Sharp R-34SI Operation Manual page 24

GLOSSARY OF TERMS
SPOON MEASURES
1 tablespoon = 20 mL
1 teaspoon = 5 mL
1 / teaspoon = 2.5 mL
2
1
/ teaspoon = 1.25 mL
4
LIQUID MEASURES
Cups Metric Imperial
1 cup = 250 mL = 8 fl. oz.
1 / cup = 125 mL = 4 fl. oz.
2
1 / cup = 80 mL = 2.5 fl. oz.
3
1 / cup = 60 mL = 2 fl. oz.
4
CUP MEASURES
Metric
1 cup flour 140 g
1 cup sugar 250 g
1 cup brown sugar 185 g
1 cup icing sugar 185 g
1 cup butter/margarine 250 g
1 cup honey/golden syrup 375 g
1 cup fresh breadcrumbs 60 g
1 cup crushed biscuits 125 g
1 cup uncooked rice 220 g
1 cup mixed fruit 185 g
1 cup chopped nuts 125 g
1 cup coconut 90 g
DRY INGREDIENTS
Metric Imperial
1
15 g = / oz.
2
30 g = 1 oz.
60 g = 2 oz.
90 g = 3 oz.
125 g = 4 oz.
185 g = 6 oz.
250 g = 8 oz.
500 g = 1 lb.
1000 g = 2 lb.
(1 kg)
NOTE
• All spoon and cup measures are level.
• All recipes in this book that include eggs require 55 g
unless otherwise specified.
GENERAL INFORMATION
DEFROSTING
Thawing food, especially meats, using the microwave oven
is not only faster than any other method but it can also give
better results.
Once frozen meat is thawed, it begins to lose its juices.
With a microwave oven you can thaw meat just before you
plan to cook it, thus preserving the quality.
Microwave thawing doesn't mean a lot of fuss, but some
attention is needed to make sure that parts of food do not
start to cook before the centre is thawed. MEDIUM LOW is
fast enough to be convenient but gentle enough to give good
results.
Imperial
POULTRY
4 1 / oz.
2
8 oz.
Start thawing poultry breast-side down; shield warm areas
6 oz.
and turn over halfway through defrosting. Let poultry stand
6 oz.
30 to 60 minutes after thawing, until giblets and neck can be
8 oz.
removed and breast meat under wings is completely thawed.
12 oz.
2 oz.
CUTS OF MEAT
4 oz.
Break up or separate minced beef, cubed meat, chicken
7 oz.
pieces or fish fillets after one-third of thawing time.
6 oz.
Remove any thawed pieces. Place remainder in baking dish
4 oz.
to complete thawing. Turn over roasts, steaks, chops or
3 oz.
chicken. Separate as soon as possible.
JOINTS
Turn over large roasts halfway through defrosting. As you
turn, touch the meat to find warm areas and shield these with
small pieces of foil. Let roasts stand 30 to 45 minutes after
defrosting time. Thaw meats and poultry only until they can
be pierced in the centre with a skewer. Surface or cavity
should feel cool but not icy. Cook as soon as possible to
prevent loss of juices.
REHEATING
Foods reheated in the microwave oven taste freshly cooked,
not reheated. Suit the power level to the food. A bowl of
leftover vegetables can be reheated at HIGH, while lasagne,
which contains sensitive cheese and cannot be stirred,
should be reheated at MEDIUM HIGH or MEDIUM.
CASSEROLES
Cover dish tightly with plastic wrap or a lid. Stir several times
during reheating, especially if casserole has been
refrigerated. If casserole cannot be stirred, reheat at
MEDIUM.
MEATS
Medium to thin slices reheat best. Cover meat with sauce
or gravy. Cover with microwave plastic wrap to hold in heat.
Reheat on MEDIUM.
PLATES OF FOOD
Arrange food with thickest parts of meat and bulky vegetables
to outside of the plate. Place quick-to-heat foods in the
centre. Cover with microwave plastic wrap. Reheat on
MEDIUM.
VEGETABLES
Wrap large, whole vegetables in microwave plastic wrap.
Cover dishes of vegetables and stir during reheating, if
possible.
TOASTING
ALMONDS
Place 100 g almonds in a glass dish; cook for 3-3
on HIGH, or until golden brown. Stir almonds every minute
during cooking.
SESAME SEEDS
Place
minutes on HIGH, or until golden. Stir every minute.
RECONSTITUTING DRIED FOODS
DRIED FRUITS
Place 1 cup of fruit in a bowl, cover with cold water,
and cook for 4
5 minutes before using.
DRIED MUSHROOMS
Place in a bowl with 2 cups of water and heat, slowly, 8-10
minutes on LOW.
23
cup sesame seeds in a glass bowl; cook for 2-3
1 /
4
-5 minutes on HIGH. Stand covered for
1 /
2
1 minutes
/
2