Sharp Carousel R-330N 운영 매뉴얼 - 페이지 19

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HINTS

• Always place the stems of vegetables – e.g.

cauliflower, broccoli – toward the outside of the dish.

The stems are tougher than the flower, so this will

ensure even cooking.

• Ice-cream containers were made for freezing food

and are not suitable for use in a microwave oven.

• Remember: When melting chocolate in the

microwave oven, it holds its shape until stirred. Heat for

2-2

minutes per 100 g on MEDIUM. DO NOT

COVER.

• Jams and chutneys are great when made in the

microwave, as they retain their colour and flavour.

As cooking time is so short, less evaporation occurs.

Therefore pectin or a jam setting agent is required to

make jam set.

• To obtain more juice from oranges, lemons or limes,

prick skin, microwave 30 seconds on HIGH and stand 2

minutes before squeezing.

• Warm jam for a quick glaze. Heat 2-3 tablespoons for

30 seconds on HIGH; strain if necessary while hot.

• Soften cream cheese for dips or beating by removing

foil wrapper and cooking for 1 minute on MEDIUM

LOW.

• To melt marshmallows, place 100 g in a large micro-

wave safe glass bowl. Cook for 30 seconds on HIGH.

• To dissolve gelatine, mix 1 teaspoon gelatine with 2

tablespoons water and cook for 20-30 seconds on

HIGH. Stir well.

• To blanch almonds place 100 g in a microwave safe

glass bowl with 1 cup of water. Cook for 5 minutes on

HIGH.

• If brown sugar becomes hard, simply soften in the

microwave oven. Place a cup at a time in a microwave

safe glass bowl with a slice of bread. Cover with plastic

wrap and cook for 40 seconds on HIGH.

• Soften 6-8 honey-snap biscuits for 30 seconds on

HIGH. Shape into base of patty dish for quick tartlet

cases.

• Place a chocolate after-dinner mint on top of 6 patty

cakes; arrange cakes evenly on turntable. Cook about

50-60 seconds on HIGH, or until chocolate is soft.

Gently spread chocolate mint evenly over patty cake for

a quick icing.

• To soften honey, remove metal lid from jar and

microwave on HIGH for 30 seconds.

• Stuffed mushrooms are a terrific idea. Provided the

filling is cooked, twelve mushrooms placed on a layer of

paper towel will take approximately 3 minutes to heat

on HIGH.

• To remove odours, place 1-litre water with slice of

lemon or 1 teaspoon vanilla essence in the micro

wave.

Cook for 20 minutes on HIGH.

• As microwave cooking time is so quick, food should

be seasoned to taste with herbs and spices after

cooking.

• To peel a tomato, pierce the skin with a fork 3-4

times.

Place on a rack and cook for 45-60 seconds on HIGH.

Stand for 3 minutes before peeling.

• Lightly prick the skin of chicken before cooking. This

prevents the loud popping noises.

• Peeling garlic is made easier by placing a clove in

the microwave for 10 seconds on HIGH.

• Pierce the skin of chicken livers with a fork before

cooking to prevent popping of the internal fat. Cover

with paper towel when cooking.

• The flavour of wine in food is highlighted with the

short microwave cooking time, so adjust the

quantity to your taste.

• Tomato sauce can be warmed for 30 seconds on

HIGH to give it a pouring consistency. (ensure lid is

removed.)

• When cooking sauces in the microwave use less

liquid: the absence of direct heat means sauces do

not reduce as much as stovetop-prepared sauces.

• Rice and pasta cook well in small quantities. Use a

large container to prevent boiling over.

• FOIL. Contrary to popular belief, foil can be used in

the microwave – for shielding, not covering. It must

not come in contact with the walls of the micro

wave. Foil directs microwave energy away from

delicate or thin areas of food, toward areas that

need more cooking. It is essential for even defrost-

ing. Place foil over the thawed sections, allowing

the frozen portions to continue defrosting.

• To enhance the colour and flavour when roasting

chicken, mix some brown sugar, honey and a little

soy sauce together and brush both sides of poultry

before and during cooking.

• To blanch vegetables for freezing, place 150 g of

vegetables in a dish with 1 tablespoon of water.

Cover and cook on HIGH for

of the usual cooking

time. After cooking, immerse immediately in iced

water, package, label, and freeze for up to 3 months.

• Do not add salt to vegetables before cooking, as salt

draws out the moisture and causes vegetables to

toughen.