Sharp R-307N ユーザーズマニュアル

  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. 

-  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.

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.

I N F O R M A T I O N   Y O U   N E E D   T O   K N O W

T E M P

F O O D

145˚F

(63˚C)

...for beef, lamb or veal cut into steaks 

chops or roasts MEDIUM RARE

160˚F

(71˚C)

...for fresh pork, ground meat, fi sh, 

seafood,  egg dishes, frozen prepared 
food and beef, lamb or veal cut into 
steaks, chops or roasts cooked to 
MEDIUM

165˚F

(74˚C)

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

ated, deli and carry out “fresh”  food, 
whole chicken or turkey, chicken or 
turkey breasts and ground poultry 
used in chicken or turkey burgers, 
boneless white poultry.

 

NOTE: Do not cook whole, stuffed 

poultry. Cook stuffi ng  sepa-
rately to 165°F (74ºC).

1126 R-308N, 307N_En.indd   8

1126 R-308N, 307N_En.indd   8

11/26/07   11:37:04 AM

11/26/07   11:37:04 AM