Sharp R-240 IN Betriebsanleitung PDF herunterladen (Seite 25)

ENGLISH

TURNING/STIRRING

Almost all foods have to be turned or stirred from

time to time. As early as possible, separate parts

which are stuck together and rearrange them.

SMALL AMOUNTS

Thaw more quickly and evenly than larger ones.

We recommend that you freeze portions which are

as small as possible. By so doing you will be able

to prepare whole menus quickly and easily.

FOODS REQUIRING CAREFUL

HANDLING

Foods such as gateaux, cream, cheese and bread

should only be partially thawed and then left to

thaw completely at room temperature. By so doing

you will avoid the outer areas becoming too hot

while the inside is still frozen.

STANDING TIME

This is particularly important after thawing food,

as the thawing process continues during this

period. In the thawing table you will find the

standing times for various foods. Thick, dense

foods require a longer standing time than thinner

foods or food of a porous nature. If the food has

not thawed sufficiently, you may continue thawing

it in the microwave oven or lengthen the standing

time accordingly. At the end of the standing time

you should process the food as soon as possible

and not re-freeze it.

COOKING FRESH VEGETABLES

● When buying vegetables try to ensure that, as

far as possible, they are of similar size. This is

particularly important when you want to cook

the vegetables whole (e.g. boiled potatoes).

● Wash the vegetables before preparing them,

clean them and only then weigh the required

quantity for the recipe and chop them up.

● Season them as you would normally, but as a

rule only add salt after cooking.

● Add about 5 tbsps of water for 500g of

vegetables. Vegetables which are high in

fibre require a little more water. You will find

information about this in the table.

● Vegetables are usually cooked in a dish with

a lid. Those with a high moisture content, e.g.

onions or boiled potatoes, can be cooked in

microwave foil without adding water.

● After half the cooking time has elapsed

vegetables should be stirred or turned over.

● After cooking allow the vegetables to stand

for approx. 2 minutes, so that the temperature

disperses evenly (standing time).

● The cooking times given are guidelines and

depend upon the weight, initial temperature

and condition of the type of vegetable in

question. The fresher the vegetables, the shorter

the cooking times.

COOKING MEAT, FISH AND POULTRY

● When buying food items, try to ensure that, as

far as possible, they are of similar size. This will

ensure that they are cooked properly.

● Before preparation wash meat, fish and poultry

thoroughly under cold running water and pat

them dry with kitchen paper. Then continue as

normal.

● Beef should be well hung and have little gristle.

● Even though the pieces may be of a similar

size, cooking results may vary. This is due,

amongst other things, to the kind of food,

variations in the fat and moisture content as

well as the temperature before cooking.

● After the food has been cooking for 15 minutes

it acquires a natural brownness, which may be

enhanced by the use of a browning agent. If,

in addition, you would like the surface to be

crisp you should either use the browning dish or

sear the food on your cooker and finish cooking

it in your microwave. By doing this you will

simultaneously obtain a brown base for making

a sauce.

● Turn large pieces of meat, fish or poultry half

way through the cooking time, so that they are

cooked evenly from all sides.

● After cooking cover roasts with aluminium foil

and allow them to stand for approx. 10 minutes

(standing time). During this period the roast

carries on cooking and the liquid is evenly

distributed, so that when it is carved a minimum

amount of juice is lost.

THAWING AND COOKING

Deep-frozen dishes can be thawed and cooked at

the same time in one process in your microwave.

You will find some examples in the table. Do take

note, however, of the general advice given on

“heating” and “thawing” food. Please refer to

the manufacturer’s instructions on the packaging

when preparing deep frozen dishes. These usually

contain precise cooking times and offer advice on

preparation.

TIPS AND ADVICE

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