Sharp R-239 Browning Agents, Heating, Thawing, Boxes and Containers, Correct Setting

TIPS AND ADVICE

BROWNING AGENTS

After more than 15 minutes cooking time food acquires a brownness, although this is not comparable to the deep brownness and crispness obtained through conventional cooking. In order to obtain an appetising brown colour you can use browning agents. For the most part they simultaneously act as seasoning agents.

In the following table you will find some suggestions for substances you might use for browning and some of the uses to which you might put them.

BROWNING AGENT DISH METHOD

Melted butter and dried paprika

Dried paprika

Soya sauce

Barbecue and Worcestershire sauce, Gravy

Rendered down bacon fat or dried onions

Cocoa, chocolate flakes, brown icing, honey and marmalade

Poultry

Oven baked dishes”Cheese toasties”

Meat and poultry

Roasts, Rissoles, Small roasted items

Oven baked dishes, toasted items, soups, stews Cakes and desserts

Coat the poultry with the butter/paprika mixture Dust with paprika

Coat with the sauce

Coat with the sauce

Sprinkle pieces of bacon or dried onions on top Sprinkle pieces on top of cakes and desserts or use to glaze

HEATING

●Ready-prepared meals in aluminium containers should be removed from the aluminium container and heated on a plate or in a dish.

●Remove the lids from firmly closed containers.

●Food should be covered with microwave foil, a plate or cover (obtainable from stores), so that the surface does not dry out. Drinks need not be covered.

●When boiling liquids such as water, coffee, tea or milk, place a glass stirrer in the container.

●If possible, stir large quantities from time to time, to ensure that the temperature is evenly distributed.

●The times are for food at a room temperature of 20° C. The heating time for food stored in a refrigerator should be increased slightly.

●After heating allow the food to stand for 1-2 minutes, so that the temperature inside the food can be evenly distributed (standing time).

●The times given are guidelines, which can be varied according to the initial temperature, weight, water content, fat content or the result which you wish to achieve.

THAWING

Your microwave is ideal for thawing. Thawing times are usually considerably shorter than in traditional

methods of thawing.

Here are a few tips. Take the frozen item out of its packaging and place on a plate for thawing.

BOXES AND CONTAINERS

Boxes and containers suitable for microwaves are particularly good for thawing and heating food, since they can withstand temperatures in a deep freeze (down to approx. –40° C) as well as being heat- resistant (up to approx. 220° C). You can therefore use the same container to thaw, heat and even cook the food, without having to transfer it.

COVERING

Cover thin parts with small strips of aluminium foil before thawing. Thawed or warm parts should likewise be covered with aluminium strips during thawing. This stops the thin parts becoming too hot while thicker parts are still frozen.

CORRECT SETTING

It is better to choose a setting which is too low rather than one which is too high. By so doing you will ensure that the food thaws evenly.

If the microwave setting is too high, the surface of the food will already have begun to cook while the inside is still frozen.

144/GB-15