Sharp Corporation DMR0176 사용자 설명서

8

  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 recom-

mended temperatures.

160˚F

For fresh pork, ground meat, boneless 

white poultry, fish, seafood, egg dishes

and frozen prepared food.

165˚F

For leftover, ready-to-reheat refrigerated, 

and deli and carry-out “fresh” food.

170˚F

White meat of poultry.

180˚F

Dark meat of poultry.

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 fires.

Use care when removing items from the oven so 

that the utensil, your clothes or accessories do not 

touch the safety door latches.

Children below the age of 7 should use the microwave 

oven with a supervising person very near to them.  

Between the ages of 7 and 12, the supervising person 

should be in the same room.
The child must be able to reach the oven comfortably; 

if not, he/she should stand on a sturdy stool.
At no time should anyone be allowed to lean or swing 

on the oven door.
Children should be taught all safety precautions: use 

potholders, remove coverings carefully, pay special 

attention to packages that crisp food because they 

may be extra hot.
Don’t assume that because a child has mastered one 

cooking skill he/she can cook everything.
Children need to learn that the microwave oven is not 

a toy. See pages 20 for Child Lock feature.