Fisher & Paykel MO-24SS, Installation Manual/User Manual, Page: 9 / 36

8
INFORMATION YOU NEED TO KNOW
ABOUT MICROWAVE COOKING
•
Arrange food carefully. Place thickest areas towards
outside of dish.
•
Watch cooking time. Cook for the shortest amount
of time indicated and add more as needed.
Food severely overcooked can smoke or ignite.
•
Cover foods while cooking. Check recipe or
cookbook for suggestions: paper towels, wax paper,
microwave plastic wrap or a lid. Covers prevent
spattering and help foods to cook evenly.
•
Shield with small fl at pieces of aluminum foil any
thin areas of meat or poultry to prevent overcooking
before dense, thick areas are cooked thoroughly.
•
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 must be
turned over at least once.
•
Rearrange foods such as meatballs halfway
through 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 fi nish 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 fl akes easily with a fork.
•
Check foods to see that they are cooked to the
United States Department of Agriculture's
recommended temperatures.
T E M P F O O D
160°F ... for fresh pork, ground meat,
boneless white poultry, fi sh,
seafood, egg dishes and frozen
prepared food.
165°F ... for leftover, ready-to-SENSOR
REHEAT refrigerated, and deli
and carry-out 'fresh' food.
170°F ... white meat of poultry.
180°F ... dark 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 the food during
cooking, unless it is approved for microwave oven use.
•
ALWAYS use potholders 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 burns.
•
Avoid steam burns 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's in 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
foodborne bacteria.
•
Keep waveguide cover clean. Food residue can
cause arcing and/or fi res.
•
Use care when removing items from the oven
so that the utensil, your clothes or accessories
do not touch the safety door latches.
ABOUT SAFETY