Sharp R-85ST-A operation manual Adapting Recipes for Microwave Oven, For Combined Operation

R-85ST-A_En Ckbk.qxd 7/2/07 2:42 PM Page 36

RECIPES

ADAPTING RECIPES FOR THE

MICROWAVE OVEN

If you would like to adapt your favourite recipes for the microwave, you should take note of the following: Shorten cooking times by a third to a half. Follow the example of the recipes in this cookery book.

Foods which have a high moisture content such as meat, fish, poultry, vegetables, fruit, stews and soups can be prepared in your microwave without any difficulty. Foods which have little moisture, such as platters of food, should have the surface moistened prior to heating or cooking.

The amount of liquid to be added to raw foods, which are to be braised, should be reduced to about two thirds of the quantity in the original recipe. If necessary, add more liquid during cooking.

The amount of fat to be added can be reduced considerably. A small amount of butter, margarine or oil is sufficient to flavour food. For this reason your microwave is excellent for preparing low-fat foods as part of a diet.

FOR COMBINED OPERATION

In general the same rules apply as for microwave operation. The following additional tips should be borne in mind:

1.Refer to the appropriate recipe in this cookbook when selecting the convection temperature. Do not select too high a temperature for long cooking times, otherwise the food will brown too quickly on the outside and the inside will not be cooked.

2.The microwave power setting must match the type of food and the cooking time. Consult the recipes in this cookbook.

3.When preparing food in microwave-grill combination mode remember that microwave times are longer for large, bulky food, such as roast pork, than for small flat food. As far as grilling is concerned the situation is quite the opposite. The nearer the food is to the grill, the quicker it browns. This means that when you cook large pieces of meat, for example, in combination mode, the grilling time needs to be shorter than for smaller pieces of meat.

4.For cooking in combination mode or by convection only the bottom rack is generally used. Use the top rack for normal grilling to get quick and even browning (exceptions are large, bulky foods and puddings, which are also grilled on the bottom rack).

HOW TO USE RECIPES

●All the recipes in this cookery book are calculated on the basis of 4 servings - unless otherwise stated.

●Recommendations relating to suitable utensils and the total cooking times are given at the beginning of every recipe.

●As a rule the quantities shown are assumed to be wholly consumable, unless specifically indicated otherwise.

●When eggs are given in the recipes they are assumed to have weight of approx. 55 g (medium).

	ABBREVIATIONS USED
tbsp = tablespoon	min = minutes
	l = litre
tsp = teaspoon	sec = seconds
	ml = millilitre
Cup = cupful	dm = diameter
	cm = centimetre
kg = kilogram	app. = approximate
	DFC = dry fat content
g = gram	sach. = sachet
	DF = deep frozen

GB-32