Heating; Defrosting - Sharp R-68ST Manual De Instrucciones Y Recetario

R-68ST CkBk_EN.qxd 7/27/07

HEATING

G Ready-prepared meals in aluminium containers
should be taken out and heated on a plate or dish.
G
Cover food with microwave foil, a plate or special
lid (available in retail outlets) so that the surface
does not dry out. Drinks do not have to be covered.
G Remove the cover from sealed containers.
G Place a glass rod in the container when cooking
liquids such as water, coffee, tea or milk.
G Stir larger quantities occasionally if possible so
that the temperature becomes evenly distributed.

DEFROSTING

The microwave is ideal for defrosting foods.
Defrosting times are significantly shorter as a rule
than during conventional defrosting. Some tips are
given below. Take the frozen food from its
packaging and place it on a plate for defrosting.
PACKAGING AND CONTAINERS
Packaging and containers designed for microwave
use, which are both suitable for deep freezes (up
to approx. -40° C) and also heat resistant (up to
approx. 220° C), are suitable for defrosting and
reheating foods. This means that you can defrost,
heat and even cook in the same dish without
having to transfer the food in the meantime.
COVERING
Before defrosting, cover thinner
portions with small strips of
aluminium foil. Also cover slightly
defrosted or warm portions
during thawing with aluminium
strips. This prevents the thinner portions from
already being too hot, while the thicker portions
are still frozen.
THE MICROWAVE POWER...
should be set to lower rather than
too high. This means you get a
uniform defrosting result. If the
microwave power is too high, the
food's surface is already cooking
while the interior is still frozen.
12:21 PM Page GB-22
G
G
G
TURNING/STIRRING
Almost all foods must be turned or stirred once
during the process. Separate portions that stick to
each other as quickly as possible and rearrange
them.
SMALLER QUANTITIES...
defrost more evenly and more quickly than large
portions. We therefore recommend freezing the
smallest possible portions. This means you can put
together entire menus fast and simply.
DELICATE FOODS,
such as tart, cream, cheese and bread should not
be defrosted completely, just lightly and allowed to
thaw at ambient temperature. This prevents the
outer portions from becoming too hot while the
interior sections are still frozen.
STANDING TIME...
after defrosting food is particularly important as the
thawing process continues during this period. You
will find the standing times for various foods in the
defrosting table. Thick, compact foods require a
longer standing time than flat foods or those with a
porous structure. If the food is not sufficiently
defrosted you can defrost it further in the
microwave or prolong the standing time
correspondingly. Insofar as possible, cook the food
immediately after the standing time and do not
freeze it again.
GB-22
The times are given for food at a room temperature
of 20° C. The heating time rises slightly for foods
that have just been taken from the refrigerator.
Allow food to stand for 1-2 minutes after heating so
that the temperature is distributed evenly inside the
food (standing time).
The stated times are guide values which can vary
depending on the starting temperature, weight,
water content, fat content and desired final state
etc.