R-1900M (serv.man14) - Sharp Home Appliance User Guide / Operation Manual. Page 27

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

The initial temperature of food affects the amount of cooking time  
needed, for example, 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 
fi llings, for example, jam doughnuts, to release heat or steam.

Food with skin (e.g. potatoes, apples, fi sh, 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.

Place thickest parts of food on the outside of the dish, e.g. place the 
meaty ends of chicken drumsticks on the outside of the dish.

Fish, vegetables and certain other foods benefi t from being covered 
during microwave cookery, follow recommendations where given 
and use vented microwave cling fi lm or a suitable lid.

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.

Food density and quantity affect the amount of cooking time needed, 
for example, potatoes require more cooking than peas; four potatoes 
will take longer to cook than two.

Food high in fat or sugar (Christmas pudding, mince pies) requires 
less heating time and should be watched, over-heating can lead to 
fi re. Use good quality ingredients for microwaving. Economical cuts 
of meat can be used for casseroles.

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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