Sharp R-82STN Operation Manual With Cookbook page 29

BEFORE YOU START....
To make it as easy as possible to use the microwave
oven we have put together a few hints and tips for you.
Only switch on the oven when the food is already inside.
SETTING THE COOKING TIME
Defrosting, re-heating and cooking times are gener-
ally much shorter than in a conventional oven or
hob. So you will need to consult this book for the
recommended cooking times. It is better to set short-
er rather than longer cooking times. Always test the
food after the cooking time has elapsed. It is better
then to continue cooking it for a little longer, than to
have overcooked food.
STARTING TEMPERATURE
Defrosting, re-heating and cooking times depend on
the temperature of the food when you start. For
example, deep frozen and refridgerated food will
need longer than food that is at room temperature.
Standard storage temperaturs of food are assumed
for re-heating and cooking times (refridgerator tem-
perature of 5 o C, Room temperature of approxi-
mately 20 o C). For defrosting food a starting tem-
perature of -18 o C is assumed.
Do not cook eggs in the unbroken shells. Pressure
builds up inside the shell and this may result in the
egg exploding.
Do not heat oil or fat for deep-frying inside the
microwave oven. It is impossible to control the tem-
perature of the oil and it may suddenly splash out of
the pan.
Do not heat sealed containers such as jars or
tins. The pressure inside the container could cause
the container to explode. (The exception is when
you are making preserves).
COOKING TIMES
All the times given in this cookery book are guide-
lines, 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 prepara-
tion methods are used. For this reason you should use
salt sparingly and normally add it only after cooking.
Salt absorbs liquid and dries out the outer layer of food.
Herbs and spices can be used as normal.
TIPS AND ADVICE
ADDITION OF WATER
Vegetables and other foods with a high water con-
tent can be cooked in their own juice or with the
addition of a little water. This ensures that many vita-
mins and minerals are preserved.
FOOD IN SKINS OR SHELLS
Foods 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.
FATTY FOODS
Fatty meat and layers of fat cook better than lean
portions of meat. Before cooking, cover the fatty
portions with a piece of aluminium foil or place the
food with the fat side down.
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 pos-
sible with a large surface area. Only use deep con-
tainers 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 con-
ventional 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.
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