Manual Sharp r 208 w aa (page 111 of 139) (English, German, Dutch, French, Italian, Portuguese, Spanish, Spanish)

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TIPS AND ADVICE

ENGLISH

TIME SETTINGS

In general the thawing, heating and cooking

times are significantly shorter than when using a

conventional cooker or oven. For this reason you

should adhere to the recommended times given in

this cookery book. It is better to set the times too

short, rather than too long. Test the food after

it has been cooked. It is better to have to cook

something for a little longer than to overcook it.

INITIAL TEMPERATURES

Thawing, heating and cooking times are dependent

upon the initial temperature of the food. Deep-frozen

food and food stored in a refrigerator, for

example, requires longer than food which has

been stored at room temperature.

For heating and cooking, normal storage

temperatures are assumed (refrigerator temperature

approx. 5°C, room temperature approx. 20°C).

For thawing the temperature of the deep freeze is

assumed to be - 18°C.

COOKING TIMES

All the times given in this cookery book are

guidelines, which can be varied according to the

initial temperature, weight and condition of the

food (water or fat content etc.).

SALT, SPICES AND HERBS

Food cooked in your microwave retains its

individual flavour better than it does when

conventional preparation methods are used. For

this reason you should use salt very sparingly and

normally add it only after cooking. Salt absorbs

liquid and dries out the outer layer of the food.

Herbs and spices can be used as normal.

ADDITION OF WATER

Vegetables and other foods with a high water

content can be cooked in their own juice or with the

addition of a little water. This ensures that many

vitamins and minerals are preserved.

FOOD IN SKINS OR SHELLS

Food such as sausages, chickens, chicken legs,

baked potatoes, tomatoes, apples, egg yolks or

such like should be pricked or pierced with a fork

or small wooden skewer. This will enable the steam

which forms to dissipate without splitting the skin

or shell.

LARGE AND SMALL QUANTITIES

Microwave times are directly dependent upon the

amount of food which you would like to thaw, heat

or cook. This means that small portions cook more

quickly than larger ones.

As a rule of thumb:

TWICE THE AMOUNT = ALMOST TWICE THE TIME

HALF THE AMOUNT = HALF THE TIME

DEEP AND SHALLOW CONTAINERS

Both containers have the same capacity, but the

cooking time is longer for the deeper one. You

should therefore choose as flat a container as

possible with a large surface area. Only use deep

containers for dishes where there is a danger of

overcooking, e.g. for noodles, rice, milk etc..

ROUND AND OVAL CONTAINERS

Food cooks more evenly in round or oval containers

than in containers with corners, since the microwave

energy concentrates in the corners and the food in

these areas could become overcooked.

COVERING

Covering the food retains the moisture within it and

shortens the cooking time. Use a lid, microwave foil

or a cover. Foods which are to be crispy, e.g. roasts

or chickens, should not be covered.

As a general rule, whatever would be covered in a

conventional oven should also be covered in a

microwave oven. Whatever would be uncovered in

an ordinary oven can also be left uncovered in a

microwave oven.

TURNING

Medium-sized items, such as hamburgers and

steaks, should be turned over once during cooking,

in order to shorten the cooking process. Large items,

such as roasts and chickens, must be turned, since

the upper side receives more microwave energy

and could dry out if not turned.

STANDING TIME

Keeping to the standing time is one of the most

important rules with microwaves. Almost all foods,

which are thawed, heated or cooked in the microwave,

require a certain amount of time to stand, during

which temperature equalisation takes place and

the moisture in the food is evenly distributed.

R-208-AA [01 EN].pdf 7 8/22/09 2:37:34 PM

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Sharp r 208 w aa Manual

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