Sharp Carousel R-220F Manuale di funzionamento e manuale di cucina - Pagina 11

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Helpful Hints

1. THE ARRANGEMENT

Arrange foods carefully.

Place thickest areas toward outside of dish.

2. TURNING

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

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,

Casseroles, or when Reheating.

Use to cover foods:

4. PIERCING

Pierce potatoes, eggs, tomatoes or

any foods with a skin or membrane

to allow steam to escape.

5. SHIELDING

Shield using small pieces of aluminium foil

to shield thin areas of meat,fish and poultry

or edges of cakes to prevent overcooking.

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.

7. STIRRING

Stir foods from the outside to the centre of the dish,

once or twice during cooking if possible.

Eg. Casseroles and Sauces.

8. SIZE

Small pieces cook faster than large ones. To speed cooking, cut pieces smaller than 5 cm so microwaves

can penetrate to the centre from all sides. For even cooking, make all the pieces the same size.

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.

10. FAT AND BONE

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

drippings in dish attract energy away from meat, and slows cooking. Centre bones do not affect cooking,

but bone on the side of meat conducts heat to the areas next to it.

11. STARTING TEMPERATURE

Frozen or refrigerated food takes longer to heat than food at room temperature. Cooking times in this book

are based on normal storage temperatures.

Since rooms, refrigerators and freezers differ in temperature,

check for doneness at the minimum time.

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.

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.

LID

TOMATO

FISH

PLASTIC WRAP

PAPER TOWEL

EGG

CHICKEN