Bedienungsanleitung Sharp R-960N (Seite 42 von 77) (Englisch)

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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.

TIPS AND TECHNIQUES

R-960N_01-47.indd 41

4/28/08 4:40:12 PM

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