Manual Sharp r 216 w (page 112 of 130) (English)

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TIPS AND ADVICE

HEATING

● Ready-prepared meals in aluminium containers

should be removed from the aluminium container

and heated on a plate or in a dish.

● Remove the lids from firmly closed containers.

● Food should be covered with microwave foil, a plate

or cover (obtainable from stores), so that the surface

does not dry out. Drinks need not be covered.

● When boiling liquids such as water, coffee, tea or

milk, place a glass stirrer in the container.

● If possible, stir large quantities from time to time, to

ensure that the temperature is evenly distributed.

● The times are for food at a room temperature of

20° C. The heating time for food stored in a

refrigerator should be increased slightly.

● After heating allow the food to stand for 1-2

minutes, so that the temperature inside the food can

be evenly distributed (standing time).

● The times given are guidelines, which can be

varied according to the initial temperature, weight,

water content, fat content or the result which you

wish to achieve.

THAWING

Your microwave is ideal for thawing. Thawing times

are usually considerably shorter than in traditional

methods of thawing.

Here are a few tips. Take the frozen item out of its

packaging and place on a plate for thawing.

BOXES AND CONTAINERS

Boxes and containers suitable for microwaves are

particularly good for thawing and heating food, since

they can withstand temperatures in a deep freeze

(down to approx. –40° C) as well as being heat-

resistant (up to approx. 220° C). You can therefore

use the same container to thaw, heat and even cook

the food, without having to transfer it.

COVERING

Cover thin parts with small strips of aluminium foil

before thawing. Thawed or warm parts should

likewise be covered with aluminium strips during

thawing. This stops the thin parts becoming too hot

while thicker parts are still frozen.

CORRECT SETTING

It is better to choose a setting which is too low rather

than one which is too high. By so doing you will

ensure that the food thaws evenly.

If the microwave setting is too high, the surface of the

food will already have begun to cook while the inside

is still frozen.

BROWNING AGENTS

After more than 15 minutes cooking time food

acquires a brownness, although this is not

comparable to the deep brownness and crispness

obtained through conventional cooking. In order

to obtain an appetising brown colour you can use

browning agents. For the most part they

simultaneously act as seasoning agents.

Melted butter and dried paprika

Dried paprika

Soya sauce

Barbecue and Worcestershire sauce, Gravy

Rendered down bacon fat or dried onions

Cocoa, chocolate flakes, brown icing,

honey and marmalade

Poultry

Oven baked dishes”Cheese

toasties”

Meat and poultry

Roasts, Rissoles, Small roasted

items

Oven baked dishes, toasted

items, soups, stews

Cakes and desserts

Coat the poultry with the

butter/paprika mixture

Dust with paprika

Coat with the sauce

Sprinkle pieces of bacon or

dried onions on top

Sprinkle pieces on top of cakes

and desserts or use to glaze

BROWNING AGENT

DISH

METHOD

In the following table you will find some

suggestions for substances you might use for

browning and some of the uses to which you might

put them.

8.SEEG R216 ENGLISH-1 02.3.19 10:13 PM Page 8

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Sharp r 216 w Manual

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