Sharp R-939 Manual De Instrucciones página 173

R-939_EN3.qxd 9/21/07
ALL STATED TIMES...
are guidelines, which vary depending on initial
temperature, weight and consistency (water or oil
content, etc.) of the foods.
SALT, SPICES AND HERBS
Foods cooked in the microwave retain their flavor
better than foods cooked by conventional methods.
Use salt sparingly and salt your foods only after
cooking. Salt will retain fluid and dry out the
surface. Herbs and spices can be used as usual.
TEST FOR DONENESS:
Foods can be tested for doneness just like when
used with conventional methods:
• Food thermometer: After cooking or heating,
every food has a certain interior temperature.
This temperature can be measured with a food
thermometer.
• Fork: Fish can be tested with a fork. If the fish
meat is no longer translucent and easily
detaches from the fish bones, the meat is done.
If it is overdone, it is dry and tough.
• Wood picks: Cake and bread can be tested for
doneness by using a wooden pick. Insert the
wood stick and pull it out. If it remains clean
and dry, the food is done.
DETERMINING COOKING TIME WITH A
FOOD THERMOMETER
When food is cooked, every drink and every food
has a certain interior temperature, which indicates
that the food is done and the result will be good.
You can measure this interior temperature with a
food thermometer. The most important
temperatures are listed in the temperature table.
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TIPS AND TECHNIQUES
TABLE: DETERMINING COOKING TIME
WITH A FOOD THERMOMETER
Drink/Food
Heat drinks
(Coffee, Water, Tea, etc.)
Heat milk
Heat soups
Heat stews
Poultry
Lamb
Roasted pink
Well-done
Roast beef
Rare
Medium
Well-done
Pork and veal
ADDING WATER
Vegetables and other foods with high water
content can be cooked in their own fluid or with
very little additional water. Many vitamins and
minerals will remain in the food.
FOODS WITH SKIN OR SHELL
like sausage, chicken, chicken drum sticks,
potatoes, tomatoes, apples, egg yolk or similar
should be pierced with a fork or a wooden pick.
Steam can release without shattering the skin or
shell.
GREASY FOODS
Marbled meat and outer, fatty parts cook faster
than lean meat. Cover such parts with aluminum
foil or place them with the fatty side down.
172/GB-29
Interior temperature Interior temperature
after cooking time 10 to 15 minutes
is completed of standing time
65-75 o C
75-80 o C
75-80 o C
75-80 o C
80-85 o C 85-90 o C
70 o C 70-75 o C
75-80 o C 80-85 o C
50-55 o C 55-60 o C
60-65 o C 65-70 o C
75-80 o C 80-85 o C
80-85 o C 80-85 o C