User manual SHARP R-970/97ST OPERATION MANUAL

[. . . ] 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 your combined microwave oven. Not only can you use it for rapid defrosting or heating up of food, you can also prepare whole meals. The combination of microwave, hot air convection and grill means that food can cook and brown at the same time, and much faster, than by using the conventional method. [. . . ] Popcorn must only be made in special popcorn containers suitable for use in microwave. Adhere exactly to the manufacturer’s instructions. Do not use regular paper containers or glass cookware. Pressure will build inside the shell, which could lead to an explosion of the egg. Pierce the egg yellow with a fork prior to cooking. Do not heat oil or grease used for frying in the microwave. The oil temperature cannot be controlled. Do not heat closed vessels, like jars or cans. The pressure could cause such vessels to explode. ENTER THE TIME Times for thawing, heating and cooking are usually much shorter than in a conventional stove or oven. Please adhere to the times recommended in this cookbook. You should enter a shorter time rather than a longer one. It is better to add some time after testing for doneness than to overcook the food. INITIAL TEMPERATURE The time required to thaw, heat or cook a food are dependent on the initial temperature of the food. Frozen or refrigerated foods, for example, require a longer heating time than foods at room temperature. For heating and cooking of foods, we assume normal storage temperature (refrigerator temperature, about GB-38 ENGLISH ESPAÑOL TIPS AND TECHNIQUES ALL STATED TIMES… are guidelines, which vary depending on initial temperature, weight and consistency (water or oil content, etc. TABLE: DETERMINING COOKING TIME WITH A FOOD THERMOMETER Drink/Food Interior temperature Interior temperature after cooking time 10 to 15 minutes is completed of standing time 65-75°C 75-80°C 75-80°C 75-80°C 80-85°C 70°C 75-80°C 50-55°C 60-65°C 75-80°C 80-85°C 85-90°C 70-75°C 80-85°C 55-60°C 65-70°C 80-85°C 80-85°C SALT, SPICES AND HERBS Foods cooked in the microwave retain their flavor better than foods cooked by conventional methods. Use salt sparingly and salt your foods only after cooking. Salt will retain fluid and dry out the surface. heat drinks (Coffee , Water , Tea , etc. ) Heat milk Heat soups Heat stews Poultry Lamb Roasted pink Well-done Roast beef Rare Medium Well-done Pork and veal TEST FOR DONENESS: Foods can be tested for doneness just like when used with conventional methods: • Food thermometer: After cooking or heating, every food has a certain interior temperature. This temperature can be measured with a food thermometer. [. . . ] GB-72 ENGLISH 75 g 2 tbsps 2 2 tbsps Tip: These cookies are very decorative, if you dip one half of each cookie into melted semi-sweet chocolate. eSPAÑOL Let cool after baking. Remove from the greaseproof paper only when cookies are completely dry. Recipes Cakes, Bread, Desserts and Drinks Netherlands Switzerland Fire Drink “Vuurdrank“ makes 10 servings Apple Chutney with Raisins makes 30 servings Total cooking time: approx. [. . . ]