Sharp R-85ST-A operation manual What are MICROWAVES?, Characteristics of Microwaves

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WHATAREMICROWAVES?

Like radio and television waves, microwaves are electromagnetic waves.

Microwaves are produced by a magnetron inside the microwave oven, and these vibrate the molecules of water present in the food. The friction this causes produces heat, which ensures that the food is defrosted, heated or cooked through.

The secret of the reduced cooking times is the fact that the microwaves penetrate the food from every direction. Energy is used to the full. In comparison, the energy from a conventional hob passes from the burner through the pan and so to the food. This method wastes a great deal of energy.

Microwaves penetrate all non-metal objects made of glass, china, earthenware, plastic, wood or paper. This is why the microwaves never make these materials hot. Dishes become hot only because the food inside them is hot.

The food absorbs the microwaves and is heated. Microwaves cannot pass through objects made of metal and so they are deflected. For this reason metal objects are not normally suitable for microwave cookery. There are exceptions where you can actually make use of the fact that the microwaves cannot pass through metal. If you cover food with aluminium foil at specific points while it is defrosting or cooking, you can prevent those parts from getting too warm, too hot, or overcooked. Please check out the advice given in the guide.

THE CHARACTERISTICS OF MICROWAVES

THIS IS WHAT YOUR NEW COMBINATION

MICROWAVE OVEN CAN DO

MICROWAVE OPERATION

By using the microwave facility in your new combination microwave oven you can, for example, quickly heat up ready-prepared meals or drinks, or melt butter or chocolate in no time at all. The microwave oven is equally good at defrosting food.

Sometimes, however, it is better to combine the microwave with convection heating or grilling (combined operation). You can then cook the food rapidly and brown it at the same time. Cooking times are generally much shorter than in conventional food preparation.

COMBINED OPERATION (MICROWAVE OPERATION WITH CONVECTION OR GRILL)

By combining two modes of operation the benefits of your oven are cleverly linked together.

You are able to choose between

●microwave + convection (ideal for joints of meat, poultry, puddings, bread and cakes) and

●microwave + grill (ideal for pizzas, snacks, quick fry-ups, joints, poultry, chicken legs, kebabs, Welsh rarebit and cooking au gratin).

Using the combination facility you can cook and brown food at the same time.

The advantage is that the convected heat or the heat from the grill quickly seals the pores in the outer layers of the food. The microwaves ensure a short and gentle cooking period. The juices are preserved inside the food and the outside is crisp.

CONVECTION MODE

You can use the convection facility by itself without microwave operation. The results are the same as those provided by a conventional oven.

GRILL OPERATION

Your microwave oven is fitted with a quartz grill above the cooking area. Like any conventional grill it can be used without operating the microwave. Dishes can be rapidly browned or grilled in this mode.

In addition your oven has a second grill under the turntable. This facility can be used to brown food from below.

ENGLISH

GB-21