Bedienungsanleitung Sharp R-940BK (Seite 30 von 74) (Englisch)

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WHAT ARE MICROWAVES?

Microwaves are electromagnetic waves, similar to

radio and TV-waves.

Microwaves are generated by a magnetron inside the

microwave oven and cause the water molecules in food

to vibrate. This causes friction, which in turn generates

heat, which then thaws, heats or cooks your food.

The secret of the shorter cooking time is that microwaves

enter your food from all sides. Energy is used optimally.

In comparison with a stove, the energy used on a

burner reaches the food only through the hot plate and

the cooking pot. This “detour” loses a lot of energy.

FEATURES OF MICROWAVES

Microwaves penetrate all non-metal objects, like glass,

porcelain, ceramics, plastic, wood or paper. This is why

microwaves do not heat these materials. Cookware is

heated only indirectly through the heat of the food.

Foods absorb microwaves and heat up.

Microwaves cannot penetrate material made of metal

because metal reflects microwaves. Therefore, objects

made of metal are not usually suitable for use in a

microwave. There are some exceptions to this rule,

where you may use this exact attribute. You might cover

certain areas of some foods with aluminum foil during

thawing or cooking. This way you can avoid areas

that are too warm or too hot or overcooked. Please

remember the following notes.

MICROWAVE OPERATION

By using microwaves in your new combi-microwave

oven, you can quickly heat individual servings or

drinks, or melt butter or chocolate in a very short

time. The microwave is also exceptionally well suited

for thawing foods. In many cases it is beneficial to

combine microwaves with hot air or the grill.

This enables you to cook and brown your foods in a

short time. Compared to conventional roasting, the

cooking time is usually much shorter.

COMBI OPERATION (MICROWAVE WITH

HOT AIR OR GRILL)

By joining two different modes of operation, the benefits

of your microwave oven will improve functionality.

You may choose between

• Microwave + Hot air (ideal for roasts, poultry,

casseroles, pizza, bread and cakes) and

• Microwave + Grill (ideal for quick-fried, roasts,

poultry, chicken drum sticks, shish kabobs, cheese

toast and “au gratin”).

By using the combi operation you can cook and brown

foods simultaneously.

One benefit is that the hot air or the heat of the grill

element will quickly seal the pores of the food's outer

surface. Microwaves ensure a short cooking time.

The food will stay moist on the inside and be crunchy

brown on the outside.

HOT AIR OPERATION

You can also use hot air without the microwaves. The

result will be just like in a conventional hot air stove.

Circulating air quickly heats the outer surfaces of your

food. Meat, for example, will stay moist and your food

will not dry out.

This sealing process ensures that your foods will stay

tasty and cook faster than regular stoves with top and

bottom heating elements.

GRILL OPERATION

Your new microwave oven is equipped with a quartz

grill located on the ceiling of the cooking chamber. Just

like any conventional grill, it can be used without the

microwaves. You can quickly brown or grill foods. This

is especially suitable for steaks, cutlets or gratinating

foods.

WHAT YOUR NEW COMBI-MICROWAVE OVEN CAN DO

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