Bedienungsanleitung Sharp R-201 T-W (Seite 23 von 24) (Englisch)

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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

Shield using small pieces of aluminium foil to shield thin areas of meat, ﬁ sh

and poultry or edges of cakes to prevent overcooking.

7. STIRRING

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, refrigerators 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 inﬂ uence 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.

TOMATO

EGG

LID PAPER TOWELPLASTIC WRAP

FISH

CHICKEN

HELPFUL HINTS

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.

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.

14. GENERAL

Your microwave oven is capable of heating food and beverages very quickly

therefore, it is very important that you select the appropriate cooking time and

power level for the type and quantity of food to be heated. If you are unsure

of the cooking time and power level required, begin with low cooking times

and power levels until the food is sufﬁ ciently heated evenly throughout.

R201T(W) CKB [01-08].indd 2R201T(W) CKB [01-08].indd 2 6/8/10 7:30:12 PM6/8/10 7:30:12 PM

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