Bedienungsanleitung Sharp R-940W (Seite 34 von 74) (Englisch)

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TIPS AND TECHNIQUES

BLANCH VEGETABLES

Vegetables should be blanched prior to freezing. This

retains the quality and aroma of the food. Process:

Wash and cut the vegetable. Put 250 g vegetables

and 275 ml water into a bowl, cover and heat for 3-5

minutes. Put blanched foods immediately into ice water

to stop the foods from cooking and allow to drip dry.

Seal the blanched vegetables in an airtight container

and freeze.

PRESERVING FRUIT AND VEGETABLES

Preserving fruits and vegetables

using your microwave is quick and

easy. Special jars, sealing rings and

clamps suitable for microwave use

are available. The manufacturers

will supply detailed user instructions.

SMALL AND LARGE AMOUNTS

The microwave times are dependent on the amount

of food you thaw, heat or cook. This means that small

portions will be done faster than large ones. A basic

rule is:

DOUBLE THE AMOUNT = ALMOST DOUBLE THE TIME

HALF THE AMOUNT = HALF THE TIME

HIGH AND FLAT CONTAINERS

Both containers will have the same capacity, but

cooking will take longer in the high container than in

the flat one. We recommend that

you use flat containers with a large

surface whenever possible. Use high

containers only for foods that might

boil over, e.g. noodles, rice, milk,

etc.

ROUND AND OVAL CONTAINERS

Foods in round or oval containers cook more evenly

than foods in square containers, because the microwave

energy concentrates in corners. The food located in the

corner will overcook.

COVERS

Covering your food will help retain moisture and

shorten the cooking time. Use a lid, microwave foil

or a cover cap. Foods that should

develop a crust, e.g. roast or

chicken, should not be covered.

Follow this rule: If it should be

covered when using a conventional

stove, it should be covered in the

microwave. If it is cooked uncovered

on a conventional stove, it should also be cooked

uncovered in the microwave.

IRREGULAR SHAPED FOODS

should be placed with the thicker or

more compact side to the outside.

Vegetables (e.g. Broccoli) should

be placed with the stems toward the

outside. Thicker parts will require a

longer cooking time and will receive

more microwave energy when

placed on the outside. The food will be cooked more

evenly.

STIRRING

Foods must be stirred, because microwaves reach

the outer areas first. Stirring will

even the temperature and the

food will be more evenly heated.

ARRANGEMENT

Several individual portions, e.g. pudding molds, cups

or potatoes, should be placed in a ring-shape on the

turntable. Leave some space between portions, so that

the microwave energy will penetrate the food from all

sides.

TURNING

Medium size parts, like mincemeat and steaks, should

be turned over once during the cooking process to

shorten the cooking time. Large pieces, like roast and

chicken, should be turned over because the topside will

receive more microwave energy than the bottom side, it

could dry out if it is not turned.

STANDING TIME

Allowing standing time is one of the most important

rules of microwave cooking. Almost

all foods thawed, heated or cooked

in the microwave require a short or

longer standing time, which allows

the equalization of temperature.

Fluids then can evenly flow through

the food.

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