Sharp R-82STM manual FOODHANDLING&PREPARATIONContinued

FOODHANDLING&PREPARATION(Continued)

Composition Food high in fat or sugar (Christmas pudding, mince

&quality pies) requires 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.

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. When cooking eggs using the “Breakfast”key, it is not necessary to pierce the yolks, as the programme uses grill only.

Arrangement Place thickest parts of food on the outside of the dish, e.g. place 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 affects 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 & Food density and quantity affect the amount of quantity cooking time needed, for example, potatoes require

more cooking than peas; four potatoes will take longer to cook than two.

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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