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TIPSANDTECHNIQUES

BEFORE YOU START…

To make handling the microwave as easy as possible for you, we have summarised the most important instructions and tips below: only start your device if there is food in the cooking space.

TIME SETTING

The defrosting, reheating and cooking times are generally substantially shorter than in a conventional cooker or oven. So adhere to the times recommended in this cookbook. It is better to set the times shorter rather than longer. Do a cooking test after cooking. It is better to cook again for a short time than to have something overcooked.

STARTING TEMPERATURE

The defrosting, reheating and cooking times depend on the food. Deep frozen foods and foods leaving the refrigerator require longer than foods at ambient temperature for example. For reheating and cooking food, normal storage temperatures are assumed (refrigerator temperature: approx.

5o C, ambient temperature: approx. 20o C). For defrosting foods, a deep frozen temperature of - 18o C is assumed.

Only prepare popcorn in special popcorn containers suitable for microwave cooking. Follow the manufacturer’s instructions exactly. Do not use a normal paper container or glass dish.

Do not cook eggs in their shells. Pressure develops in the shell and can cause the egg to explode. Pierce the yolk before cooking.

Do not heat oil or fat for frying in the microwave. The temperature of the oil cannot be controlled. The oil can spurt suddenly out of the container.

Do not heat any closed

containers, such as glasses or cans. The containers can crack due to the pressure created. (exception: boiling down).

ALL OF THE STATED TIMES...

in this cookbook are guide values which can vary depending on the food’s starting temperature, weight and characteristics (water and fat content, etc.).

SALT, SPICES AND HERBS

Foods cooked in the microwave retain their own taste between than in conventional preparation methods. So be very sparing with your use of salt and as a rule only add salt after cooking. Salt absorbs liquids and dries out the surface. Spices and herbs can be used as normally.

OPTIONS FOR USE

Microwave use: you can defrost, reheat and cook food with this method in the briefest possible time. Combined use: you can cook and brown simultaneously by combining use of the microwave with the grill. This means the advantages of these devices are combined usefully with each other. The grill’s heat quickly seals the pores of the food’s outer layers and the microwaves ensure a brief sparing cooking time. The food remains juicy inside and is crispy on the outside. Grill use: your device is equipped with a quartz grill. It can also be used like every other conventional grill without using the microwave. Moreover, your device has a bottom grill, which also allows you to brown food, e.g. pizzas to a crispy consistency from below as well.

COOKING TESTS

The cooking time for food can be tested, just like with conventional preparation:

Food thermometer: every food has a specific internal temperature at the end of the reheating or cooking process. You can determine whether food is hot enough or cooked with a food thermometer.

Fork: you can test fish with a fork. If the fish meat is no longer glazed and is coming away from the bones easily, then it is cooked. If it is overcooked it will be tough and dry.

Wooden skewer: cakes and bread can be tested by sticking in a wooden skewer. If the stick says clean and dry, the food is cooked.

ENGLISH

GB-19

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Sharp R-68ST manual Tips and Techniques