastic wrap or a lid. Covers prevent

spattering and help foods to cook evenly.

• Shield with small flat pieces of aluminum foil any

thin areas of meat or poultry to prevent overcook-

ing before dense, thick areas are cooked thor-

oughly.

• Stir foods from outside to center of dish once or

twice during cooking, if possible.

• Turn foods over once during microwaving to

speed cooking of such foods as chicken and ham-

burgers. Large items like roasts must be turned

over at least once.

• Rearrange foods such as 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 al-

lows the food to finish cooking without overcook-

ing.

• 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 pinkness.

- Fish is opaque and flakes easily with a fork.

• Check foods to see that they are cooked to the

United States Department of Agriculture's recom-

mended temperatures.

To test for doneness, insert a meat thermometer

in a thick or dense area away from fat or bone.

NEVER leave the thermometer in the food during

cooking, unless it is approved for microwave oven

use.

• ALWAYS use potholders to prevent burns when

handling utensils that are in contact with hot food.

Enough heat from the food can transfer through

utensils to cause skin burns.

• Avoid steam burns 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 pre-

serve its high quality and minimize the spread of

foodborne bacteria.

• Keep waveguide cover clean. Food residue can

cause arcing and/or fires.

• Use care when removing items from the oven so

that the utensil, your clothes or accessories do

not touch the safety door latches.

ABOUT SAFETY

... for fresh pork, ground meat, bone-

less white poultry, fish, seafood,

egg dishes and frozen prepared

food.

... for leftover, ready-to-reheat refrig-

erated, and deli and carry-out

“fresh” food.

... white meat of poultry.

... dark meat of poultry.

160°F

165°F

170°F

180°F

TEMP FOOD

INFORMATION YOU NEED TO KNOW

SEC R220/216/214FW,P01-10 03.5.22, 8:43 PM6

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