User manual SHARP R208 & R-208,MV

[. . . ] GB This operation manual contains important information which you should read carefully before using your microwave oven. Important: There may be a serious risk to health if this operation manual is not followed or if the oven is modified so that it operates with the door open. GB Dear Customer, Congratulations on acquiring your new microwave oven, which from now on will make your kitchen chores considerably easier. You will be pleasantly surprised by the kinds of things you can do with a microwave. [. . . ] Metal clips are not suitable for fastening them since the roasting bag foil might melt. Fasten the roasting bag with string and pierce it several times with a fork. Non heatresistant food wraps are not recommended for use in a microwave oven. BROWNING DISH A special microwave dish made from ceramic glass with 109 8. 18 3:29 PM Page 7 (1, 1) TIPS AND ADVICE TIME SETTINGS In general the thawing, heating and cooking times are significantly shorter than when using a conventional cooker or oven. For this reason you should adhere to the recommended times given in this cookery book. It is better to have to cook something for a little longer than to overcook it. LARGE AND SMALL QUANTITIES Microwave times are directly dependent upon the amount of food which you would like to thaw, heat or cook. As a rule of thumb: TWICE THE AMOUNT = ALMOST TWICE THE TIME HALF THE AMOUNT = HALF THE TIME DEEP AND SHALLOW CONTAINERS Both containers have the same capacity, but the cooking time is longer for the deeper one. You should therefore choose as flat a container as possible with a large surface area. Only use deep containers for dishes where there is a danger of overcooking, e. INITIAL TEMPERATURES Thawing, heating and cooking times are dependent upon the initial temperature of the food. Deep-frozen food and food stored in a refrigerator, for example, requires longer than food which has been stored at room temperature. For heating and cooking, nor mal storage temperatures are assumed (refrigerator temperature approx. For thawing the temperature of the deep freeze is assumed to be - 18° C. ROUND AND OVAL CONTAINERS Food cooks more evenly in round or oval containers than in containers with corners, since the microwave energy concentrates in the corners and the food in these ar eas could become overcooked. COOKING TIMES All the times given in this cooker y book are guidelines, which can be varied according to the initial temperature, weight and condition of the food (water or fat content etc. COVERING Covering the food retains the moisture within it and shortens the cooking time. As a general rule, whatever would be covered in a conventional oven should also be covered in a microwave oven. Whatever would be uncovered in an ordinary oven can also be left uncovered in a microwave oven. SALT, SPICES AND HERBS Food cooked in your microwave retains its individual flavour better than it does when conventional preparation methods are used. For this reason you should use salt very sparingly and normally add it only after cooking. [. . . ] Fill the potato skins with potato mixture and sprinkle with Emmental cheese. BAKED POTATOES Total cooking time 12-16 minutes Utensils: Bowl with lid (2 l capacity) China plate Ingredients medium sized potatoes (400 g) 4 100 ml water 60 g ham, cut into fine cubes 1/ onion (25 g) finely cubed 2 75-100 ml milk 2 tbsp grated Parmesan cheese (20 g) salt, pepper 2 tbsp grated Emmental cheese Denmark FRUIT JELLY WITH VANILLA SAUCE Total cooking time 10-13 minutes Utensils: Dish with lid (2 l capacity) (1 l capacity) Ingredients 150 g redcurrants, washed and stalks removed 150 g strawberries, washed and haulms removed 150 g raspberries, washed and haulms removed 250ml white wine 100 g sugar 50 ml lemon juice 8 gelatin leaves 300 ml milk inside of 1/2 vanilla pod 30 g sugar 15 g food thickener 1. Purée the rest of the fruit with the white wine, put it into a dish, cover and heat. Stir this in with the milk, together with the sugar and the food thickener, cover and cook, stirring during cooking and again at the end. [. . . ]