General Information; Glossary Of Terms - Sharp Carousel R-350E Operation Manual And Cookbook

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
15 g = 1 / 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
• Recipes in this book use standard metric equipment
approved by the Australian Standards Association.
• 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
6 oz.
areas and turn over after half the time. Let poultry stand
6 oz.
30 to 60 minutes after thawing, until giblets and neck can
8 oz.
be removed and breast meat under wings is
12 oz.
completely thawed.
2 oz.
4 oz.
CUTS OF MEAT
7 oz.
Break up or separate minced beef, cubed meat, chicken
6 oz.
pieces or fish fillets after one-third of thawing time.
4 oz.
Remove any thawed pieces. Place remainder in baking
3 oz.
dish to complete thawing. Turn over roasts, steaks, chops
or chicken. Separate as soon as possible.
JOINTS
Turn over large roasts after half the time. As you turn,
touch the meat to find warm areas and shield these with
small pieces of foil. Let roast 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. 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.
VEGETABLES
Wrap large, whole vegetable 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
minutes 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.
27
cup sesame seeds in a glass bowl; cook for 2-3
1 /
4
-5 minutes on HIGH. Stand covered for
1 /
2
1 /
2