View Sharp R-795M (serv.man26) User Guide / Operation Manual online
cooking. It is therefore essential that certain
techniques are followed to ensure good results.
those used in conventional cooking.
dish. e.g. Chicken drumsticks.
Foods that are placed towards the outside of the dish will
receive more energy, so cook quicker, than those in the
recommendations where given (see pages 37 - 46).
Use vented microwave cling film or a suitable lid.
several places before cooking or reheating as steam will
build up and may cause food to explode.
e.g. Potatoes, Fish, Chicken, Sausages.
e.g poached, fried, hard-boiled.
cooking. Always stir and rearrange from the outside towards the centre.
equally throughout the food.
Follow instructions in the SHARP operation manual at all times.
If you exceed recommended cooking times and use power levels that are too high, food
may overheat, burn and, in extreme circumstances, catch fire and damage the oven.
• Always attend the oven when in use.
• Ensure that the utensils are suitable for
Cookware” on page 29).
manufacturers instructions). Never use oil
unless specified by the manufacturer and never
cook for longer than instructed.
sealed containers or jars/containers with
lids on, as pressure will build up inside and
may cause the container/jar to explode.
care when serving to babies, children or the elderly. The contents of feeding
bottles and baby food jars are to be stirred or shaken and the temperature is
to be checked before consumption to avoid burns.
oven. 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.
heating time. Care should be taken as overheating can lead to fire.
Bones in food conduct heat, making the food cook more quickly. Care must
be taken so that the food is cooked evenly.
Light porous foods, such as cakes or bread, cook more quickly than heavy,
dense foods, such as roasts and casseroles.
much food is being cooked. The cooking time must be increased as the
amount of food placed in the oven increases.
e.g. Four potatoes will take longer to cook than two.
penetrate from all sides to the centre. For even cooking make all the pieces
the same size.
take longer to cook in the thicker parts. For even cooking, place the thickest
parts to the outside of the dish where they will receive more energy.
Round shapes cook more evenly than square shapes when microwave cooking.
Chilled foods will take longer to cook than food at room temperature.
e.g. A cake made with chilled ingredients, (i.e. margarine) will take longer to
cook than a cake made with ingredients at room temperature.
The temperature of the container is not a true indication of the temperature
of the food or drink. Cut into foods with fillings, for example jam doughnuts,
to release heat or steam.
microwave energy must be able to pass through
the container to penetrate the food. Therefore it
is important to choose suitable cookware.
square/oblong ones, as the food in the corners
tends to overcook. A variety of cookware can be
used as listed below.
e.g. Pyrex ®
e.g. fast food
and kitchen paper
shield food from overheating. Keep foil at least
2cm from the oven walls, as arcing may occur.
Foil containers are not recommended unless
specified by the manufacturer, e.g. Microfoil ®,
follow instructions carefully.
Do not exceed heating times given. Be very
careful as these dishes become very hot.
bone china are usually suitable, except for
those with metallic decoration.
as it can break or crack if heated suddenly.
cookware when using microwave power as it
will arc, which can lead to fire.
melt or discolour at high temperatures.
pierced to let the steam escape.
bags are suitable for microwave or convection
use. Do not use plastic or metal ties, as they
may melt or catch fire due to the metal arcing.
Care must be taken as overheating may cause
materials as overheating may cause fire.
cause ‘arcing’ and may lead to fire.
designed for all cooking modes and will not
damage the oven.
the quickest method of all.
instructions are essential to ensure the food is
• Remove all packaging and wrapping before defrosting.
• To defrost food, use microwave power levels 30% or 10%.
• Please refer to the defrosting chart on page 37 for further information.
foods in the centre. It is therefore essential that the food is rearranged up to 4
times during defrosting.
Move closely packed pieces from the outside to the centre and rearrange
This will ensure that all parts of the food defrosts evenly.
to separate foods as soon as it is possible during defrosting.
e.g. bacon rashers, chicken fillets.
becoming warmer and starting to cook, these areas can be shielded with small
pieces of foil, which reflect microwaves. e.g. legs and wings on a chicken.
Defrosting is not complete once the food is removed from the microwave
oven. Food must stand, covered, for a length of time to ensure the centre has
This is important to ensure thorough defrosting.