Tips And Techniques - Sharp R-68ST-A Manual De Instrucciones

BEFORE YOU START...
To make handling the microwave as easy as possible
for you, we have summarised the most important
instructions and tips below: only start your device if
there is food in the cooking space.
TIME SETTING
The defrosting, reheating and cooking times are
generally substantially shorter than in a conventional
cooker or oven. So adhere to the times recommended
in this cookbook. It is better to set the times shorter
rather than longer. Do a cooking test after cooking.
It is better to cook again for a short time than to have
something overcooked.
STARTING TEMPERATURE
The defrosting, reheating and cooking times depend
on the food. Deep frozen foods and foods leaving
the refrigerator require longer than foods at ambient
temperature for example. For reheating and cooking
food, normal storage temperatures are assumed
(refrigerator temperature: approx. 5°C, ambient
temperature: approx. 20°C). For defrosting foods, a
deep frozen temperature of -18°C is assumed.
Only prepare p o p c o r n in special popcor n
containers suitable for microwave cooking. Follow the
manufacturer's instructions exactly. Do not use a normal
paper container or glass dish.
Do not cook eggs in their shells. Pressure develops in
the shell and can cause the egg to explode. Pierce the
yolk before cooking.
Do not heat oil or fat for frying in the microwave. The
temperature of the oil cannot be controlled. The oil can
spurt suddenly out of the container.
D o n o t h e a t a n y c l o s e d
containers, such as glasses or
cans. The containers can crack due
to the pressure created. (exception:
boiling down).
ALL OF THE STATED
TIMES...
in this cookbook are guide values
which can vary depending on the
food's starting temperature, weight
and characteristics (water and fat
content, etc.).
R-68ST-A [06_02 EN] CkBk.indd 19 R-68ST-A [06_02 EN] CkBk.indd 19

TIPS AND TECHNIQUES

SALT, SPICES AND HERBS
Foods cooked in the microwave retain their own taste
between than in conventional preparation methods.
So be very sparing with your use of salt and as a rule
only add salt after cooking. Salt absorbs liquids and
dries out the surface. Spices and herbs can be used as
normally.
OPTIONS FOR USE
Microwave use: you can defrost, reheat and cook
food with this method in the briefest possible time.
Combined use: you can cook and brown simultaneously
by combining use of the microwave with the grill. This
means the advantages of these devices are combined
usefully with each other. The grill's heat quickly seals
the pores of the food's outer layers and the microwaves
ensure a brief sparing cooking time. The food remains
juicy inside and is crispy on the outside. Grill use: your
device is equipped with a quartz grill. It can also be
used like every other conventional grill without using
the microwave. Moreover, your device has a bottom
grill, which also allows you to brown food, e.g. pizzas
to a crispy consistency from below as well.
COOKING TESTS
The cooking time for food can be tested, just like with
conventional preparation:
● Food thermometer: every food has a specific
internal temperature at the end of the reheating or
cooking process. You can determine whether food
is hot enough or cooked with a food thermometer.
● Fork: you can test fish with a fork. If the fish meat
is no longer glazed and is coming away from the
bones easily, then it is cooked. If it is overcooked it
will be tough and dry.
● Wooden skewer: cakes and bread can be tested by
sticking in a wooden skewer. If the stick says clean
and dry, the food is cooked.
GB-19
7/14/09 10:11:16 AM 7/14/09 10:11:16 AM