Sharp R-67B1S, Руководство пользователя

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1.
THE ARRANGEMENT
Arrange foods carefully
. Place thickest areas toward inside of the dish.
3.
COVERING
Cover
foods
in
the
microwave
if
you
would
normally
cover
the
food
in
your
ordinary
oven,
or
to
retain
moisture.
Cover
foods
such
as
Vegetables,
Casseroles, or when Reheating.
Use to cover foods:
5.
SHIELDING
Shield
using
small
pieces
of
aluminium
foil
to
shield
thin
areas
of
meat,
fi
sh
and poultry or edges of cakes to prevent overcooking.
7.
STIRRING
Stir
foods
from
the
outside
to
the
centre
of
the
dish,
once
or
twice
during
cooking if possible.
Eg. Casseroles and Sauces.
9.
DENSITY
The
depth
to
which
microwaves
penetrate
food
varies
depending
on
the
food's
densit
y.
Porous
foods
like
minced
beef
or
mashed
potatoes
microwave
faster than dense ones like steak or whole potatoes.
11.
ST
AR
TING TEMPERA
TURE
Frozen
or
refrigerated
foods
take
longer
to
heat
than
food
at
room
temperature
.
Cooking
times
in
this
book
are
based
on
normal
storage
temperatures.
Since
rooms,
refrigerators
and
freezers
differ
in
temperature,
check
cooking
result
at the minimum time.
13.
CONDENSA
TION
Condensation
is
a
normal
part
of
microwave
cooking.
The
humidity
and
moisture
in
food
will
infl
uence
the
amount
of
condensation
in
the
oven.
Generally
, covered
foods
will
not
cause
as
much
condensation
as
uncovered
foods. Ensure that the ventilation openings are not blocked.
TOMA
TO
EGG
L
E
W
O
T
R
E
P
AP
DI
L
PLASTIC WRAP
FISH
CHICKEN
2.
TURNING
Foods
such
as
poultry
and
joints
of
meat
should
be
turned
over
after
half
the
cooking time.
4.
PIERCING
Pierce
potatoes,
eggs,
tomatoes
or
any
foods
with
a
skin
or
membrane
to
allow steam to escape.
6.
ST
ANDING TIME
Standing
time
is
important.
After
cooking
or
defrosting
ensure
adequate
standing
time.
This
allows
the
food
to
continue
cooking
or
heating
.
Refer
to
cooking
guides
for
each
menu
or
according
to
manufacturers
instructions.
8.
SIZE
Small
pieces
cook
faster
than
large
ones.
To
speed
up
cooking,
cut
pieces
smaller
than
5
cm
so
microwaves
can
penetrate
to
the
centre
from
all
sides.
For even cooking, make all the pieces the same size.
10.
FA
T AND BONE
Marbling
within
meat,
or
a
thin,
even
layer
of
fat
on
a
roast,
speeds
cooking.
Large
fatty
areas
or
excess
drippings
in
dish
attract
energy
away
from
meat,
and
slows
cooking.
Centre
bones
do
not
affect
cooking,
but
bone
on
the
side of meat conducts heat to the areas next to it.
12.
QUANTITY
Microwave
cooking
times
are
directly
related
to
the
amount
of
food
in
the
oven.
Because
energy
is
absorbed
by
the
food
itself,
one
potato
or
a
single
piece of chicken cooks rapidly
. When the energy is divided among several
items, cooking takes more time.
14.
GENERAL
Y
our
microwave
oven
is
capable
of
heating
food
and
beverages
very
quickly
therefore,
it
is
very
important
that
you
select
the
appropriate
cooking
time
an
d
power
level
for
the
type
and
quantity
of
food
to
be
heated.
If
you
are
unsure
of
the
cooking
time
and
power
level
required,
begin
with
low
cooking
times
and power levels until the food is suffi
ciently heated evenly throughout.
HELPFUL HINTS
A-7