Sharp R-3731 Operation Manual page 26

R-3731 English 21/07/2004
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° C) as well as being
heat resistant (up to approx. 220° 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
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 doing so 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.
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TURNING/STIRRING
SMALL AMOUNTS
Thaw more quickly and evenly than large ones.
We recommend that you thaw portions which are
as small as possible. By doing so 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 doing so
you will avoid the outer areas becoming too hot
whilst the inside is still frozen.
be covered with
STANDING TIME
This is particularly important after thawing food, as
the thawing process continues during this period.
In the thawing table you will find the standing
times for various foods. Thick, dense foods require
a longer standing time than thinner foods or foods
of a porous nature. If the food has not thawed
sufficiently, you may continue thawing it in the
microwave or lengthen the standing time
accordingly. At the end of the standing time you
should process the food as soon as possible and
not re-freeze it.
24
Almost all foods have to be
turned or stirred from time to
time. As early as possible,
separate parts which are stuck
together and re-arrange them.