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ACP MSO5211 Manual

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15
2015 ACP, Inc.
Cedar Rapids, Iowa 52404
Part No. 20152601
Printed in U.S.A. 8/15
Original Instructions
For full product documentation visit:
www.acpsolutions.com
Cooking Instructions
1. Cooking Vessels
a) Always heat or cook food items in covered containers to accomplish:
• Retention of steam for efcient cooking and to keep foods moist
• Even cooking results and temperatures
• A cleaner oven interior and prevention of food splatters
b) Ceramic, paper, china, styrofoam, glass and plastic are suitable materials for use in microwave ovens.
A high temperature resistant amber pan is recommended for ALL items, especially those high in fat or
sugar content, as these ingredients get hot very quickly.
Steaming Tips:
2. Food Temperature
a) To reach a mandatory serving temperature, frozen foods require a longer cook time than refrigerated items.
b) Refrigerated items:
• Items stored at 40°F (4°C) in the refrigerator should be covered while heated; except breads, pastries or
any products with a breaded coating, which should be heated uncovered to avoid softening.
c) Room temperature items:
• Foods held at room temperature, such as canned items or vegetables, will require less time to heat
than refrigerated items.
d) Conventionally prepared foods should be slightly undercooked to prevent overcooking when rethermed by
microwave steaming.
e) After a steaming cycle has been completed, internal food temperatures continue to slightly rise due to the
presence of steam.
3. Structure of Food
a) Food items that are high in fat, sugar, salt and moisture attract and quickly absorb microwave energy,
allowing for a shorter cook time.
b) Items high in protein or fiber require a longer cook time, due to a slower absorption of microwave energy.
4. Quantity
a) As the mass of food increases, so will the necessary cook time.
Refer to and comply with all USDA/FDA Food Code guidelines when cooking or heating food items.
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