Справочник Пользователя для Fisher & Paykel MO-24SS

  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.

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 cook-

ing 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-SENSOR 

REhEAT refrigerated, and deli 

and carry-out “fresh” food.

... white meat of poultry.

... dark meat of poultry.

160°F

165°F

170°F

180°F

Information You Need To Know