Sharp R580d(K) manual Helpful Hints, Covering

Page 24

HELPFUL HINTS

1.THE ARRANGEMENT

Arrange foods carefully. Place thickest areas toward outside of dish.

3. COVERING

Cover foods in the microwave if you would normally cover the food in your ordinary oven, or to retain moisture. Cover foods such as Vegetables, Casseroles, or when Reheating. Use to cover foods:

5. SHIELDING

LID

PLASTIC WRAP

PAPER TOWEL

Shield using small pieces of aluminium foil to shield thin areas of meat, fish and poultry or edges of cakes to prevent overcooking.

7. STIRRINGFISHCHICKEN

Stir foods from the outside to the centre of the dish, once or twice during cooking if possible.

Eg. Casseroles and Sauces.

9. DENSITY

The depth to which microwaves penetrate food varies depending on the food's density. Porous foods like minced beef or mashed potatoes microwave faster than dense ones like steak or whole potatoes.

11.STARTING TEMPERATURE

Frozen or refrigerated foods take longer to heat than food at room temperature. Cooking times in this book are based on normal storage temperatures. Since rooms, refrigera- tors and freezers differ in temperature, check cooking result at the minimum time.

13.CONDENSATION

Condensation is a normal part of microwave cooking. The humidity and moisture in food will influence the amount of condensation in the oven. Generally, covered foods will not cause as much condensation as uncovered foods. Ensure that the ventilation openings are not blocked.

2.TURNING

Foods such as poultry and joints of meat should be turned over after half the cooking time.

4.PIERCING

Pierce potatoes, eggs, tomatoes or any foods with a skin or membrane to allow steam to escape.

TOMATOEGG

6.STANDING TIME

Standing time is important. After cooking or defrosting ensure adequate standing time. This allows the food to continue cooking or heating. Refer to cooking guides for each menu or according to manufacturers instructions.

8.SIZE

Small pieces cook faster than large ones. To speed up cooking, cut pieces smaller than 5 cm so microwaves can penetrate to the centre from all sides. For even cooking, make all the pieces the same size.

10.FAT AND BONE

Marbling within meat, or a thin, even layer of fat on a roast, speeds cooking. Large fatty areas or excess drippings in dish attract energy away from meat, and slows cooking. Centre bones do not affect cooking, but bone on the side of meat conducts heat to the areas next to it.

12.QUANTITY

Microwave cooking times are directly related to the amount of food in the oven. Because energy is absorbed by the food itself, one potato or a single piece of chicken cooks rapidly. When the energy is divided among several items, cooking takes more time.

1

Image 24
Contents Models R-580DK J Telephone 09 573 Facsimile 09 573Or contact our web site Eastern Standard TimeContents Page Special Notes DON’TInstallation Instructions Oven DiagramOperation of Touch Control Panel Control Panel DisplayTouch Control Panel Layout Clock Setting To Cancel a Programme During CookingBefore Operating Getting StartedManual Operations Microwave Time CookingD I U M Sequence Cooking Instant CookIncreasing Time During a Cooking Programme Slow Cook T E RN S O R Automatic Operations Sensor Instant ReheatN S O R H E a T Sensor Cook R N E DStand COVERED, 5-10 MIN Foil Express Defrost I C K E NL L E T S L L E T S A R T E C E SEasy Defrost OVER, Shield WarmStand COVERED, 5-50 MIN Other Convenient Features Help FeatureT O Child Lock Demonstration Mode M O D EM O E S E TLess/More Setting U PS S Sensor Instant ReheatTimer AlarmT C H E N T E R Care and Cleaning Service Call CheckSpecifications Cooking Guides Helpful Hints CoveringUtensil Use Advice Cookware and Utensil GuideSensor Instant Reheat Menu Guide Menu PieTo Reheat Beverage Weight Sensor Cook Menu GuideRange Frozen VegetablesFresh Soup ServesInitial Menu Procedure White RiceDry Pasta Fresh PastaMenu Initial Procedure Standing Weight PorridgeRoast Lamb Roast ChickenSeasoned Roast Fish Fillets Meat Recipes Seasoning SauceServe Serves Menu Quantity Procedure Express Defrost Menu GuideChicken Fillets Sausages / Minced MeatEasy Defrost Menu Guide Recipes Crusty Rosemary Lamb Shepherds PIELasagne Tablespoon Worcestershire sauceSpringtime Lamb Casserole Golden Curry SausagesBeef Stroganoff Corned MeatVeal À LA Medallion Herbed Loin of LambVeal and Aubergine Italian Spaghetti SauceChinese Beef Indian Curry LambMinted Picnic Loaf Chilli CON CarneHoney Roast Lamb Kg leg lamb Tablespoons honey Tablespoon Dijon mustardChicken in a POT Chicken FricasseeChicken and Penne Salad Medium HighChicken Provencale Chicken TerrineSeasoned Chicken Parcels Tandoori ChickenChicken and Macaroni Bake Serves Apricot ChickenHoney Chicken Legs Chicken CacciatoreCrunchy Camembert Chicken Serves Chicken Fillet BurgersRoast Chicken No.15 chicken Butter, melted Season All saltPaella Cheesy Salmon Cannelloni ServesGarlic Prawns Thai Scallops with Vercamilli Noodles Seafood LaksaSmoked Salmon Tagliatelle Prawn CreoleSeafood Lasagne Sesame PrawnsCrab Mornay Garlic MusselsSquid in Tomato and Wine Sauce Serves Avocado ScallopsBouillabaisse Cauliflower AU Gratin Easy HOME-MADE Rice Risotto ServesScalloped Potatoes Honey CarrotsChokos with Sour Cream and Bacon MinestroneStuffed Baked Potatoes Serves Butter Cups beef stock Onions, peeled and choppedHOT Curried Slaw Squash with YoghurtHoney Gingered Vegetables Serves Sunshine Brussels SproutsPotatoes Pizzaiola Cauliflower PolonaisePumpkin Salad Californian Apple Crunch Australian Fruit CakeBaked Apples Chocolate CakeChocolate SELF-SAUCING Pudding Caramel Rice PuddingBread and Butter Pudding Chocolate MousseQuick Reference Guide Press