R-291KM (serv.man3) - Sharp Home Appliance User Guide / Operation Manual. Page 20

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After approx. 15 minutes of cooking food acquires a 
brownness, although this is not comparable to the deep 
brownness and crispness obtained through conventional 
cooking. In order to obtain an appetising brown colour 
you can use browning agents. For the most part they 
simultaneously act as seasoning agents.

In the following table you will find some suggestions
for substances you might use for browning and some 
of the uses to which you might put them.

●

  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 another suitable cover so that the surface does 
not dry out. Drinks do not need to 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.

Your microwave is ideal for defrosting. Defrosting times
are usually considerably shorter than in traditional methods 
of defrosting.  Here are a few tips.  Take the frozen item out 
of its packaging and place on a plate for defrosting.

Containers suitable for microwaves are particularly 
good for defrosting and heating food, since they can 
withstand temperatures in a freezer (down to approx. 
–40°C) as well as being heat-resistant (up to approx. 
220°C). You can therefore use the same container to 
defrost, heat and even cook the food, without having to 
transfer it.

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

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 defrosts 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.

Melted butter and dried paprika

Poultry

Coat the poultry with the butter/
paprika mixture

Dried paprika

Oven  baked  dishes ”Cheese 
toasties”

Dust with paprika

Soya sauce

Meat and poultry

Coat with the sauce

Barbecue and Worcester sauce, Gravy

Roasts, Rissoles, small roasted 
items

Coat with the sauce

Rendered down bacon fat or dried onions

Oven  baked  dishes, toasted 
items, soups, stews

Sprinkle pieces of bacon or dried 
onions on top

Cocoa, chocolate flakes, brown icing, 
honey and marmalade

Cakes and desserts

Sprinkle pieces on top of cakes 
and desserts or use to glaze

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1/30/2014   10:48:14 AM

1/30/2014   10:48:14 AM