Sharp R1405T User Manual

•  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 cook-

book  for  suggestions:  paper  towels,  wax  paper,      
microwave  plastic  wrap  or  a  lid.  Covers  prevent      
spattering and help foods to cook evenly.

•  Shield  with  small  flat  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 ham-
burgers. 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 finish 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 flakes easily with a fork.

•  Check  foods  to  see  that  they  are  cooked  to           

the  United  States  Department  of  Agriculture's 
recommended temperatures.

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, un-
less 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 fires.

•  Use  care  when  removing  items  from  the  oven  so        

that the utensil, your clothes or accessories do not 
touch the safety door latches.

... for fresh pork, ground meat, bone-

less white poultry, fish, seafood, 
egg dishes and frozen prepared 
food.

... for  leftover,  ready-to-reheat  re-

frigerated, and deli and carry-out 
“fresh” food.

... white meat of poultry.

... dark meat of poultry.

160°F

165°F

170°F

180°F

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5/14/07   2:14:02 PM