Glossary of Terms, General Information | Sharp R-350E specification

GLOSSARY OF TERMS

SPOON MEASURES

1 tablespoon		= 20 mL
1 teaspoon		= 5 mL
1/2	teaspoon	=	2.5 mL
1/4	teaspoon	=	1.25 mL

LIQUID MEASURES

Cups			Metric		Imperial
1 cup		=	250 mL	=	8 fl. oz.
1/2	cup	=	125 mL	=	4 fl. oz.
1/3	cup	=	80 mL	=	2.5 fl. oz.
1/4	cup	=	60 mL	=	2 fl. oz.

CUP MEASURES

		Metric	Imperial
1 cup flour		140 g	41/2 oz.
1 cup sugar		250 g	8 oz.
1 cup brown sugar		185 g	6 oz.
1 cup icing sugar		185 g	6 oz.
1 cup butter/margarine		250 g	8 oz.
1 cup honey/golden syrup		375 g	12 oz.
1 cup fresh breadcrumbs		60 g	2 oz.
1 cup crushed biscuits		125 g	4 oz.
1 cup uncooked rice		220 g	7 oz.
1 cup mixed fruit		185 g	6 oz.
1 cup chopped nuts		125 g	4 oz.
1 cup coconut		90 g	3 oz.
DRY INGREDIENTS
Metric		Imperial
15 g	=	1/2 oz.
30 g	=	1 oz.
60 g	=	2 oz.
90 g	=	3 oz.
125 g	=	4 oz.
185 g	=	6 oz.
250 g	=	8 oz.
500 g	=	1 lb.
1000 g (1 kg)	=	2 lb.

NOTE

•Recipes in this book use standard metric equipment approved by the Australian Standards Association.

•All spoon and cup measures are level.

•All recipes in this book that include eggs require 55 g unless otherwise specified.

GENERAL INFORMATION

DEFROSTING

Thawing food, especially meats, using the microwave oven is not only faster than any other method but it can also give better results.

Once frozen meat is thawed, it begins to lose its juices.

With a microwave oven you can thaw meat just before you plan to cook it, thus preserving the quality.

Microwave thawing doesn't mean a lot of fuss, but some attention is needed to make sure that parts of food do not start to cook before the centre is thawed. MEDIUM LOW is fast enough to be convenient but gentle enough to give good results.

POULTRY

Start thawing poultry breast-side down; shield warm areas and turn over after half the time. Let poultry stand 30 to 60 minutes after thawing, until giblets and neck can be removed and breast meat under wings is completely thawed.

CUTS OF MEAT

Break up or separate minced beef, cubed meat, chicken pieces or fish fillets after one-third of thawing time. Remove any thawed pieces. Place remainder in baking dish to complete thawing. Turn over roasts, steaks, chops or chicken. Separate as soon as possible.

JOINTS

Turn over large roasts after half the time. As you turn, touch the meat to find warm areas and shield these with small pieces of foil. Let roast stand 30 to 45 minutes after defrosting time. Thaw meats and poultry only until they can be pierced in the centre with a skewer. Surface or cavity should feel cool but not icy. Cook as soon as possible to prevent loss of juices.

REHEATING

Foods reheated in the microwave oven taste freshly cooked, not reheated. Suit the power level to the food. A bowl of leftover vegetables can be reheated at HIGH,

while lasagne, which contains sensitive cheese and cannot be stirred, should be reheated at MEDIUM HIGH or MEDIUM.

CASSEROLES

Cover dish tightly. Stir several times during reheating, especially if casserole has been refrigerated. If casserole cannot be stirred, reheat at MEDIUM.

MEATS

Medium to thin slices reheat best. Cover meat with sauce or gravy. Cover with microwave plastic wrap to hold in heat. Reheat on MEDIUM.

PLATES OF FOOD

Arrange food with thickest parts of meat and bulky vegetables to outside of the plate. Place quick-to-heat foods in the centre. Cover with microwave plastic wrap.

VEGETABLES

Wrap large, whole vegetable in microwave plastic wrap. Cover dishes of vegetables and stir during reheating, if possible.

TOASTING

ALMONDS

Place 100 g almonds in a glass dish; cook for 3-31/2minutes on HIGH, or until golden brown. Stir almonds every minute during cooking.

SESAME SEEDS

Place 1/4 cup sesame seeds in a glass bowl; cook for 2-3 minutes on HIGH, or until golden. Stir every minute.

RECONSTITUTING DRIED FOODS

DRIED FRUITS

Place 1 cup of fruit in a bowl, cover with cold water, and cook for 41/2-5 minutes on HIGH. Stand covered for 5 minutes before using.