User manual SHARP R821FBST OPERATIONMANUAL

[. . . ] R-82FBST English 26/08/2004 08:56 Page A Important R-82FBST BUILT-IN MICROWAVE OVEN WITH TOP & BOTTOM GRILL AND CONVECTION OPERATION MANUAL WITH COOKBOOK 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. 900 W (IEC 60705) ENGLISH R-82FBST English 26/08/2004 08:56 Page B GB Dear Customer, Congratulations on acquiring your new combi-microwave oven with grill and convection, 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. [. . . ] 32 R-82FBST English 26/08/2004 08:56 Page 33 TIPS AND ADVICE COOKING TIMES All the times given in this cookery book are guidelines, which can be varied according to the initial temperature, weight and condition of the food (water or fat content etc. After 10 - 15 mins standing time 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 sparingly and normally add it only after cooking. salt absorbs liquid and dries out the outer layer of food. TESTING THE FOOD You can test whether food is cooked in the same way as conventional cookery. After cooking or reheating all foods have a certain internal temperature. You can use a food thermometer to test whether the food is hot enough, or ‘done’. If the flesh is not transparent and comes off the bone easily, it is done. If the skewer comes out clean and dry, the food is ready. heating drinks (Coffee , Water , Tea , etc. ) Heating milk Heating soup Heating stew Poultry Lamb Pink Well done Roast beef Rare Medium Well done Pork, Veal 65-75o C 60-65o 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 ADDITION OF WATER Vegetables and other foods with a high water content can be cooked in their own juice or with the addition of a little water. This ensures that many vitamins and minerals are preserved. FOOD IN SKINS OR SHELLS Foods such as sausages, chickens, chicken legs, baked potatoes, tomatoes, apples, egg yolks or such like should be pricked or pierced with a fork or small wooden skewer. This will enable the steam which forms to dissipate without splitting the skin or shell. USING A FOOD THERMOMETER TO DETERMINE COOKING TIME Once cooked, every drink and every foodstuff has a certain internal temperature at which the cooking process can be switched off and the food will be cooked. The internal temperature can be ascertained with a food thermometer. The most important temperatures are specified in the temperature table. FATTY FOODS Fatty meat and layers of fat cook better than lean portions of meat. Before cooking, cover the fatty portions with a piece of aluminium foil or place the food with the fat side down. 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. [. . . ] Puree the raspberries and serve either hot or cold with the semolina pudding. 61 ENGLISH R-82FBST English 26/08/2004 08:57 Page 62 Recipes Cakes , Bread , Desserts and Drinks France Germany Pears in chocolate sauce Poires au chocolat Total cooking time: approx. 8-14 minutes Utensils required: bowl with lid (2 litres size) bowl with lid (1 litre size) Hot lemon Heisse Zitrone Total cooking time: approx. 1 minute Utensils required: tea glass (150 ml size) 1 serving Ingredients Ingredients 4 60 g 1 pack. [. . . ]