Sharp Carousel R-330N Betriebshandbuch - Seite 40

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1. THE ARRANGEMENT

Arrange foods carefully. Place thickest areas toward outside of dish.

3. COVERING

Cover foods in the microwave if you would normally cover the food in your

ordinary oven, or to retain moisture. Cover foods such as Vegetables, Casse-

roles, or when Reheating.

Use to cover foods:

5. SHIELDING

LID

Shield using small pieces of aluminium foil to shield thin areas of meat, fish

and poultry or edges of cakes to prevent overcooking.

7. STIRRING

FISH

Stir foods from the outside to the center of the dish, once or twice during

cooking if possible.

Eg. Casseroles and Sauces.

9. DENSITY

The depth to which microwaves penetrate food varies depending on the food's

density. Porous foods like minced beef or mashed potatoes microwave faster

than dense ones like steak or whole potatoes.

11. STARTING TEMPERATURE

Frozen or refrigerated foods take longer to heat than food at room tempera-

ture. Cooking times in this book are based on normal storage temperatures.

Since rooms, refrigerators and freezers differ in temperature, check cooking

result at the minimum time.

13.CONDENSATION

Condensation is a normal part of microwave cooking. The humidity and

moisture in food will influence the amount of condensation in the oven.

Generally, covered foods will not cause as much condensation as uncovered

foods. Ensure that the ventilation openings are not blocked.

HELPFUL HINTS

PLASTIC WRAP

PAPER TOWEL

CHICKEN

2. TURNING

Foods such as poultry and joints of meat should be turned over after half the

cooking time.

4. PIERCING

Pierce potatoes, eggs, tomatoes or any foods with a skin or membrane to

allow steam to escape.

TOMATO

6. STANDING TIME

Standing time is important. After cooking or defrosting ensure adequate

standing time. This allows the food to continue cooking or heating. Refer to

cooking guides for each menu or according to manufacturers instructions.

8. SIZE

Small pieces cook faster than large ones. To speed up cooking, cut pieces

smaller than 5 cm so microwaves can penetrate to the center from all sides.

For even cooking, make all the pieces the same size.

10. FAT AND BONE

Marbling within meat, or a thin, even layer of fat on a roast, speeds cooking.

Large fatty areas or excess fat in dish attract energy away from meat, and

slows cooking. Center bones do not affect cooking, but bone on the side of

meat conducts heat to the areas next to it.

12. QUANTITY

Microwave cooking times are directly related to the amount of food in the

oven. Because energy is absorbed by the food itself, one potato or a single

piece of chicken cooks rapidly. When the energy is divided among several

items, cooking takes more time.

14. GENERAL

Your microwave oven is capable of heating food and beverages very quickly

therefore, it is very important that you select the appropriate cooking time and

power level for the type and quantity of food to be heated. If you are unsure

of the cooking time and power level required, begin with low cooking times

and power levels until the food is sufficiently heated evenly throughout.

EGG