Sharp R-939 Manual De Instrucciones Y Recetario página 362

English Intro+Tables.qxd
TIPS AND TECHNIQUES
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.
1/1/04 3:45 AM Page 29
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TABLE: DETERMINING COOKING TIME
WITH A FOOD THERMOMETER
Drink/Food Interior temperature Interior temperature
after cooking time
is completed
65-75 o C
Heat drinks
(Coffee, Water, Tea, etc.)
75-80 o C
Heat milk
75-80 o C
Heat soups
75-80 o C
Heat stews
80-85 o C
Poultry
Lamb
70 o C
Roasted pink
75-80 o C
Well-done
Roast beef
50-55 o C
Rare
60-65 o C
Medium
75-80 o C
Well-done
80-85 o C
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.
10 to 15 minutes
of standing time
85-90 o C
70-75 o C
80-85 o C
55-60 o C
65-70 o C
80-85 o C
80-85 o C