Sharp R-772M (serv.man4) User Manual / Operation Manual ▷ View online
27
FOOD HANDLING & PREPARATION (Continued)
Composition
& quality
Piercing
Arrangement
Covering
Size & shape
Density &
quantity
Hygiene
Food high in fat or sugar (Christmas pudding, mince
pies) requires less heating time and should be
watched, over-heating can lead to fire.
Use good quality ingredients for microwaving.
Economical cuts of meat can be used for casseroles.
pies) requires less heating time and should be
watched, over-heating can lead to fire.
Use good quality ingredients for microwaving.
Economical cuts of meat can be used for casseroles.
Food with skin (e.g. potatoes, apples, fish,
sausages, chicken), or with membrane
(e.g egg whites/yolks), must be pierced in
several places before cooking or reheating.
If not, steam will build up and may cause
food to explode. When cooking eggs using
“the Breakfast button”, it is not necessary to
pierce the yolks, as the programme uses
grill only.
sausages, chicken), or with membrane
(e.g egg whites/yolks), must be pierced in
several places before cooking or reheating.
If not, steam will build up and may cause
food to explode. When cooking eggs using
“the Breakfast button”, it is not necessary to
pierce the yolks, as the programme uses
grill only.
Place thickest parts of food on the outside of the dish,
e.g. place meaty ends of chicken drumsticks on the
outside of the dish.
e.g. place meaty ends of chicken drumsticks on the
outside of the dish.
Fish, vegetables and certain other foods benefit from
being covered during microwave cookery, follow
recommendations where given and use vented
microwave cling-film or a suitable lid.
being covered during microwave cookery, follow
recommendations where given and use vented
microwave cling-film or a suitable lid.
Food size and shape affects the amount of cooking time
needed. When cooking more than one portion of the
same food ensure they are of a similar size and shape.
needed. When cooking more than one portion of the
same food ensure they are of a similar size and shape.
Food density and quantity affect the amount of
cooking time needed, for example, potatoes require
more cooking than peas; four potatoes will take longer
to cook than two.
cooking time needed, for example, potatoes require
more cooking than peas; four potatoes will take longer
to cook than two.
Food hygiene standards (storage, handling and
preparation) apply to microwaving. Always store
convenience foods as recommended by the food
manufacturer and keep no longer than the "Use By" date.
preparation) apply to microwaving. Always store
convenience foods as recommended by the food
manufacturer and keep no longer than the "Use By" date.
R-772M OPE MAN 28/6/99 10:19 am Page 27
28
ADVICE FOR DEFROSTING
Meat joints
Poultry
Steak, Chops
& Chicken
Portions
Cubed &
Minced Meat
Whole Fish
& Fillets
Prepacked
Frozen Foods
Place in a flan dish, turn over at least 4-5 times
during defrosting, shield any warm areas with small,
flat pieces of foil. After defrosting, wrap in foil and
allow meat to stand for 45-60 minutes, until
thoroughly defrosted.
during defrosting, shield any warm areas with small,
flat pieces of foil. After defrosting, wrap in foil and
allow meat to stand for 45-60 minutes, until
thoroughly defrosted.
Place in a flan dish, turn over at least 3-4 times
during defrosting, shield any warm areas with small,
pieces of foil. After defrosting, wrap in foil and allow
poultry to stand for 45-60 minutes, until thoroughly
defrosted.
NOTE: Do not defrost poultry with giblets.
during defrosting, shield any warm areas with small,
pieces of foil. After defrosting, wrap in foil and allow
poultry to stand for 45-60 minutes, until thoroughly
defrosted.
NOTE: Do not defrost poultry with giblets.
Place in a flan dish, separate during defrosting and
turn over at least 2-3 times. Shield if necessary.
turn over at least 2-3 times. Shield if necessary.
Place in a bowl, stir or turn over at least 3-4 times
during defrosting, remove defrosted parts each time.
For frozen blocks of meat see ‘Minced Beef’ in the
charts on page 30.
during defrosting, remove defrosted parts each time.
For frozen blocks of meat see ‘Minced Beef’ in the
charts on page 30.
Place in a flan dish, separate during defrosting and
turn over at least twice. Shield if necessary.
turn over at least twice. Shield if necessary.
Remove packaging, including any foil and place in a
suitable dish.
suitable dish.
NOTES:
• To defrost food, use either MEDIUM LOW/DEFROST
• To defrost food, use either MEDIUM LOW/DEFROST
(30%) or LOW (10%) microwave power.
• Shield warm areas with small pieces of foil if
necessary.
• It is important to turn food over, separate (where
appropriate) and rearrange to ensure even
defrosting.
defrosting.
• Standing time is necessary to ensure thorough
defrosting.
R-772M OPE MAN 28/6/99 10:19 am Page 28
29
ADVICE FOR REHEATING
WARNINGS:
Oil & Fat: Never heat oil or fat for deep frying as this may lead to overheating and fire. Stand back
when opening the oven door to allow heat or steam to disperse. When removing covers (such as
cling-film), opening roasting bags or popcorn packaging, direct steam away from face and hands.
Oil & Fat: Never heat oil or fat for deep frying as this may lead to overheating and fire. Stand back
when opening the oven door to allow heat or steam to disperse. When removing covers (such as
cling-film), opening roasting bags or popcorn packaging, direct steam away from face and hands.
Never heat liquids in narrow-necked containers, as this could result in the
contents erupting from the container and may cause burns.
contents erupting from the container and may cause burns.
• Remove food from foil or metal containers before reheating.
• Reheating times will be affected by the shape, depth, quantity and temperature of food together
• Reheating times will be affected by the shape, depth, quantity and temperature of food together
with the size, shape and material of the container.
• Place convenience food in a flan dish on the rack.
• To avoid overheating and fire, special care must be taken when reheating foods with a high
• To avoid overheating and fire, special care must be taken when reheating foods with a high
sugar or fat content, for example, mince pies, Christmas pudding.
• Canned potatoes should not be heated in the microwave oven, follow the manufacturers’
instructions on the can.
Plated meals
Casseroles
Poultry portions
Sliced meat
Pies
Vegetables
Place plated meal on the rack. Remove any
poultry or meat portions, reheat these
separately, see below. Place smaller items of food
to the centre of the plate, larger and thicker foods to the
edge. Cover with vented microwave cling-film and
reheat on MEDIUM (50%), stir/rearrange halfway
through reheating. Ensure food is thoroughly reheated
before serving.
poultry or meat portions, reheat these
separately, see below. Place smaller items of food
to the centre of the plate, larger and thicker foods to the
edge. Cover with vented microwave cling-film and
reheat on MEDIUM (50%), stir/rearrange halfway
through reheating. Ensure food is thoroughly reheated
before serving.
Cover with vented microwave cling-film or suitable lid,
reheat on MEDIUM (50%). Stir frequently to ensure
even reheating.
reheat on MEDIUM (50%). Stir frequently to ensure
even reheating.
Place thickest parts of the portions on the outside of the
dish, cover with microwave cling-film and reheat on
MEDIUM HIGH (70%). Turn over halfway through.
NOTE: Ensure poultry is thoroughly reheated,
before serving.
dish, cover with microwave cling-film and reheat on
MEDIUM HIGH (70%). Turn over halfway through.
NOTE: Ensure poultry is thoroughly reheated,
before serving.
Cover with vented microwave cling-film and reheat on
MEDIUM (50%). Rearrange at least once to ensure
even reheating. NOTE: Ensure meat is thoroughly
reheated before serving.
MEDIUM (50%). Rearrange at least once to ensure
even reheating. NOTE: Ensure meat is thoroughly
reheated before serving.
Place pies in a flan dish. Reheat meat pies on
MEDIUM HIGH (70%) and fruit pies on MEDIUM
(50%).
MEDIUM HIGH (70%) and fruit pies on MEDIUM
(50%).
Cover with vented microwave cling-film or suitable lid
and reheat on MEDIUM (50%). Stir at least once
during reheating.
and reheat on MEDIUM (50%). Stir at least once
during reheating.
R-772M OPE MAN 28/6/99 10:19 am Page 29
30
CONTENTS
Charts:
Defrosting .................................................. 31
Microwave Cooking ............................ 32-33
Grilling ....................................................... 33
Dual Grill ............................................. 34-35
Oven .......................................................... 36
Double Grill ............................................... 37
Reheating .................................................. 38
Conversion Charts .................................... 38
This Cookery Book contains a wide variety of recipes developed specifically for your
microwave oven. These will give you successful results and will save time and electricity.
The recipes demonstrate the capabilities of your oven and prove that microwave technology
combined with a unique upper and lower heating system is the efficient and effective
alternative to conventional cooking.
INTRODUCTION
SYMBOLS:
●
Method: Where shielding is necessary use small pieces of foil.
■
Poultry Chart: Chicken, turkey and duck must be defrosted without giblets.
▲
Standing Time: During recommended standing time, wrap or cover food in foil.
1
Food temperatures are:-
Frozen: -18
Frozen: -18
0
C, Chilled: 5
0
C, Room: 20
0
C
2
When cooking Rice & Pasta (see page 33), cooking
time is constant for any quantity of rice or pasta;
boiling water must be adjusted according to quantity
of rice or pasta. After leaving the Rice/Pasta to
stand, rinse in boiling water prior to serving.
time is constant for any quantity of rice or pasta;
boiling water must be adjusted according to quantity
of rice or pasta. After leaving the Rice/Pasta to
stand, rinse in boiling water prior to serving.
IMPORTANT COOKERY NOTES:
Recipes:
Starters ................................................ 39-40
Fish ........................................................... 41
Meat .................................................... 42-43
Poultry ................................................. 44-45
Vegetarian ................................................. 46
Cheese & Eggs ......................................... 47
Rice & Pasta ............................................. 48
Vegetables ................................................ 49
Desserts .................................................... 50
Desserts/Sweets ....................................... 51
Cakes & Biscuits ................................. 52-53
Bread & Scones .................................. 54-55
Sauces ................................................ 56-57
Preserves .................................................. 57
3
Refer to operation manual for advice on suitable
cookware.
cookware.
4
Where dishes are covered, use vented microwave
cling film unless otherwise stated. Where dishes
are lined, use greaseproof paper unless otherwise
stated.
cling film unless otherwise stated. Where dishes
are lined, use greaseproof paper unless otherwise
stated.
5
For sequence programming refer to the operation
manual (page 21).
manual (page 21).
R-772M CHARTS
28/6/99, 10:39 am
30
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