Food Handling & Preparation - Sharp R-362M Operation Manual With Cookbook

XXXXXXXXXXXXX FOOD HANDLING & PREPARATION
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.
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 should be stirred or
shaken and the temperature checked
before consumption to avoid burns.
SUITABLE COOKWARE
Stir, turn & For even cooking stir, turn or rearrange food during
cooking. Where recommended, leave food to stand
stand
after cooking or defrosting.
Initial and final
The initial temperature of food affects the amount of
temperature of
cooking time needed, eg. chilled food requires more
food.
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.
Composition
Food high in fat or sugar (Christmas pudding or mince
& quality
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.
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.
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