Sharp AX-1110(SL)M manual Cookbook, Points To Remember, Cooking Techniques

COOKBOOK

Points To Remember

•Please make reading the Operation Manual your very first step in working with your new oven. This important booklet explains exactly how the oven works and what you need to know to operate it successfully.

•Use the information in the charts and recipes to help adapt your own favorite recipes or convenience foods for preparation in the oven.

•The stated cooking times in the charts and recipes are guidelines and are based on standard conditions. Cooking results will vary according to the conditions of food, utensils and the oven. Please check the cooking result and if necessary, adjust cooking times accordingly.

•Prepare the food and use accessories as instructed.

•When placing food in the oven, turning, stirring or adding something to the food, please ensure the door does not remain open long so as to avoid loss of heat.

•Please refer to Food and Utensil Position Chart on page 14 before setting food in the oven.

•Always distribute the ingredients evenly inside a piece of ovenware or steam tray to achieve even cooking results.

•There is no need to fill the water tank for Microwave, Grill, Combi High or Combi Low cooking.

•If you would like to adapt your favorite recipes for the microwave, you should take note of the following: Shorten cooking times by a third to a half. Follow the example of the recipes in this cookery book.

Cooking Techniques

-Determining Cooking Time with a Food Thermometer -

Every drink and every food has a specific internal temperature at the end of the cooking process, at which the cooking process can be ended and the result is good. You can determine the internal temperature with a food thermometer. The most important temperatures are given in the temperature table.

TABLES FOR SETTING THE

COOKING TIME WITH THE FOOD

THERMOMETER

	Internal	Internal
		temperature up
Drinks/food	temperature
		to 10 to 15 of
	at the of minutes
		standing time
Heating drinks	65-75°C
(coffee, water,
tea, etc.)
Heating milk	60-65°C
Heating soups	75-80°C
Heating stews	75-80°C
Poultry	80-85°C	85-90°C
Lamb
Rare cooked	70°C	70-75°C
Well cooked	75-80°C	80-85°C
Beef
Rare roast	50-55°C	55-60°C
Medium cooked	60-65°C	65-70°C
well done	75-80°C	80-85°C
Pork, Veal	80-85°C	80-85°C

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