Sharp R-240 Bedienungsanleitung PDF herunterladen (Seite 26)

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TIPS AND ADVICE

BROWNING AGENTS

After more than 15 minutes cooking time food

acquires a brownness, although this is not

comparable to the deep brownness and crispness

obtained through conventional cooking. In order

to obtain an appetising brown colour you can

use browning agents. For the most part they

simultaneously act as seasoning agents.

In the following table you will find some suggestions

for substances you might use for browning and some

of the uses to which you might put them.

Melted butter and dried paprika

Dried paprika

Soya sauce

Barbecue and Worcester sauce, Gravy

Rendered down bacon fat or dried onions

Cocoa, chocolate flakes, brown icing, honey

and marmalade

Poultry

Oven baked dishes "Cheese

toasties"

Meat and poultry

Roasts, Rissoles, Small roasted

items

Oven baked dishes, toasted

items, soups, stews

Cakes and desserts

Coat the poultry with the

butter/paprika mixture

Dust with paprika

Coat with the sauce

Sprinkle pieces of bacon or

dried onions on top

Sprinkle pieces on top of cakes

and desserts or use to glaze

BROWNING AGENT

DISH

METHOD

HEATING

● Ready-prepared meals in aluminium containers

should be removed from the aluminium container

and heated on a plate or in a dish.

● Remove the lids from firmly closed containers.

● Food should be covered with microwave foil, a

plate or cover (obtainable from stores), so that

the surface does not dry out. Drinks need not be

covered.

● When boiling liquids such as water, coffee, tea or

milk, place a glass stirrer in the container.

● If possible, stir large quantities from time to

time, to ensure that the temperature is evenly

distributed.

● The times are for food at a room temperature

of 20°C. The heating time for food stored in a

refrigerator should be increased slightly.

● After heating allow the food to stand for 1-2

minutes, so that the temperature inside the food

can be evenly distributed (standing time).

● The times given are guidelines, which can be

varied according to the initial temperature,

weight, water content, fat content or the result

which you wish to achieve.

THAWING

Your microwave is ideal for thawing. Thawing times

are usually considerably shorter than in traditional

methods of thawing.

Here are a few tips. Take the frozen item out of its

packaging and place on a plate for thawing.

BOXES AND CONTAINERS

Boxes and containers suitable for microwaves are

particularly good for thawing and heating food,

since they can withstand temperatures in a deep

freeze (down to approx. –40°C) as well as being heat-

resistant (up to approx. 220°C). You can therefore use

the same container to thaw, heat and even cook the

food, without having to transfer it.

COVERING

Cover thin parts with small strips of aluminium

foil before thawing. Thawed or warm parts should

likewise be covered with aluminium strips during

thawing. This stops the thin parts becoming too hot

while thicker parts are still frozen.

CORRECT SETTING

It is better to choose a setting which is too low rather

than one which is too high. By so doing you will

ensure that the food thaws evenly.

If the microwave setting is too high, the surface of

the food will already have begun to cook while the

inside is still frozen.

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