User manual SHARP R393 OPERATION MANUAL

[. . . ] R-393M O/M & C/B 08/06/2000 16:03 Page A STOP CLEAR START AUTO MINUTE COOK DEFROST VIEW MENUS SENSOR REHEAT CHILLED READY MEALS FROZEN READY MEALS CASSEROLE FRESH VEG. JACKET POTATOES PORRIDGE R-393 SET UP R-393M MICROWAVE OVEN WITH SENSOR OPERATION MANUAL WITH COOKBOOK 900W (IEC 60705) R-393M O/M & C/B 08/06/2000 16:03 Page B R-393M O/M & C/B 08/06/2000 16:03 Page 1 CONTENTS Oven and Accessories . . 28-30 Cooking Advice: Suitable Cookware . . 31-32 Food Handling & Preparation . . 36-60 Aftercare: Cleaning and Maintenance . [. . . ] Pay special attention as over-heating may cause a fire in your oven. Kitchen paper. FOOD HANDLING AND PREPARATION WARNING: 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. 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. 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 are to be stirred or shaken and the temperature is to be checked before consumption to avoid burns. Composition & quality Food high in fat or sugar (Christmas pudding or mince pies) requires less heating time and should be watched, over-heating can lead to fire. Good quality ingredients should be used for microwaving. Economical cuts of meat are recommended for casserole. 32 R-393M O/M & C/B 08/06/2000 16:07 Page 33 FOOD HANDLING AND PREPARATION Piercing Food with skin (such as potatoes, apples, fish, chicken), or with membrane (such as the white and yolk of eggs, including boiled eggs), must be pierced in several places before cooking or reheating. If not, steam will build up and may cause food to explode. Note: Eggs in their shells and whole hard boiled eggs should not be heated in the microwave ovens since they may explode even after microwaving has ended. Arrangement Place thickest parts of food on the outside of the dish, for example, the meaty ends of chicken drumsticks should be placed 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 & Food density and quantity affect the amount of cooking time quantity 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. ADVICE FOR COOKING WARNING - Always attend the oven when in use. [. . . ] 2 This Guarantee covers equipment intended for private domestic use only. This oven is suitable for domestic food preparation and is not designed for commercial, industrial or laboratory use. This Guarantee does not apply to equipment used in the course of a business, trade or profession. Only use the microwave oven for cooking, defrosting or reheating of food. [. . . ]