Sharp R-291BKWE - Manual (Page 118)

TIME SETTINGS
In general the defrosting, heating and cooking times
are significantly shorter than when using a conventional
cooker or oven. For this reason you should adhere to
the recommended times given in this operation manual.
It is better to set the times too short, rather than too
long. Test the food after it has been cooked. It is better
to have to cook something for a little longer than to
overcook it.
INITIAL TEMPERATURES
Defrosting, heating and cooking times are dependent
upon the initial temperature of the food. Frozen food
and food stored in a refrigerator, for example, requires
longer than food which has been stored at room
temperature. For heating and cooking, normal storage
temperatures are assumed (refrigerator temperature
approx. 5°C, room temperature approx. 20°C). For
defrosting the temperature of the freezer is assumed to
be - 18°C.
COOKING TIMES
All the times given in this cookery book are guidelines,
which can be varied according to the initial
temperature, weight and condition of the food (water
or fat content etc.).
SALT, SPICES AND HERBS
Food cooked in your microwave retains its individual
flavour better than it does when conventional
preparation methods are used. For this reason you
should use salt very sparingly and normally add it only
after cooking. Salt absorbs liquid and dries out the
outer layer of the food. Herbs and spices can be used
as normal.
ADDITION OF WATER
Vegetables and other foods with a high water content
can be cooked in their own juice or with the addition
of a little water. This ensures that the majority of the
vitamins and minerals are preserved.
FOOD IN SKINS OR SHELLS
Food such as sausages, chickens, chicken legs, baked
potatoes, tomatoes, apples, egg yolks or such like
should be pricked or pierced with a fork or small
wooden skewer. This will enable the steam which forms
to dissipate without splitting the skin or shell.
LARGE AND SMALL QUANTITIES
Microwave times are directly dependent upon the
amount of food which you would like to defrost, heat
or cook. This means that small portions cook more
quickly than larger ones.
As a rule of thumb:
TWICE THE AMOUNT = ALMOST TWICE THE TIME
HALF THE AMOUNT = HALF THE TIME
DEEP AND SHALLOW CONTAINERS
Both containers have the same capacity, but the
cooking time is longer for the deeper one. You should
therefore choose as flat a container as possible with
a large surface area. Only use deep containers for
dishes where there is a danger of overcooking, e.g.
for noodles, rice, milk etc..
ROUND AND OVAL CONTAINERS
Food cooks more evenly in round or oval containers
than in containers with corners, since the microwave
energy concentrates in the corners and the food in
these areas could become overcooked.
COVERING
Covering the food retains the moisture within it and
shortens the cooking time. Use a lid, microwave foil or
a cover. Foods which are to be crispy, e.g. roasts or
chickens, should not be covered.
As a general rule, whatever would be covered in
a conventional oven should also be covered in a
microwave oven. Whatever would be uncovered in
an conventional oven can also be left uncovered in a
microwave oven.
TURNING
Medium-sized items, such as hamburgers and steaks,
should be turned over once during cooking, in order
to shorten the cooking process. Large items, such as
roasts and chickens, must be frequently turned, as it
could dry out if not turned.
STANDING TIME
Keeping to the standing time is one of the most
important rules with microwaves. Almost all foods,
which are defrosted, heated or cooked in the
microwave, require a certain amount of time to stand,
during which temperature equalisation takes place and
the moisture in the food is evenly distributed.
TIPS AND ADVICE
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