Sharp R-82STM SUITABLE COOKWAREContinued, Food Handling & Preparation, Yes/No, Stir, turn & stand

SUITABLE COOKWARE(Continued)

COOKWARE SUITABLE FOR MICROWAVING		GRILL	TION	COOKING
			CONVEC-	DUAL
Browning dishes	YES	NO	YES	NO
& self-heating	Always place on an up-turned plate on the
packages.	turntable to prevent heat stress. Follow
	manufacturer's instructions. Be careful as these
	become very hot. Popcorn: Only use
	microwave popcorn within recommended
	packaging (follow popcorn manufacturer's
	instructions). Never use oil unless the
	manufacturer recommends and never cook for
	longer than instructed.
Metal cookware. NO		YES	YES	YES
		If desired,	Use for combination
		metal trays	cooking or convection
		may be used.		only.
Aluminium	YES/NO	YES	YES	YES/NO
foil & foil	Use small pieces of aluminium foil to shield food			Use aluminium
containers,	from overheating. Keep foil at least 2cm from the			foil for
made from	oven walls. Foil containers are not recommended			shielding
"Micro Foil®".	unless specified by the manufacturer, eg.			only.
	MicroFoil ®, follow instructions carefully.
Metal racks	YES	YES	YES	YES
	The metal racks supplied have been specially
	designed for all cooking modes and will not
	damage the oven.
Splash Guard	NO	YES	YES	YES
				Where
				recommended
				page 13.
	FOOD HANDLING & PREPARATION

Face & Hands: Always use oven gloves to remove food or cookware from the oven. Stand back when opening the oven door to allow heat or steam to disperse. When removing covers (such as cling -film), opening roasting bags or popcorn packaging, direct steam away from face and hands.

Check the temperature of food and drink and stir (before serving). Take special care when serving babies, children or the elderly. The contents of feeding bottles and baby food jars should be stirred or shaken and the temperature checked before consumption to avoid burns.

Stir, turn & stand:

For even cooking stir, turn or rearrange food during cooking. Where recommended, leave food to stand after cooking or defrosting.

Initial and final temperature of food:

The initial temperature of food affects the amount of cooking time needed, eg. 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.

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