Bedienungsanleitung Sharp R-960N (Seite 38 von 77) (Englisch)

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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 simul-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.

SIMUL 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 simul 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 ARE MICROWAVES?

WHAT YOUR NEW SIMUL-MICROWAVE OVEN CAN DO

R-960N_01-47.indd 37

4/28/08 4:40:11 PM

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