Sharp AX-1200K For Super Steam Convection and Steam Cooking, About Microwave Cooking

I N F O R M A T I O N Y O U N E E D T O K N O W

FOR SUPER STEAM CONVECTION AND STEAM COOKING

Food Characteristics

Density	Food density will affect the amount of cooking time. Cut the food into thinner parts, if
	possible, and arrange in single layer.
Quantity	The cooking time must be increased as the amount increases.
Size	Small foods and small pieces cook faster than large ones, as heat can penetrate from all
	sides to the center. For even cooking make all the pieces the same size.
Shape	Foods which are irregular in shape, such as chicken breasts or drumsticks, may take
	longer to cook in the thicker parts. Check that these parts are cooked thoroughly before
	serving.
Temperature of Food	The initial temperature of food affects the cooking time. Chilled foods will take longer to
	cook than foods at room temperature. The temperature of the container is not the actual
	temperature of the food or drink.
Seasoning and	Seasoning or flavoring are best added after cooking. If added as marinades or rubs, the
Flavoring	taste may become less pronounced when cooking with steam. Add seasoning or flavor-
	ing again after cooking, if necessary.

•Check that food is thoroughly cooked/reheated before serving.

•Cooking time will be affected by the shape, depth, quantity and temperature of food together with the size, shape and material of the container.

•Never heat oil or fat for deep frying as this may lead to overheating and fire.

CAUTION:

Always use dry pot holders or oven mitts to remove food or utensils from the oven. Be careful when opening the oven door to allow steam to dissipate.

ABOUT MICROWAVE COOKING

*ALWAYS have food in the oven when it is on to absorb the microwave energy.

*Your oven is rated 700 watts using the IEC Test Procedure. In using recipes or package directions, check food at the minimum time and add time accordingly.

*Condensation is a normal part of microwave cooking. Room humidity and the moisture in food will influence the amount of moisture that condenses in the oven. Generally, covered foods will not cause as much condensation as uncovered ones. Vents on the oven back must not be blocked.

*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.

*Cover foods while cooking. Check recipe or cookbook 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 overcooking before dense, thick areas are cooked thoroughly.

*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 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 pinkness.

–Fish is opaque and flakes easily with a fork.

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