DOCSLIB.ORG

Useandcare&' Cookin~ Guid&;

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Useandcare&' Cookin~ Guid&; UseandCare&’ Cookin~ Guid&; Countertop Microwave Oven Contents Adapter Plugs 32 Hold Time 8 Add 30 Seconds 9 Important Phone Numbers 35 Appliance Registration 2 Instigation 32 Auto Defrost 14, 15 Light Bulb Replacement 31 Auto Roast 12, 13 Microwaving Tips 3 Auto Simmer 13 Minute/Second Timer 8 Care and Cleaning 31 Model and Serial Numbers 2,6 Consumer Services 35 Popcorn 16 Control Panel 6,7 Power Levels 8-10 Cooking by Time 9 Precautions 2 Cooking Complete Reminder 6 Problem Solver 33 Cooking Guide 23-29 ProWarn Cooking 5,7 Defrosting by Time 10 Quick Reheat 16 Detiosting Guide 21,22 Safety Instructions 3-5 Delayed Cooting Temperature Cook 11 Double Duty Shelf 5,6,17,30, 3? Temperature Probe 4,6, 11–13, 31 Express Cook Feature 9 WaKdnty Back Cover Extension Cords 32 Features 6 CooHng Gtide 23-29 Glossary of Microwave Terms 17 Grounding Instructions 32 GE Answer Center@ Heating or Reheating Guide 19,20 800.626.2000 ModelJE1456L Microwave power output of this oven is 900 watts. IEC-705 Test Procedure GE Appliances Help us help you... Before using your oven, This appliance must be registered. NEXT, if you are still not pleased, read this book carefully. Please be certtin that it is. write all the details—including your phone number—to: It is intended to help you operate Write to: and maintain your new microwave GE Appliances Manager, Consumer Relations oven properly. Range Product Service GE Appliances Appliance Park Appliance Park Keep it handy for answers to your Louisville, KY 40225 questions. Louisville, KY 40225 FINALLY, if your problem is still If you don’t understand something If you received a not resolved, write: or need more help, write (include your phone number): damaged oven... Major Appliance Consumer Action Panel Consumer Affairs Immediately contact the dealer (or builder) that sold you the oven. 20 North Wacker Drive GE Appliances Chicago, IL 60606 Appliance Park Louisville, KY 40225 Save time and money. Before you request service... Write down the model and Check the Problem Solver in the PRECAUTIONS serial numbers. back of this book. It lists causes of You’ll find them on a label inside minor operating problems that you TO AVOID the oven. can correct yourself. POSSIBLE These numbers are also on the Consumer Product Ownership All these things are normal EXPOSURE TO Registration Card that came with with your microwave oven. EXCESSIVE your microwave oven. Before ● Steam or vapor escaping from sending in this card, please write around the door. MICROWAVE these numbers here: ● Light reflection around door or ENERGY outer case. Model Number ● Dimming oven light and change (a) Do Not Attempt to operate this in blower sound may occur while oven with the door open since Serial Number operating at power levels other open-door operation can result in Use these numbers in any than high. harmful exposure to microwave correspondence or service calls energy. It is important not to defeat ● Dull thumping sound while oven concerning your microwave oven. is operating. or tamper with the safety interlocks. ● Some TV-Radio interference Be sure your microwave might be noticed while using your (b) Do Not Place any object oven is registered. microwave oven. It’s similar to the between the oven front face and It is important that we know the interference caused by other small the door or allow soil or cleaner location of your microwave oven appliances and does not indicate a residue to accumulate on sealing should a need occur for problem with your oven. surfaces. adjustments. (c) Do Not Operate the oven if it Your supplier is responsible for If you need service... is damaged. It is particularly registering you as the owner. To obtain service, see the important that the oven door close Please check with your supplier to Consumer Services page in the properly and that there is no be sure he has done so; also send back of this book. damage to the: in your Consumer Product We’ re proud of our service and (1) door (bent) Ownership Registration Card. If want you to be pleased. If for some (2) hinges and latches (broken or you move, or if you are not the reason you are not happy with the loosened) original purchaser, please write to service you receive, here are three (3) door seals and sealing surfaces. us, stating model and serial steps to follow for further help. numbers. FIRST, contact the people who (d) The Oven Should Not be serviced your appliance. Explain adjusted or repaired by anyone why you are not pleased. In most except properly qualified service cases, this will solve the problem. personnel. 2 -. Microwaving Tips IMPORTANT SAFETY ● Make sure all cookware used in INSTRUCTIONS your microwave oven is suitable for microwaving. Most glass Read all instructions before using this appliance. casseroles, cooking dishes, measuring cups, custard cups, Men using electrical appliances, ● Do not store this appfiance pottery or china dinnerware which basic safety precautions should be outdoors. Do not use this product does not have metallic trim or followed, including the following: near water—for example, in a glaze with a metallic sheen can be wet basement, near a swimming used. Some cookware is labeled WARNING–TO reduce pool or near a sink. “suitable for microwaving.” the risk of burns, electric c This microwave oven is shock, fire, injury to persons not approved or tested for or exposure to excessive marine use. microwave energy: ● Do not store anything ● Use this appliance only for directly on top of the its intended use as described microwave oven surface when in this manual. Do not use the oven is in operation. corrosive chemicals or vapors in this appliance. This microwave ● Do not immerse power cord oven is specifically designed to or plug in water. heat or cook food, and is not If you are not sure if a dish is ● Keep power cord away from microwave-safe, use this test: intended for laboratory or heated surfaces. Place in the oven both the dish you industrial use. are testing and a glass measuring ● Do not let power cord hang ● Read and follow the specific cup filled with one cup water—set over edge of table or counter. Precautions to Avoid Possible the measuring cup either in or next ● Do not operate this appliance to the dish. Microwave 1 minute at Exposure to Excessive Microwave Energy section on if it has a damaged power high. If the dish heats, it should not cord or plug, if it is not be used for microwaving. If the the previous page. dish remains cool and only the working properly, or if it has ● This appliance must be been damaged or dropped. water in the cup heats, then the grounded. Connect only to dish is microwave-safe. properly grounded outlet. ● See door surface cleaning instructions in the Care and ● Paper towels, waxed paper and See Grounding Instructions plastic wrap can be used to cover section. Cleaning section(s) of this book. dishes in order to retain moisture ● This appliance should be and prevent spattering. Be sure to ● For best operation, plug vent plastic wrap so steam can this appliance into its own serviced only by qualified escape. electrical outlet, to prevent service personnel. Contact flickering of lights, blowing of nearest authorized service ● Some microwaved foods fuse or tripping of circuit breaker. facility for examination, repair require stirring, rotating or or adjustment. rearranging. Check Cooking ● Do not mount this appliance Guide. over a sink. Install or locate ● As with any appliance, close supervision is necessary ● Steam builds up pressure in this appliance only in foods which are tightly covered accordance with the provided when used by children. by a skin or membrane. Pierce Installation Instructions. potatoes, egg yolks and chicken ● ● To reduce the risk of fire in livers to prevent bursting. Be certain to place the front surface of the door three the oven cavity: inches or more back from the —Do not use the oven for countertop edge to avoid storage purposes. Do not accidental tipping of the leave paper products, cooking appliance in normal usage. utensils, or food in the oven E when not in use. ● Do not cover or block any openings on the appliance. (continued next page) 3 IMPORTANT SAFETY INSTRUCTIONS (continued) —Do not overcook food. ● Some products such as ● Thermometer—Do not use a Carefully attend appliance if whole eggs and sealed thermometer in food you are paper, plastic or other combustible containers—for example, microwaving unless the materials are placed inside the closed jars—will explode and thermometer is designed or oven to facilitate cooking. should not be heated in this recommended for use in the —Remove wire twist-ties from microwave oven. Such use of microwave oven. the microwave oven could paper or plastic bags before ● Remove the temperature result in injury. placing bags in oven. probe from the oven when not —Do not use your microwave ● Avoid heating baby food in using it to cook with. If you oven to dry newspapers. glass jars, even without their leave the probe inside the oven lids; especially meat and egg without inserting it in food or —Do not use recycled paper mixtures. liquid, and turn on microwave products. Recycled paper energy, it can create electrical towels, napkins and waxed ● Don’t defrost frozen beverages in narrow necked arcing in the oven and damage paper can contain metal flecks oven walls. which may cause arcing or bottles (especially carbonated ignite. Paper products beverages). Even if the container ● Plastic cookware—Plastic containing nylon or nylon is opened, pressure can build up. cookware designed for filaments should be avoided, This can cause the container to microwave cooking is very as tiey may also ignite.
Load more

Recommended publications
  • Consigue Que Todos Tus Clientes Quieran Postre
    Consigue que todos tus clientes quieran postre. Te ayudamos a preparar y vender mejor tus postres de carta, menú y delivery & take away, aumentando tu tiquet medio. Descubre nuestros productos y compra online en ufs.com Pablo García Chef Unilever Food Solutions [email protected] CARTA Una solución dulce para cada negocio. Hoy, sabemos de primera mano que tienes el foco puesto en salir adelante y poder adaptar tu oferta a las nuevos canales como el delivery & take away, sin desatender las necesidades en sala. MENÚ Replantear tus postres, de forma ágil y efectiva, será la forma de aumentar el tique medio y asegurar que cumples con los objetivos de tu restaurante en tiempo récord. Por eso te presentamos una amplia gama de postres, recetas e inspiración, en clave control de costes y fáciles de preparar, que sorprenderán a tus clientes tanto en el menú diario, como en la carta o a domicilio. 2 3 DELIVERY Los postres, la parte más 6 rentable de tu oferta La importancia de los postres en la rentabilidad de tu negocio.................................7 La rentabilidad de los postres en el menú ...................................................................................8 La rentabilidad de los postres en la carta ....................................................................................9 Postres de menú 10 La decoración, tu aliado para seducir .............................................................................................11 ¡Multiplica tu oferta de postres de forma fácil! .........................................................................12
    [Show full text]
  • WHAT's COOKING? Roberta Ann Muir Dissertation Submitted In
    TITLE PAGE WHAT’S COOKING? Roberta Ann Muir Dissertation submitted in partial fulfilment of the coursework requirements for the degree of Master of Arts (Gastronomy) School of History and Politics University of Adelaide September 2003 ii TABLE OF CONTENTS TITLE PAGE.......................................................................................................................................................... i TABLE OF CONTENTS....................................................................................................................................... ii LIST OF TABLES................................................................................................................................................ iv ABSTRACT .......................................................................................................................................................... v DECLARATION................................................................................................................................................... vi 1 INTRODUCTION ........................................................................................................................................1 2 ‘COOKING’ IN OTHER LANGUAGES.......................................................................................................3 2.1 Japanese............................................................................................................................................3 2.2 Tagalog ..............................................................................................................................................4
    [Show full text]
  • Preservatives” in Today’S Modern Food Industry
    A STUDY ON GENERAL OVERWIEW ON “PRESERVATIVES” IN TODAY’S MODERN FOOD INDUSTRY DR. DEIVASIGAMANI REVATHI DR. D. PADMAVATHI HoD / Asst. Professor Guest Professor, P.G. Department of Foods & Nutrition P.G. Department of Foods & Nutrition Muthurangam Govt. Arts College (A), Muthurngam Govt. Arts College (A), Vellore. (TN) INDIA Vellore. (TN) INDIA Food is a perishable commodity. It is affected by a range of physical, chemical and biological processes and under certain conditions it may deteriorate. Besides spoiling many desirable properties of foods, deterioration, together with the growth of microorganisms, may produce toxic substances which have harmful effects on the health of consumers. Through inhibiting the growth of harmful microorganisms and preventing spoilage, food preservatives and antioxidants improve the safety and palatability of foods Over the past two decades, food preservatives and antioxidants played more important roles in food processing due to the increased production of prepared, processed, and convenience foods. Preservatives and antioxidants are required to prolong the shelf-life of many foods. To protect public health, food preservatives and antioxidants have to undergo stringent evaluation by international authorities. In general, preservatives and antioxidants are permitted for food use only when they are proved to present no hazard to the health at the level of use proposed and a reasonable technological need can be demonstrated and the purpose cannot be achieved by other means which are economically and technologically practicable. Furthermore, their uses should not mislead the consumer. So, the present article discusses the need and importance of preservatives in today’s modern food industry. Keywords: Food, Preservatives, Spoilage, Antioxidants, Food Safety, Food Industry.
    [Show full text]
  • Guardian and Observer Editorial
    guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To..
    [Show full text]
  • Cooking Instruction
    eir DOCUMENT RESUME ED 230 823 CE 036 372' AUTHOR Henderson, William Edwird, Jr. TITLE Articulated, Performance-Based Instruction Objective Guide for Food Service/Food ServiceManagement. INSTITUTION Greenville County School District, Greenville,S.C.; Greenville Technical Coll., S.C. SPONS AGENCY .South Carolina Appalachian Council of Governments, Greenville. PUB DATE May 83 CONTRACT ARC-211-B NOTE 578p.; For related documents, See ED 220 579-585,CE 036 366-368, and CE 036 310-371. PUB TYPE Guides Classroom Use - Guides '(For Teachers) (052) Tests/Evaluation.Instrumepts (160) EDRS PRICE MF03/PC24 Plus Postage. DESCRIPTORS Articulation (Education); Behavioral Objectives; Career Education; Competency Based Education; *Cooking Instruction; Cooks; Criterion Referenced< Vests; Curriculum. Guides; *Food Service; High khools; *Managerial Occupalions;Nutrition; trition Instruction; *Occdpalional Home Economics; 4cupational Information; Secondary Education ABSTRACT Developed- during a project designed to provide continuous, performance-based vocational trainingat the secondary and p9stsecondary levels, this instructional guide is intendedtO helrteachers implement a lateral* and verticallyarticulated secondary level food service and food bervicemanagement program. Introductory materials include descriptions of FoodService I and II, a discussjon of potential career opportunitiesv descriptions of . secondary and postsecondary food service and 'food servicemanagement programs, postsecondary course descriptions, a discussion of sample tests provided in the guide, and suggested instructional time. Twenty-eight units are provided for Food Service I (10 units) and II (18 units). Topics include safety; sanitation;terminology; standardized recipes; eguipTent; utensils; job duties;menu planning; planning, organizing, and scheduling; serving offoodsi seasoning and condiments; food preparation; nutrition;.ordering, receiving,and inventorying; cost control and recordkeeping; preparingfor work; and career opportunity, Suggested instructional time and task listings 'begin each unit.
    [Show full text]
  • Bakery & Café Hours
    March Menu begins Monday, March 1, 2021 Bakery & Café Hours Monday — Saturday 10am-4pm Closed Sundays 513-321-3399 • 2030 Madison Road, Cincinnati, OH 45208 Party Cakes & Tortes 6” serves 6-10, 9” serves 14-20 Opera Cream Our signature cake for over thirty years. This double chocolate chip cake is filled and iced with our rich vanilla Opera Cream filling, then enrobed with a rich chocolate marquis glaze and decorated with Belgian dark chocolate, buttercream rosettes, and white chocolate diamonds. $4.75 a slice · $28 for 6” · $52 for 9” Carrot Cake Our carrot cake adheres to what we think is the best version of a classic. Pure and simple, the cake itself is made with fresh carrots. We fill and frost it with our cream cheese frosting while we generously coat the sides with fresh walnuts and finish it with a pinch of cinnamon. $4.75 a slice · $26 for 6” · $44 for 9” Raspberry Chantilly Torte Nothing says “special party” like berries and cream. Each layer of our deli- cate chiffon cake is filled with a whipped cream and white chocolate filling combined with bright raspberry puree. The torte is covered in white choco- late buttercream and decorated in sugar flowers. $4.75 a slice · $28 for 6” · $52 for 9” Heavenly Mint Torte Delicate, freshly whipped mint cream fills and surrounds three layers of our moist chocolate cake. We coat the outside with chocolate cookie crumbs, cover the top with dark chocolate glaze, and decorate it with handmade pieces. It’s like biting your favorite chocolate mint cookie.
    [Show full text]
  • Quick One Pot Meals Recipes
    Quick One Pot Meals Recipes Use the Nuwave Electric Pressure Cooker to make quick meals! With Fran Salvatore • Instant Pot Crack Chicken • Instant Pot Pork Stew with Black Beans • Pressure Cooker Tortellini Soup Instant Pot Crack Chicken ____________________________________________________ Ingredients: • 6-8 slices cooked bacon • 2 lbs. boneless chicken breast • 1 packet ranch seasoning • 8 oz. cream cheese • 1/2 cup water • 1 cup cheddar cheese Directions: • Place chicken and cream cheese in the pressure cooker. • Sprinkle the packet of ranch seasoning over the top. • Add half cup water. • Place your pressure cooker on “manual” high pressure for 15 minutes. Do a quick release. • Remove chicken only and shred. I used my kitchen aid to shred my chicken. • Keep your pressure cooker on low. Add chicken back in. Add cheese and stir. Stir in bacon and enjoy. • Directions for slow cooker: Place chicken, cream cheese and ranch seasonings in crock pot and cook on low for 6 hours. Remove chicken and shred. Place back in the Photo by Diethood pot. Stir in bacon. Instant Pot Pork Stew with Black Beans ________________________________________Serves 8 Ingredients: • 1 tsp of avocado oil • 2 lb. pork sirloin tip roast (very lean) chopped into bite size pieces • salt, pepper and creole seasoning for taste • 1 cup chopped onion • 7 oz. can of diced green chilies • 1 T. chili powder • 1 T. Italian seasoning • 2 cups diced fresh tomatoes or 1 can diced tomatoes • 2 cups of chicken broth • 3 cups black beans or 2 cans of black beans, drained • 2 lbs. chopped sweet potato • 1/2 cup chopped cilantro for garnish Directions: • Sprinkle meat with salt, pepper and creole seasoning and brown in your Instant Pot on “saute” mode with avocado oil until no longer pink.
    [Show full text]
  • Food & Nutrition Technology Mid-Term Review the Food System 1. ___Major Stages Along the Food Supply Chain Include: A. Or
    Food & Nutrition Technology Mid-Term Review The Food System 1. ____ Major stages along the food supply chain include: a. Ordering, paying, eating c. Purchasing, preparing, cooking b. Production, Processing, Distribution, Re- d. Eating, digesting, waste tail, Consumption, and Waste 2. ____Which of the following are reasons why to study the food system? a. To Promote healthier diets; reduce the c. To Conserve natural resources and miti- risk of foodborne illness and other dis- gate climate change eases; b. To protect human and animal welfare d. All are reasons to study the food system 3. ____ Which of the following was not a method that early humans acquired their food by: a. hunting wild animals (including prehistor- c. Farming ic megafauna like mammoths, wooly rhi- nos and giant elk) b. gathering food from wild plants. d. Following herds of animals 4. ____ Many components of the industrialized agricultural system can be beneficial and cause harm. Which of the following fall into that category: a. Pesticides c. Industrial Food Animal Production b. Fertilizers d. All of the above 5. ____ Applying science to agriculture has helped __?__. a. contribute to the pleasure of eating b. expand career opportunities in food management c. increase the food supply d. make ethnic foods more available in remote locations 6. ____ An environment that contains a community of organisms that interact and depend upon each other is called a(n) __?__. a. food chain c. ecosystem b. ecogram d. food pyramid 7. ____Which of the following is NOT an essential natural resource that ecosystems need to survive? a.
    [Show full text]
  • Chemical Characteristics and Microbial Quality of Guedj a Traditional Fermented Fish from Senegal N
    Chemical Characteristics and Microbial Quality of Guedj a Traditional Fermented Fish from Senegal N. G. Fall1,3, L. S. Tounkara1, M. B. Diop2, A. Mbasse1, O. T. Thiaw3, P. Thonart4 1Institut de Technologie Alimentaire (ITA), BP: 2765, Dakar, Sénégal 2Université Gaston Berger (UGB) (UFR S2ATA), BP 234, Saint-Louis, Sénégal 3Université Cheikh Anta DIOP (UCAD) (IUPA), BP : 45784, Dakar, Sénégal 4Université de Liège Gembloux Agro Bio Tech (CWBI), Passage des Déportés, 2 B-5030 Gembloux, Belgique Abstract: The present study aimed to estimate the chemical characteristics and microbial quality of traditional Senegalese fermented fish produced locally and known as Guedj which was prepared by using three types of fish: fatty fish (Machoiron or catfish or Arius latisculatus), medium fat fish (Capitaine or Pseudotolithus brachygnatus) and lean fish (Sompatte or Pomadasys jubelini). Samples were collected from three production areas located in Dakar, Thies and Fatick regions. The other samples were from Institute of Food Technology (ITA). Samples from ITA were used as controls. Results of test samples have shown significant differences in most chemical and microbial parameters when compared with those of the controls. Mean values of moisture contents, pH, TVB-N and NaCl of Guedj samples from the three production areas were significantly higher than those of the control (collected at ITA). Specifically: 1) moisture contents from Machoiron, Capitaine and Sompatte were 58, 42.60 and 26.90%, compared to controls 42.48, 35.60 and 24.40 %, respectively. 2) pH values were 6.56, 6.38 and 6.35 compared to controls 6.42, 6.28 and 6.28 respectively.
    [Show full text]
  • Dry Salted Pickled Cucumbers
    DRY SALTED PICKLED CUCUMBERS Pickled cucumbers are made throughout the world – in Africa, Asia and Latin America. They are made by mixing cucumber with salt or a brine solution from where they undergo a lactic acid fermentation. The products vary according to the type of cucumber used, the length and type of fermentation and the presence of any additional herbs or spices. Typical products include Khalpi which is a cucumber pickle produced in Nepal, oi sobagi and oiji from Korea and torshi khiar from Egypt. This technical brief should be read together with ‘Pickled fruits’ which gives an overview of the process of lactic acid fermentation of fruit and vegetables. Preservation principles Selected cucumbers are prepared and placed in either dry salt or a brine solution (15-20% salt). With wet fruits such as cucumbers, dry salt is usually used (brine is more often used for less juicy fruit and vegetables). The salt draws moisture out of the cucumbers to form a brine. Lactic acid producing bacteria thrive in the salty environment and begin to grow and multiply. As they do so they produce lactic acid as a by-product, which increase the acidity of the pickle and gives it its distinctive sour taste. The increased acidity preserves the cucumber and prevents the growth of other food poisoning bacteria. The fermentation continues until all the nutrients are used up and the acidity is so high it destroys the lactic acid bacteria. The dry salting method is used for pickling many vegetables and fruits including limes, lemons and cucumbers. For dry salt pickling, any variety of common salt is suitable as long as it is pure.
    [Show full text]
  • Application of Preservation Technology for Lifetime Dependent Products in an Integrated Production System
    JOURNAL OF INDUSTRIAL AND doi:10.3934/jimo.2018144 MANAGEMENT OPTIMIZATION Volume 16, Number 1, January 2020 pp. 141{167 APPLICATION OF PRESERVATION TECHNOLOGY FOR LIFETIME DEPENDENT PRODUCTS IN AN INTEGRATED PRODUCTION SYSTEM Muhammad Waqas Iqbal Department of Industrial & Management Engineering, Hanyang University Ansan Gyeonggi-do, 426 791, South Korea Biswajit Sarkar∗ Department of Industrial Engineering, Yonsei University 50 Yonsei-ro, Sinchon-dong, Seodaemun-gu, Seoul, 03722, South Korea (Communicated by Stefan Wolfgang Pickl) Abstract. It is important to adopt precisely the optimum level of preserva- tion technology for deteriorating products, as with every passing day, a larger number of items deteriorate and cause an economic loss. For earning more profit, industries have a tendency to add more preservatives for long lifetime of products. However, realizing the health issues, there is a boundary that no manufacturer can add huge amount of preservatives for infinite lifetime of products. The correlation between the long lifetime along with the price of the product is introduced in this model to show the benefit of the optimum level of investment in preservation technology. To maintain the environmental sus- tainability, the deteriorated items, which can no longer be preserved by adding preservatives anywhere, are disposed with proper protection. The objective of the study is to obtain profit to show the application through a non-linear math- ematical. The model is solved through Kuhn-Tucker and an algorithm. Ro- bustness of the model is verified through numerical experiments and sensitivity analysis. Some comparative analyses are provided, which support the adop- tion of preservation technology for deteriorating products.
    [Show full text]
  • The Little French Bakery Cookbook Sweet & Savory Recipes and Tales from a Pastry Chef and Her Cooking School
    The Little French Bakery Cookbook SWEET & SAVORY RECIPES AND TALES FROM A PASTRY CHEF AND HER COOKING SCHOOL Susan Holding Skyhorse Publishing CONTENTS Chapter One – Let’s Get Started Meet Susan xx Story: My First Days in Paris xx Equipment for Your Kitchen xx Kitchen Set-up xx Story: Using a scale at School xx Weights and Temperature Conversion Chart xx Chapter Two – Must Have Recipes and Techniques How and Why to Caramelize Onions xx Slicing for Caramelized Perfection xx Why do you need them? xx Tart Crust xx Story: Basic Pastry Final Exam xx Perfect Cheese Course xx How to Make Great Stock xx Crème Fraîche xx Oven Roasted Cherry Tomatoes xx Poached Pears and Tinned Fruits xx Vanilla Beans xx Nutmeg – That certain “Je ne sais quoi” xx Chapter Three – Appetizers and Starter Courses Baked Goat Cheese Salad xx Caramelized French Onion Dip xx Summer Mango Salsa xx Quick Cheese Crackers xx Goat Cheese Butter and Radishes xx Sun Dried Tomato Torta xx Puff Pastry Salmon Puffs xx Warm Olives xx Sacristain (Puff Pastry Sticks) xx Story: My Dad’s Favorite Dessert xx Spicy in the Pan Shrimp xx Strawberry Mousse Cake (Charlotte) xx Story: My First Big Dinner Party xx Tiramisu xx Mussels with Garlic and White Wine xx English Trifle xx Story: Let’s Forget Dinner and Eat Mussels xx Desert Sand Sponge Cake (Victoria) xx Story: Every Christmas Eve xx Chapter Four – Breads Lemon Cheesecake with Fresh Berries xx Farmhouse White xx Story: My Very First Cheesecake and Fancy Mixer xx Story: My First Bread xx Profiteroles xx Baguettes xx Tart Tatin xx Story:
    [Show full text]