Sharp Carousel R-340M Manuale operativo - Pagina 20

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DRIED MUSHROOMS

Place in a microwave safe glass bowl with 2 cups of

water and heat, slowly, 8-10 minutes on LOW.

COMMONLY ASKED

QUESTIONS AND ANSWERS

MICROWAVES COOK FROM THE INSIDE OUT. They

certainly do not. Microwaves penetrate foods from the

outside to a depth of about 2.5 cm. Small foods, under 5

cm in diameter, are penetrated to the centre from all

sides. With large foods, energy creates heat in the outer

layer; then the heat moves to the centre by conduction,

as it does conventionally. A few foods may appear to

cook more on the inside. One example is an egg. Energy

penetrates to the centre, where the fatty yolk becomes

hotter than the white, and cooks quicker.

YOU CAN'T USE METAL IN A MICROWAVE OVEN.

False. Metal reflects microwaves; the oven itself is made

of metal so microwave energy can't escape. Inside the

oven, metal slows cooking because it keeps energy from

reaching parts of the food. You can use the reflective

properties of metal to protect foods which might overcook

in some areas.

DISHES DON'T GET HOT IN A MICROWAVE OVEN.

Keep your oven mitts handy. A microwave-safe utensil

will not be heated by microwave energy, but it will

become hot from contact with hot food. Heat tends to

equalise. A warm object heats the air around it, like a

radiator in a cool room. When food becomes hot, some of

this heat is transferred to the dish.

POINTS TO REMEMBER

As a general guide:

HIGH – is ideal for vegetables, fruit, soup, beverages,

bacon and sauces.

MEDIUM HIGH – for roasting lamb, roasting chicken and

fish fillets.

MEDIUM – is for roasting beef, pork and simmering;

great for casseroles or stews and cooking seafood.

MEDIUM LOW – allows you to defrost.

LOW – is used to keep foods warm once they are

cooked.

• The more food in the microwave oven, the longer it

takes to cook.

• Reduce liquids in a microwave recipe because there is

not as much evaporation, due to the shorter cooking

time.

• Reduce seasonings slightly because flavours will be

unbalanced by quantity of liquid. Do not add salt

until the end of the cooking process.

• Microwaves cook from the outside to the centre, so

when arranging foods always place the thicker or

more dense portions of food at the outside, with

the thinner, less-dense pieces on the inside.

• Foil can be used in the microwave.

Just remember two rules:

(a) There must be at least half of the food

exposed to the microwaves.

(b) Do not let the foil touch the sides of the oven.

Use foil to shield thinner parts of food when defrosting,

to prevent over-cooking and drying out.

• All food continues to cook after it leaves the micro

wave oven because the heat is stored in the food

and not in the oven.

Standing time required will vary according to the volume

and density of food.

e.g. Fish and vegetables – 1-5 minutes

Cakes – 3-10 minutes

Roasts – 5-15 minutes

Cover foods with a lid or foil when standing.

• When reheating foods always cover with a lid,

plastic wrap or paper towel to prevent foods from

drying out. Reheat on MEDIUM for best results.

• Always pierce food that has a membrane – for

example eggs, tomatoes, potatoes and kidneys.

• Remember to cover vegetables with a lid or plastic

wrap when cooking.