Sharp R-82STN Operation Manual With Cookbook page 30

TIPS AND ADVICE
IRREGULAR SHAPED FOOD
Place the thicker, more compacted end of the food
pointing towards the outside. Place vegetables (such
as broccoli) with the stalks pointing outward.
STIRRING
Stirring the food is necessary, since the microwaves
begin by heating the outer areas. The temperature
is thereby equalised and the food heats up evenly.
ARRANGEMENT OF FOOD
Place a number of individual portions, such as
small pudding moulds, cups or potatoes in their
jackets, in a circle on the turntable. Keep the por-
tions at a distance from each other so that the
microwave energy can reach the food from all
sides.
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 impor-
tant 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.
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 distribut-
ed.
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 min-
●
utes, so that the temperature inside the food can
be evenly distributed (standing time).
The times given are guidelines which can be var-
●
ied according to the initial temperature, weight,
water content, fat content or the result which you
wish to achieve.
DEFROSTING
Your microwave is ideal for thawing. Thawing times
are usually considerably shorter than in traditional
methods. 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 o C) as well as being
heat-resistant (up to approx. 220 o C). You can
therefore use the same container to freeze, 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.
Turning/stirring
Almost all foods have to be turned or stirred from time
to time. As early as possible, separate parts which are
stuck together and rearrange them.
Small amounts...
thaw more quickly and evenly than larger ones. We
recommend that you freeze portions which are as small
as possible. By so doing you will be able to prepare
whole menus quickly and easily.
Foods requiring careful handling
Foods such as gateaux, cream, cheese and bread
should only be partially thawed and then left to thaw
completely at room temperature. By so doing you will
avoid the outer areas becoming too hot while the inside
is still frozen.
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