Cookbook - Sharp R-82STN Operation Manual With Cookbook

Like radio and television waves, microwaves are
electromagnetic waves.
Microwaves are produced by a magnetron inside the
microwave oven, and these vibrate the molecules of
water present in the food. The friction this causes pro-
duces heat, which ensures that the food is defrosted,
heated or cooked through.
The secret of the reduced cooking times is the fact
that the microwaves penetrate the food from every
direction. Energy is used to the full. In comparison,
the energy from a conventional hob passes from the
burner through the pan and so to the food. This
method wastes a great deal of energy.
MICROWAVE OPERATION
By using the microwave facility in your new combi-
nation microwave oven you can, for example,
quickly heat up ready-prepared meals or drinks, or
melt butter or chocolate in no time at all.
The microwave oven is equally good at defrosting
food.
Sometimes, however, it is better to combine the
microwave with convection heating or grilling (com-
bined operation). You can then cook the food
rapidly and brown it at the same time. Cooking
times are generally much shorter than in conven-
tional food preparation.
COMBINED OPERATION
(MICROWAVE OPERATION WITH
CONVECTION OR GRILL)
By combining two modes of operation the benefits
of your oven are cleverly linked together.
You are able to choose between
microwave + convection (ideal for joints of meat,
●
poultry, puddings, bread and cakes) and
microwave + grill (ideal for pizzas, snacks, quick
●
fry-ups, joints, poultry, chicken legs, kebabs, Welsh
rarebit and cooking au gratin).
WHAT ARE MICROWAVES?
THIS IS WHAT YOUR NEW COMBINATION
MICROWAVE COOKER CAN DO
25
THE CHARACTERISTICS OF MICROWAVES
Microwaves penetrate all non-metal objects made of
glass, china, earthenware, plastic, wood or paper.
This is why the microwaves never make these materi-
als hot. Dishes become hot only because the food
inside them is hot.
The food absorbs the microwaves and is heated.
Microwaves cannot pass through objects made of
metal and so they are deflected. For this reason metal
objects are not normally suitable for microwave cook-
ery. There are exceptions where you can actually
make use of the fact that the microwaves cannot pass
through metal. If you cover food with aluminium foil
at specific points while it is defrosting or cooking, you
can prevent those parts from getting too warm, too
hot, or overcooked. Please check out the advice
given in the guide.
Using the combination facility you can cook and
brown food at the same time.
The advantage is that the convected heat or the
heat from the grill quickly seals the pores in the
outer layers of the food. The microwaves ensure a
short and gentle cooking period. The juices are
preserved inside the food and the outside is crisp.
CONVECTION MODE
You can use the convection facility by itself without
microwave operation. The results are the same as
those provided by a conventional oven.
GRILL OPERATION
Your microwave oven is fitted with a quartz grill
above the cooking area.
grill it can be used without operating the
microwave. Dishes can be rapidly browned or
grilled in this mode.
In addition your oven has a second grill under the
turntable. This facility can be used to brown food
from below.
Like any conventional