SHARP R65STR
Manual de Usuario

R-65STR English

07/09/2004

10:53

Page 23

HEATING
Details for this can be found in the table: Heating food and drink (see page 30). � Ready-prepared meals in aluminium containers should be removed from the aluminium container and heated on a plate or in a dish.. � Remove the lids from firmly closed containers. � Food should be covered with microwave foil, a plate or cover (obtainable from stores), so that the surface does not dry out. Drinks need not be covered. � When boiling liquids such as water, coffee, tea or milk, place a glass stirrer in the container.
� If possible, stir large quantities from time to time, to

ensure that the temperature is evenly distributed. � The times are for food at a room temperature of 20° C. The heating time for food stored in a refrigerator should be increased slightly. � After heating allow the food to stand for 1-2 minutes, so that the temperature inside the food can be evenly distributed (standing time). � The times given are guidelines which can be varied according to the initial temperature, weight, water content, fat content or the result which you wish to achieve.

DEROSTING
Details for this can be found in the table: Defrosting (see page 31). Your microwave is ideal for thawing. Thawing times are usually considerably shorter than in traditional methods. Here are a few tips. Take the frozen item out of its packaging and place on a plate for thawing.

TURNING/STIRRING
Almost all foods have to be turned or stirred from time to time. As early as possible, separate parts which are stuck together and rearrange them.

SMALL AMOUNTS...
thaw more quickly and evenly than larger ones. We recommend that you freeze portions which are as small as possible. By so doing you will be able to prepare whole menus quickly and easily.

BOXES AND CONTAINERS
Boxes and containers suitable for microwaves are particularly good for thawing and heating food, since they can withstand temperatures in a deep freeze (down to approx. -40° C) as well as being heatresistant (up to approx. 220° C). You can therefore use the same container to freeze, thaw, heat and even cook the food, without having to transfer it.

FOODS REQUIRING CAREFUL HANDLING,
Foods such as gateaux, cream, cheese and bread should only be partially thawed and then left to thaw completely at room temperature. By so doing you will avoid the outer areas becoming too hot while the inside is still frozen.

COVERING
Cover thin parts with small strips of aluminium foil before thawing. Thawed or warm parts should likewise be covered with aluminium strips during thawing. This stops the thin parts becoming too hot while thicker parts are still frozen.

STANDING TIME
This is particularly important after thawing food, as the thawing process continues during this period. In the thawing table you will find the standing times for various foods. Thick, dense foods require a longer standing time than thinner foods or food of a porous nature. If the food has not thawed sufficiently, you may continue thawing it in the microwave oven or lengthen the standing time accordingly. At the end of the standing time you should process the food as soon as possible and not re-freeze it.

CORRECT SETTING
It is better to choose a setting which is too low rather than one which is too high. By so doing you will ensure that the food thaws evenly. If the microwave setting is too high, the surface of the food will already have begun to cook while the inside is still frozen.

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ENGLISH