Bedienungsanleitung Sharp r 216 w (Seite 113 von 130) (Englisch)

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TIPS AND ADVICE

ENGLISH

TURNING/STIRRING

Almost all foods have to be turned or stirred from time

to time. As early as possible, separate parts which are

stuck together and rearrange them.

SMALL AMOUNTS

Thaw more quickly and evenly than larger ones. We

recommend that you freeze portions which are as

small as possible. By so doing you will be able to

prepare whole menus quickly and easily.

FOODS REQUIRING CAREFUL HANDLING

Foods such as gateaux, cream, cheese and bread

should only be partially thawed and then left to thaw

completely at room temperature. By so doing you will

avoid the outer areas becoming too hot while the

inside is still frozen.

STANDING TIME

This is particularly important after thawing food, as the

thawing process continues during this period. In the

thawing table you will find the standing times for

various foods. Thick, dense foods require a longer

standing time than thinner foods or foodof a porous

nature. If the food has not thawed sufficiently, you may

continue thawing it in the microwave oven or lengthen

the standing time accordingly. At the end of the

standing time youshould process the food as soon as

possible and not re-freeze it.

COOKING FRESH VEGETABLES

● When buying vegetables try to ensure that, as far

as possible, they are of similar size. This is

particularly important when you want to cook the

vegetables whole (e.g. boiled potatoes).

● Wash the vegetables before preparing them, clean

them and only then weigh the required quantity for

the recipe and chop them up.

● Season them as you would normally, but as a rule

only add salt after cooking.

● Add about 5 tbsps of water for 500 g of

vegetables. Vegetables which are high in fibre

require a little more water. You will find information

about this in the table.

● Vegetables are usually cooked in a dish with a lid.

Those with a high moisture content, e.g. onions or

boiled potatoes, can be cooked in microwave foil

without adding water.

● After half the cooking time has elapsed vegetables

should be stirred or turned over.

● After cooking allow the vegetables to stand for

approx. 2 minutes, so that the temperature

disperses evenly (standing time).

● The cooking times given are guidelines and

depend upon the weight, initial temperature and

condition of the type of vegetable in question. The

fresher the vegetables, the shorter the cooking

times.

COOKING MEAT, FISH AND POULTRY

● When buying food items, try to ensure that, as far

as possible, they are of similar size. This will

ensure that they are cooked properly.

● Before preparation wash meat, fish and poultry

thoroughly under cold running water and pat them

dry with kitchen paper. Then continue as normal.

● Beef should be well hung and have little gristle.

● Even though the pieces may be of a similar size,

cooking results may vary. This is due, amongst

other things, to the kind of food, variations in the fat

and moisture content as well as the temperature

before cooking.

● After the food has been cooking for 15 minutes it

acquires a natural brownness, which may be

enhanced by the use of a browning agent. If, in

addition, you would like the surface to be crisp you

should either use the browning dish or sear the

food on your cooker and finish cooking it in your

microwave. By doing this you will simultaneously

obtain a brown base for making a sauce.

● Turn large pieces of meat, fish or poultry half way

through the cooking time, so that they are cooked

evenly from all sides.

● After cooking cover roasts with aluminium foil and

allow them to stand for approx. 10 minutes (standing

time). During this period the roast carries on cooking

and the liquid is evenly distributed, so that when it is

carved a minimum amount of juice is lost.

THAWING AND COOKING

Deep-frozen dishes can be thawed and cooked at the

same time in one process in your microwave. You will

find some examples in the table. Do take note,

however, of the general advice given on “heating” and

“thawing” food. Please refer to the manufacturer’s

instructions on the packaging when preparing deep-

frozen dishes. These usually contain precise cooking

times and offer advice on preparation.

8.SEEG R216 ENGLISH-1 02.3.19 10:13 PM Page 9

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