Sharp CD1800M, R-CD1200M, CD2200M operation manual Timing guide, EN-27, Defrosting

4.Most vegetables should be slightly undercooked when preparing for later reheating in the microwave. Cool quickly and store covered.

5.Microwaved vegetables retain their bright color, flavor and nutrients.

Defrosting

1.See page EN-11 for Express Defrost directions.

2.Avoid over-defrosting. Foods should be removed from the microwave when they are still slightly icy in the center. Allow foods to stand covered for 1 to 2 minutes to complete defrosting.

3.Select Power allows you to defrost food at the power level and speed you choose. Generally defrosting is done at 30% or lower. To use Select Power for defrosting, first program time followed by pressing the Select Power pad and the number pad for percentage of power level (for example, 3 represents 30% power). The microwave power will pulse on and off to defrost frozen foods gently without heating.

Timing guide

Since different foods heat at different rates of speed, there are several influencing factors that should be taken into consideration when heating foods with microwave energy.

1.The lower the initial temperature of a food, the longer it will take to heat in a microwave oven.

2.Since with a microwave oven you are heating with time rather than temperature, it is helpful to know the starting temperatures of the foods. Foods held at room temperature will heat more quickly than refrigerated foods.

3.The different chemical makeups of foods affect the heating times. Highly salted foods heat faster than non-cured items. Animal fats heat more quickly than lean parts of meat. Fats in a colloidal state heat faster than protein (egg yolk cooks before the white).

4.The density of a food is determined by how compact the molecules are arranged within the food. A pound of roast beef is denser than a pound of bread. Even though they weigh the same, the bread contains more air and is therefore less dense. Denser foods require longer heating times.

5.The thicker the food, the longer the heating time. If two foods have the same density, the thinner food will heat before the thicker one.

6.The shape of the food also affects the heating time. Low round foods that are depressed in the center heat faster than highly mounded scooped foods. This has to do again with the density. The denser the mass to be heated, the longer the heating time.

7.The more food placed in the oven cavity at one time, the longer the heating time. This is because there is a constant level of energy coming out of the magnetron tube during the heating process. If there are several food items in the oven, they will each absorb some of the energy thus making the total heating time longer. The time required for heating is not directly proportional to the increased amount of food. The heating time should be increased by about 80% for each additional like food item.

EN-27