Heating; Thawing - Sharp R-939 Mode D'emploi

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HEATING

• Ready-to-eat meals in aluminum containers
should be removed from the container and
heated on a plate or a bowl.
• Foods should be covered with microwave foil,
plates or cover caps (sold in stores) to prevent
the surface from drying out. Drinks should not
be covered.
• Remove the lid of tightly closed containers.
When cooking fluids like water, coffee, tea or
milk, insert a glass stick into the container.
• If possible, stir larger amounts occasionally to
even the temperature.

THAWING

The microwave is ideal for thawing foods. Time
required for thawing is usually much shorter than
when thawing foods with conventional methods.
Some tips.
Remove the frozen food from its wrapping and put
it on a plate.
WRAPPING AND CONTAINERS
Wrappings and containers suitable for use in
microwave and also freezing (up to about - 40°
C) and heat resistant (up to about 220° C) are
very appropriate for thawing and heating foods.
You can use such material for thawing, heating
and cooking without having to transfer the food to
other containers.
COVERS
Thinner parts should be covered
with aluminum foil during
thawing. Thawed or warm parts
should also be covered with
aluminum foil. This prevents that
thin parts overheat while thick parts are still
frozen.
THE MICROWAVE POWER...
should be set lower rather than higher. This helps
you achieve even thawing. If the microwave
power is too high, the food surface will be cooked
while the interior of the food is still frozen.
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• All times are listed for foods at a room
temperature of 20° C. The heating time will
increase slightly for foods at refrigerator
temperatures.
• Allow foods to stand for 1-2 minutes after
heating to allow the temperature to even out
throughout the food (standing time).
• All times are guidelines and can vary
depending on initial temperature, weight,
water content, fat content and the desired final
state of the food.
TURNING/STIRRING
Almost all foods must be turned
or stirred once. Parts sticking to
each other should be separated
as soon as possible and
rearranged.
SMALLER AMOUNTS...
twill thaw more evenly and quicker than large
amounts. We recommend that you freeze your
food in small portions. You can quickly and easily
create a whole menu.
DELICATE FOODS,
like tortes, cream, cheese and bread should not be
completely thawed. Only the outer surface should
be thawed, the rest of the food should thaw at room
temperature. This will avoid outer surfaces
overheating while inner parts are still frozen.
STANDING TIME...
after thawing food is very important, because the
thawing process is finished during this time. In the
thawing table you can find standing times for
various foods. Thick, compact foods will require a
longer standing time than flat or porous foods. If
the food is not sufficiently thawed, you can keep
thawing it in the microwave or extend the standing
time correspondingly. After standing time, foods
should be processed as soon as possible and not
refrozen.