User manual SHARP R-33STD

[. . . ] R-33STD English 10/12/2002 15:19 Page A Important R-33STD MICROWAVE OVEN OPERATION MANUAL WITH COOKBOOK 900 W (IEC 60705) ENGLISH OPERATION MANUAL 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. R-33STD English 10/12/2002 15:19 Page B 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. Not only can you use it for rapid defrosting or heating up of food, you can also prepare whole meals. [. . . ] Precise instructions are provided by the manufacturers of these items. Heating drinks (coffee, water, tea, etc) Heating milk Heating soup Heating stews Poultry Lamb Rare Well roasted Roast beef Rare Medium done Well done Pork, veal 65-75o C 75-80o 75-80o 75-80o 80-85o C C C C 85-90o C 70-75o C 80-85o C 55-60o 65-70o 80-85o 80-85o C C C C 70o C 75-80o C 50-55o 60-65o 75-80o 80-85o C C C C SMALL AND LARGE QUANTITIES Microwave cooking times depend directly upon the amount of food you want to defrost, re-heat or cook, i. e. small portions cook faster than big ones. The rule of thumb is: TWICE AS MUCH = ALMOST TWICE AS LONG HALF AS MUCH = HALF AS LONG TALL CONTAINERS, FLAT DISHES Both types of container have the same capacity but cooking times are longer for tall containers than for flat ones. Therefore it is preferable to use dishes that are as flat as possible, with the largest possible flat surface. Only use tall containers for foods that are likely to boil over, e. g. noodles, rice, milk etc. ADDING WATER Vegetables and other foods containing a lot of water can be cooked in their own juices or by adding just a small amount of water. This will retain many vitamins and minerals in the food. FOOD WITH SKIN OR PEEL Pierce foods such as sausages, chickens, chicken legs, potatoes in their skins, tomatoes, egg yolk, etc with a wooden skewer. This allows the steam to escape and the food won't explode. ROUND AND OVAL DISHES Food cooks more evenly in round and oval dishes than in rectangular ones, because the microwave energy concentrates into the corners of rectangular dishes and the food there may get overcooked. FATTY FOODS Food `marbled' with fat or with layers of fat cook faster than lean meat. You should therefore cover these parts with some aluminium foil, and place the food fatty side downward. BLANCHING VEGETABLES Before they are frozen vegetables should be blanched. This is the best way of retaining the quality and flavour. How to blanch vegetables: Wash and chop the vegetable, place 250g of the vegetable in a bowl with 275ml of water, cover and heat for 3-5 minutes. Plunge into cold water immediately after the 25 ENGLISH R-33STD English 10/12/2002 15:19 Page 26 TIPS AND HINTS COVERING THE FOOD By covering the food as it cooks moisture is retained and cooking time is reduced. Do not cover food that should have a crispy surface, such as roast meat or chicken. As a rule if you would cover it in a conventional oven, cover it in the microwave. If you would cook it in the oven without a cover, you can cook it without a cover in the microwave. TURNING Turn medium sized portions, such as burgers and steaks, once during cooking, to reduce cooking time. Large items such as roasts and chickens must be turned because they receive more microwave energy on the uppermost side and could dry out if not turned. STANDING TIME One of the most important rules of microwave cooking is standing time. Almost all foods that are defrosted, heated or cooked in a microwave oven require standing time. During this time the temperature is balanced and the liquids inside the food are evenly distributed. IRREGULAR SHAPED FOOD Place the thicker, more compacted end of the food pointing towards the outside. Place vegetables (such as broccoli) with the stalks pointing outward. STIRRING You need to stir the food because the microwaves heat the outer areas first. Stirring the food balances the temperature and the food heats evenly. 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 par t they simultaneously act as seasoning agents. [. . . ] 7, Navia, Asturias / Variosat, S. L. , 91/ 662. 04. 68, Cl Isla De Corcega 24, Alcobendas, Madrid / Teco, 975/ 22. 61. 25, Cl Antolin De Soria 10, Soria, Soria / Imason, 986/ 84. 16. 36, Cl Loureiro Crespo 43, Pontevedra, Pontevedra / Telesonid Huelva, S. C. A. , 959/ 24. 38. 60, Cl Fco. Vazquez Limon 4, Huelva, Huelva / Guijo S. T. , 921/ 42. 94. 18, Cl Teofilo Ayuso 2 Local, Segovia, Segovia / Almat Electronica, 923/ 22. 45. 08, Cl Galileo 21, Salamanca, Salamanca / Electronica Seyma, 942/ 23. 69. 19, Cl Del Monte 69 C Bjos, Santander, Cantabria / Asist. Tecnica Marcos, 983/ 29. 78. 66, Cl Pio Del Rio Hortega 2-4, Valladolid, Valladolid / Tecnicas Marvi S. L. , 949/ 23. 27. 63, Pz Capitan Boixareu 51, Guadalajara, Guadalajara / Bandin Audio, 981/ 86. 60. 23, Cl Rua Arcos Moldes 2 B-3, Rianxo, La Coruña / Televexo S. L. , 982/58. 18. 57, Cl Nosa Sra. Do Carmen 82, Burela, Lugo / Digimat Electronica, 958/ 70-04-52, Av Jose De Mora 16, Baza, Granada / Serpriego S. L. , 957/ 54. 15. 11, Cl San Luis 4 Bjo. Izda. , Priego De Cordoba, Cordoba / Instalacion Martin, 669/ 85. 98. 80, Cl Alicante 11 (1º - C), Getafe, Madrid / Servirap, 950/ 27. 40. 67, Cl Angel Ochotonera 11, Almeria, Almeria / Tecnihogar, 956/ 28. 10. 82, Cl Tolosa Latour 19, Cadiz, Cadiz / Cayro, 957/ 26. 35. 06, Cl Hermano Juan Fdez. [. . . ]