Sharp R9H94B, R9H66 manual About Microwave Cooking

About Microwave Cooking

*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 foodswhite cooking. Check recipe 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 areas of meat or poultry to prevent overcooking or over defrosting.

*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 halfwaythrough 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.

About Children and the Microwave

Children below the age of 7 should use the microwave oven with a supervising person very near to them.. Between the ages of 7 and 12, the supervising person should be in the same room

The child must be able to reach the oven comfortably; if not, he/she should stand on a sturdy stool.

At no time should anyone be allowed to lean or swing on the oven door_

Children should be taught all safety precautions: use potholders, remove coverings carefully, pay special attention to packages that crisp food because they may be extra hot

Don'tassume that because a child has mastered one cooking skill he/she can cook everything..

About Safety

"Check foods to see that they are cooked to the United States Department of Agriculture's recommended temperatures:

'"	- 160 F. for freshpork,	bonelesswh_te poultry, fish,
	seafood, egg dishes	and frozen prepared food._

/- 165°F.. for leftover, ready*to-heat refrigerated,

		and deii and	carry-out "fresh"		food.
	-	170°F. white	meat	of poultry.
_,	-	180°F., daft< meat		of poultrY..	..,

To test for doneness, insert a meat thermometer in a thick or dense area away from fat or bone NEVER leave the thermometer in food during cooking, unless it is approved for both microwave and conventional use..

*Always use pothoiders to prevent burns when handling utensils that are in contact with hot food

Enough heat from the food can transfer through utensils to cause skin bums

*Avoid steam bums by directing steam away from the face and hands. Slowly lift the farthest edge of a dish's covering and carefully open popcorn and oven cooking bags away from the face.

*Stay near the oven while it'sin use and check cooking progress frequently so that there is no chance of overcooking food,

*NEVER use the cavity for storing cookbooks or other items.

*Select, store and handle food carefully to preserve its high quality and minimize the spread of foodbome bacteria,

*Keep wave guide cover clean. Food residue can cause arcing and!or fires.

*Keep aluminum foil used for shielding at feast 1 inch away from walls, ceiling and door.

*Use potholders and be careful when using convection, mix or broil cooking as cabinet, interior and door may be too hot to touch,

*The pull down door can be used briefly to help as you remove foods from the oven.

(only R-gH94B, R-gH84B)