Sharp R-68ST manual Heating, Defrosting

R-68ST CkBk_EN.qxd 7/27/07 12:21 PM Page GB-22

HEATING

●Ready-prepared meals in aluminium containers should be taken out and heated on a plate or dish.

●Cover food with microwave foil, a plate or special lid (available in retail outlets) so that the surface does not dry out. Drinks do not have to be covered.

●Remove the cover from sealed containers.

●Place a glass rod in the container when cooking liquids such as water, coffee, tea or milk.

●Stir larger quantities occasionally if possible so that the temperature becomes evenly distributed.

●The times are given for food at a room temperature of 20° C. The heating time rises slightly for foods that have just been taken from the refrigerator.

●Allow food to stand for 1-2 minutes after heating so that the temperature is distributed evenly inside the food (standing time).

●The stated times are guide values which can vary depending on the starting temperature, weight, water content, fat content and desired final state etc.

DEFROSTING

The microwave is ideal for defrosting foods. Defrosting times are significantly shorter as a rule than during conventional defrosting. Some tips are given below. Take the frozen food from its packaging and place it on a plate for defrosting.

TURNING/STIRRING

Almost all foods must be turned or stirred once during the process. Separate portions that stick to each other as quickly as possible and rearrange them.

PACKAGING AND CONTAINERS

Packaging and containers designed for microwave use, which are both suitable for deep freezes (up to approx. -40° C) and also heat resistant (up to approx. 220° C), are suitable for defrosting and reheating foods. This means that you can defrost, heat and even cook in the same dish without having to transfer the food in the meantime.

COVERING

Before defrosting, cover thinner portions with small strips of aluminium foil. Also cover slightly defrosted or warm portions during thawing with aluminium

strips. This prevents the thinner portions from already being too hot, while the thicker portions are still frozen.

THE MICROWAVE POWER...

should be set to lower rather than too high. This means you get a uniform defrosting result. If the microwave power is too high, the food’s surface is already cooking while the interior is still frozen.

SMALLER QUANTITIES...

defrost more evenly and more quickly than large portions. We therefore recommend freezing the smallest possible portions. This means you can put together entire menus fast and simply.

DELICATE FOODS,

such as tart, cream, cheese and bread should not be defrosted completely, just lightly and allowed to thaw at ambient temperature. This prevents the outer portions from becoming too hot while the interior sections are still frozen.

STANDING TIME...

after defrosting food is particularly important as the thawing process continues during this period. You will find the standing times for various foods in the defrosting table. Thick, compact foods require a longer standing time than flat foods or those with a porous structure. If the food is not sufficiently defrosted you can defrost it further in the microwave or prolong the standing time correspondingly. Insofar as possible, cook the food immediately after the standing time and do not freeze it again.

GB-22