Sharp R-261STW - Manual (Page 175)

ENGLISH
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.
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.
BROWNING AGENT DISH METHOD
Melted butter and dried paprika Poultry Coat the poultry with the butter/
paprika mixture
Dried paprika Oven baked dishes ”Cheese
toasties” Dust with paprika
Soya sauce Meat and poultry Coat with the sauce
Barbecue and Worcester sauce, Gravy Roasts, Rissoles, Small roasted
items Coat with the sauce
Rendered down bacon fat or dried onions Oven baked dishes, toasted
items, soups, stews Sprinkle pieces of bacon or dried
onions on top
Cocoa, chocolate flakes, brown icing,
honey and marmalade Cakes and desserts Sprinkle pieces on top of cakes
and desserts or use to glaze
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