Sharp R-1900M operation manual Food Handling & Preparation

FOOD HANDLING & PREPARATION

Stir, turn & stand	For even cooking stir, turn or rearrange food during cooking. Where
	recommended, leave food to stand after cooking or defrosting.
Initial temperature	The initial temperature of food affects the amount of cooking time
	needed, for example, chilled food requires more 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.
Piercing	Food with skin (e.g. potatoes, apples, fish, sausages, chicken), or
	with membrane (e.g. egg whites/yolks), must be pierced in several
	places before cooking or reheating. If not, steam will build up and
	may cause food to explode.
Arrangement	Place thickest parts of food on the outside of the dish, e.g. place the
	meaty ends of chicken drumsticks on the outside of the dish.
Covering	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.
Size & shape	Food size and shape affect the amount of cooking time needed. When
	cooking more than one portion of the same food ensure they are of
	a similar size and shape.
Density & quantity	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.
Composition	Food high in fat or sugar (Christmas pudding, mince pies) requires
& quality	less heating time and should be watched, over-heating can lead to
	fire. Use good quality ingredients for microwaving. Economical cuts
	of meat can be used for casseroles.
Hygiene	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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