Sharp R-239 User Manual

							135/GB-6
OTHER CONVENIENT FUNCTIONS
ENGLISH
1. MULTIPLE SEQUENCE COOKING
A maximum of 3 sequences can be input, consisting of manual cooking time and mode.
Example:
To cook: 5 minutes on 100 P power  (Stage 1)
16 minutes on 30 P power (Stage 2)
STAGE 1
1.Enter the desired cooking time
by rotating TIMER/WEIGHT
knob.
x1 2.Choose the desired power level
by pressing the MICROWAVE
POWER LEVELbutton once.
STAGE 2
3.Enter desired time by
rotating TIMER/WEIGHT
knob.
x4 4.Choose the desired power
level by pressing the
MICROWAVE POWER
LEVELbutton four times.
5.Press the START /+1min
button once to begin
cooking.
x1
(The oven will begin to cook for 5 minutes on 100 P, and then for 16 minutes on 30 P).
NOTE:
If 100P is required on the final stage, it is not necessary to enter the power level.
Check the display.
7. R239 English  05.3.16 9:37 AM  Page 7 (1,1) 
						

							OTHER CONVENIENT FUNCTIONS
136/GB-7
2. MINUTE PLUS FUNCTION
The START/+1minbutton allows you to operate the two following functions:
a. Direct start 
You can directly start cooking on 100 P microwave power level for 1 minute by pressing the 
START/+1min button.
NOTE:
To avoid the misuse by children theSTART/+1minbutton can be used only within 3  minutes after
preceding operation, i.e., closing the door, pressing the STOPbutton or cooking completion.
b. Extend the cooking time
You can extend the cooking time during manual cooking for multiples of 1 minute if the button is pressed
while the oven is in operation.
3. TO CHECK THE POWER LEVEL
To check the microwave power level during cooking press the MICROWAVE POWER LEVELbutton.
As long as your finger is touching the MICROWAVE POWER LEVEL button the power level will be
displayed.
The oven continues to count down although the display shows the power level.x1
7. R239 English  05.4.5 5:46 PM  Page 8 (1,1) 
						

							137/GB-8
ENGLISH
x1
EXPRESS COOK & DEFROST OPERATION
EXPRESS COOK & DEFROSTautomatically works
out the correct cooking mode and cooking time. You
can choose from 7 EXPRESS COOKmenus and 5
EXPRESS DEFROSTmenus. What you need to know
when using this automatic function:
1.Press the EXPRESS COOK & DEFROSTbutton
once, the display will appear as shown.
The menu can be chosen by pressing the EXPRESS
COOK & DEFROSTbutton until the desired menu
number is displayed. See pages GB-9-10 “EXPRESS
COOK & DEFROSTcharts”.
To select a defrost menu, press the EXPRESS COOK
&DEFROSTbutton at least 8 times. If you press the
button 8 times,            will appear in the display. The
menu will be changed automatically by holding down
the EXPRESS COOK & DEFROST button.
2.The weight of the food can be input by rotating the
TIMER/WEIGHTknob until the desired weight is
displayed. 
•Enter the weight of the food only. Do not include the
weight of the container.
•For food weighing more or less than weights given
in the cooking chart, use manual programmes. For
best results, follow the cooking charts in the
cookbook.
3.To start cooking press START/+1minbutton.
When action is required (e.g. to turn food over), the
oven stops and the audible signals sound,
remaining cooking time and any indicator will flash
on the display.  To continue cooking, press the
START/+1minbutton.
START/+1min button TIMER/WEIGHTknob EXPRESS COOK & DEFROST button
Menu number
1.
x1
2.
3.
The final temperature will vary according to the initial
food temperature. Check food is piping hot after
cooking.  If necessary, you can extend the cooking
time and change the power level.
Example:
To cook gratin weighing 1,0 kg using Express Cook EC-7.
2.Enter the weight by rotating
the TIMER/WEIGHTknob
clockwise. 1.Select the menu required by
pressing the EXPRESS COOK &
DEFROSTbutton seven times.
x7
3.Press the START/+1min
button.
To use EXPRESS DEFROST, follow the above example for EXPRESS COOK. 
Check the display.
7. R239 English  05.4.5 6:59 PM  Page 9 (1,1) 
						

							EXPRESS COOK CHART 
138/GB-9
EXPRESS
COOK NO.
EC-1 Cook
Frozen Vegetables
e.g. Brussel sprouts,
green beans, peas,
mixed vegetables,
broccoli
EC-2 Cook
Fresh Vegetables
EC-3 Cook
Frozen Ready
Meals
Stirrable type e.g.
Noodles, Bolognese,
Chinese Menus.
EC-4 Cook
Frozen Gratin
e.g. macaroni gratin,
lasagne, etc.
EC-5 Cook
Rice
e.g. parboiled rice,
Patna rice
EC-6 Cook
Fish fillet with
sauce
EC-7 Cook
Gratin
WEIGHT (Increasing
Unit) / UTENSILS
0,1 - 0,6 kg (100 g)
(initial temp -18° C)
Bowl and lid
0,1 - 0,6 kg (100 g)
(initial temp 20° C)
Bowl and lid
0,3 - 1,0 kg* (100 g)
(initial temp -18° C)
Bowl and lid
* If the manufacturer instructs
to add water, calculate the
total amount for the program
with additional liquid.
0,2 - 0,6 kg (100 g)
(initial temp -18° C)
Shallow, oval gratin dish
and microwave foil or
original container and
microwave foil
0,1 - 0,3 kg (100 g)
(initial temp 20° C)
Bowl and lid
0,4 - 1,2 kg* (100 g)
(initial temp fish 5° C,
Sauce 20° C)
Gratin dish & microwave
foil
0,5 - 1,0 kg* (100 g)
(initial temp 20° C)
Gratin dish
PROCEDURE
•Add 1 tbsp water per 100 g and salt as desired.
(For mushrooms no additional water is
necessary).
•Cover with a lid.
•When audible signal sounds, stir and re-cover.
•After cooking, let stand for approx. 2 minutes.
NOTE:If frozen vegetables are compacted
together, cook manually.
•Cut into small pieces, eg. strips, cubes or slices.
•Add 1 tbsp water per 100 g and salt as desired.
(For mushrooms no additional water is
necessary).
•Cover with a lid.
•When audible signal sounds, stir and re-cover.
•After cooking, let the food stand for approx 2
minutes.
•Transfer meal to suitable microwave-proof dish.
•Add some liquid if recommended by the
manufacturer.
•Cover with a lid.
•Cook without cover if the manufacturer instructs.
•When audible signal sounds, stir and re-cover.
•After cooking, stir and let stand for approx. 2
minutes.
•Remove the frozen gratin from the package.
If the container is not suitable for microwave
ovens, transfer gratin to a suitable microwave
proof dish.
•Cover with microwave foil.
•If the container is suitable for microwave ovens,
remove original paper cover and cover with
microwave foil.
•After cooking, let stand for approx. 5 minutes.
•Add cold water as follows.
250 ml per 100 g rice
450 ml per 200 g rice
650 ml per 300 g rice
•Cover with a lid.
•When audible signal sounds, stir and re-cover.
•After cooking, stir and let stand for approx. 5 -
10 minutes. 
•See recipes for Fish Fillet with Sauce on page GB-
11.
*Total weight of all ingredients.
•See recipes for Gratin on page 
GB-11.
*Total weight of all ingredients.
x1
x2
x3
x4
x5
x6
x7
BUTTON
7. R239 English  05.3.17 6:28 PM  Page 10 (1,1) 
						

							139/GB-10
ENGLISH
EXPRESS DEFROST CHART
x8
x9
x10
x11
x12
EXPRESS
DEFROST NO.
Ed-1 Defrost
Steaks and Chops
Ed-2 Defrost
Minced Meat
Ed-3 Defrost
Poultry
Ed-4 Defrost
Cake
Ed-5 Defrost
Bread
WEIGHT(Increasing
Unit) / UTENSILS
0,2 - 0,8 kg (100 g)
(initial temp -18° C)
(See note below)
Flan dish
0,2 - 0,8 kg (100 g)
(initial temp -18° C)
(See note below)
Flan dish
0,9 - 1,5 kg (100 g)
(initial temp -18° C)
(See note below)
Flan dish
0,1 - 1,4 kg (100 g)
(initial temp -18° C)
Plate
0,1 - 1,0 kg (100 g)
(initial temp -18° C)
Flan dish
(Only sliced bread is
recommended for this
programme.)
PROCEDURE
•Place the food in a flan dish in the centre of the
turntable.
•When the audible signal sounds, turn the food over,
rearrange and separate. Shield thin parts and
warm spots with small pieces of aluminium foil.
•After defrosting, wrap in aluminium foil for 10 - 15
minutes, until thoroughly defrosted.
•Place the block of minced meat in a flan dish in
the centre of the turntable.
•When the audible signal sounds, turn the food
over. Remove the defrosted parts if possible.
•After defrosting cover with aluminium foil, stand
for 5 - 10 minutes, until thoroughly defrosted.
•Place the poultry in a flan dish in the centre of the
turntable.
•
When the audible signal sounds, turn over and shield
thin parts and warm spots with small pieces of
aluminium foil.
•After defrosting, rinse with cold water, cover with
aluminium foil and stand for 15 - 30 minutes until
thoroughly defrosted.
•Finally clean the poultry under running water.
•Remove all packaging from the cake.
•Place on a plate in the middle of the turntable.
•After defrosting, cut the cake into similar sized
pieces keeping space between each piece and let
stand for 10 - 60 minutes until evenly defrosted.
•
Distribute in a flan dish in the centre of the turntable.
For 1,0 kg distribute directly on the turntable.
•When the audible signal sounds, turn over, re-
arrange and remove defrosted slices.
•After defrosting cover in aluminum foil and stand
for 5 - 15 minutes, until thoroughly defrosted.
BUTTON
NOTE:Express Defrost
1Steaks and Chops should be frozen in one layer.
2Minced meat should be frozen in a thin shape.
3After turning over, shield the defrosted portions with small, flat pieces of aluminium foil.
4The poultry should be processed immediately after defrosting.
7. R239 English  05.3.17 6:28 PM  Page 11 (1,1) 
						

							RECIPES FOR EXPRESS COOK
140/GB-11
FISH FILLET WITH SAUCE (EC-6)
Fish fillet with piquant sauce
Ingredients
0,4 kg 0,8 kg 1,2 kg
140 g 280 g 420 g canned tomatoes (drained)
40 g 80 g  120 g corn
4 g 8 g 12 g chilli sauce
12 g 24 g 36 g onion (finely chopped)
1  tsp1-2 tsp2 tspred wine vinegar 
mustard, 
thyme, cayenne pepper
200 g 400 g 600 g fish fillet
salt
Preparation
1. Mix ingredients for the sauce.
2. Place the fish fillet (e.g. Rosefish fillet) in a round
gratin dish with the thin ends toward the centre and
sprinkle with salt.
3.Mix a sauce from tomatoes, corn, chilli sause,
onion, vinegar and spices and spread the sauce
on the fish fillet.
4. Cover with microwave foil and cook on EXPRESS
COOK EC-6,“Fish Fillet with Sauce”.
5. After cooking, let stand for approx. 2 minutes.
FISH FILLET WITH SAUCE (EC-6)
Fish fillet with curry sauce
Ingredients
0,4 kg 0,8 kg 1,2 kg
200 g 400 g 600 g fish fillet
salt
40 g 80 g  120 g banana (sliced)
160 g 320 g 480 g ready-made curry sauce
Preparation
1. Place the fish fillet in a round gratin dish with the
thin ends toward the centre and sprinkle with salt.
2.Spread the banana and the ready-made curry
sauce on the fish fillet.
3.Cover with microwave foil and cook on
EXPRESS COOK EC-6,“Fish Fillet with Sauce”.
4. After cooking, let stand for approx. 2 minutes.
GRATIN (EC-7)
Spinach gratin
Ingredients
0,5 kg 1,0 kg
5 g 10 g butter or margarine (to grease
the dish)
150 g 300 g leaf spinach (defrosted, drained)
15 g 30 g  onion (finely chopped
)salt, pepper, nutmeg
150 g 300 g boiled potatoes (sliced)
35 g 75 g cooked ham (diced)
50 g 100 g créme fraîche
12eggs
40 g 75 g grated cheese
paprika powder
Preparation
1. Mix together the drained leaf spinach with the
onion and season with salt, pepper and nutmeg.
2. Grease the gratin dish.
3. Place alternate layers of potato slices, diced ham
and spinach in the dish. The top layer should be
spinach.
4.Mix the eggs with créme fraîche, add salt and
pepper and pour over the vegetables.
5. Cover the gratin with the grated cheese, sprinkle
with paprika powder and cook on EXPRESS
COOK EC-7, “Gratin”.
6. After cooking, let stand for 5 minutes.
GRATIN (EC-7)
Potato-courgette-gratin
Ingredients
0,5 kg 1,0 kg
5 g 10 g butter or margarine (to grease
the dish)
200 g 400 g potatoes (sliced) (fresh or boiled)
115 g 230 g courgette (finely sliced)
75 g 150 g créme fraîche
12eggs
1
/
21clove of garlic (crushed)
salt, pepper
40 g 80 g feta cheese (diced)
10 g 20 g sunflower kernel
paprika powder
Preparation
1. Grease the gratin dish and place alternate
layers of potato slices and courgette in the dish.
2. Mix the eggs with crème fraîche, season with
salt, pepper and garlic and pour over the
vegetables.
3. Crumble the feta cheese and sprinkle over the
gratin.
4. Finally sprinkle the gratin with sunflower kernel
and paprika powder and cook on EXPRESS
COOK EC-7, “Gratin”.
5. After cooking, let stand for 5 minutes.
7. R239 English  05.3.15 6:32 PM  Page 12 (1,1) 
						

							SERVICE CALL CHECK
CARE AND CLEANING
ENGLISH
141/GB-12
Please check the following before calling for service.
1. Power Supply
Check the power plug is properly connected to a suitable wall outlet.
Check the line fuse/circuit breaker is functioning properly.
2. Place a cup of water (approx. 150 ml) in the oven and close the door securely.
Programme the oven for one minute on 100 P power and start the oven.
Does the oven lamp come on? YES NO
Does the turntable rotate? YES NO
NOTE:The turntable turns in either direction.
Does the ventilation work? 
(Place your hand over the ventilation openings and check for air flow.) YES NO
After 1 minute does the signal sound? YES NO
Does cooking in progress indicator go off?  YES NO
Is the cup with water warm after the above operation? YES NO
If you answer “No” to any of the above questions, call a Service Technician appointed by SHARP and report the
results of your check. See inside back cover for details of address.
NOTE: If you cook the food over the standard time with only 100 P (800 W), the power of the oven will lower
automatically to avoid overheating. (The microwave power level will be reduced).
CAUTION: DO NOT USE COMMERCIAL
OVEN CLEANERS, STEAM CLEANERS,
ABRASIVE, HARSH CLEANERS, ANY THAT
CONTAIN SODIUM HYDROXIDE OR
SCOURING PADS ON ANY PART OF YOUR
MICROWAVE OVEN.
CLEAN THE OVEN AT REGULAR INTERVALS
AND REMOVE ANY FOOD DEPOSITS - Keep
the oven clean, or the oven could lead to a
deterioration of the surface. This could
adversely affect the life of the appliance and
possibly result in a hazardous situation.
Oven exterior
The outside of your oven can be cleaned easily with
mild soap and water. Make sure the soap is wiped off
with a moist cloth, and dry the exterior with a soft towel.
Oven controls
Open the door before cleaning to de-activate the oven
controls. Care should be taken when cleaning the
oven control. Using a cloth dampened with water
only, gently wipe the panel until it becomes clean.
Avoid using excessive amounts of water.  Do not use
any sort of chemical or abrasive cleaner.Oven Interior
1. For cleaning, wipe any splatters or spills with a soft
damp cloth or sponge after each use while the
oven is still warm. For heavier spills, use a mild
soap and wipe several times with a damp cloth
until all residues are removed. Do not remove the
waveguide cover.
2.Make sure that mild soap or water does not
penetrate the small vents in the walls which may
cause damage to the oven.
3. Do not use spray type cleaners on the oven interior.
Turntable and Roller stay
Remove the turntable and roller stay from the oven.
Wash the turntable and roller stay in mild soapy
water. Dry with a soft cloth. Both the turntable and the
roller stay are dishwasher safe.
Door
To remove all trace of dirt, regularly clean both sides
of the door, the door seals and adjacent parts with a
soft, damp cloth. Do not use abrasive cleaner.
NOTE: A steam cleaner should not be used.
Cooking Mode
Microwave 100 PStandard time
20 minutes
7. R239 English  05.3.10 4:08 PM  Page 13 (1,1) 
						

							SUITABLE OVENWARE
WHAT ARE MICROWAVES?
142/GB-13
a metal alloy base, which allows food to be browned.
When using the browning dish a suitable insulator,
e.g. a porcelain plate, must be placed between the
turntable and the browning dish.  Be careful to adhere
exactly to the pre-heating time given in the
manufacturer’s instructions.  Excessive pre-heating can
damage the turntable and the turntable stand or can
trigger the safety-device which will switch off the oven.
METAL
Generally speaking, metal should not be used, since
microwaves do not pass through metal and therefore
cannot reach the food. There are, however,
exceptions: small strips of aluminium foil may be used
to cover certain parts of the food, so that these do not
thaw too quickly or begin to cook (e.g. chicken
wings).Small metal skewers and aluminium containers
(e.g. of ready- cooked meals) can be used.  They
must, however, be small in relation to the food, e.g.
aluminium containers must be at least  
2/3to 3/4filled
with food.  It is recommended that you transfer the
food into a dish suitable for use in the microwave.
When using aluminium containers or other metal
utensils there must be a gap of approx. 2 cms
between them and the walls of the cooking area,
otherwise the walls could be damaged by possible
arcing.
NO UTENSIL SHOULD HAVE A METAL
OVERLAY -
parts such as screws, bands or handles.
UTENSIL SUITABILITY TEST
If you are not sure whether your utensil
is suitable for use in your microwave
oven, carry out the following test: Place
the utensil into the oven.  Place a glass
container filled with 150 ml of water
on or next to the utensil. Switch on the oven at 800
W power for 1 to 2 minutes. If the utensil stays cool
or just warm to the touch, it is suitable. Do not use
this test on a plastic utensil.  It could melt. Microwaves are generated in the microwave oven
by a magnetron and cause the water molecules in
the food to oscillate. 
GLASS AND CERAMIC GLASS
Heat-resistant glass utensils are very
suitable.  The cooking process can be
observed from all sides.  They must not,
however, contain any metal (e.g. lead
crystal), nor have a metallic overlay (e.g. gold edge,
cobalt blue finish).
CERAMICS
Generally very suitable.  Ceramics must be glazed,
since with unglazed ceramics moisture can get into
the ceramic.  Moisture causes the material to heat up
and may make it shatter.  If you are not certain
whether your utensil is suitable for the microwave,
carry out the utensil suitability test.
PORCELAIN
Very suitable.  Ensure that the porcelain does not
have a gold or silver overlay and that it does not
contain any metal.
PLASTIC AND PAPER UTENSILS
Heat resistant plastic utensils which are suitable for
use in the microwave can be used to thaw, heat and
cook food. Follow the manufacturer’s
recommendations.
Heat-resistant paper made for use in a microwave
oven is also suitable.  Follow the manufacturer’s
recommendations.
MICROWAVE FOIL
This, or heat-resistant foil, is very suitable for covering
or wrapping.  Please follow the manufacturer’s
recommendations.
ROASTING BAGS
Can be used in a microwave oven.  Metal clips are
not suitable for fastening them since the roasting bag
foil might melt. Fasten the roasting bag with string
and pierce it several times with a fork.  Non heat-
resistant food wraps are not recommended for use in
a microwave oven.
BROWNING DISH
A special microwave dish made from ceramic glass with
Heat is generated by the friction which is caused,
with the result that the food is thawed, heated or
cooked.
7. R239 English  05.3.10 4:08 PM  Page 14 (1,1) 
						

							TIPS AND ADVICE
143/GB-14
TIME SETTINGS
In general the thawing, heating and cooking times
are significantly shorter than when using a
conventional cooker or oven.  For this reason you
should adhere to the recommended times given in
this cookery book.  It is better to set the times too
short, rather than too long.  Test the food after it
has been cooked.  It is better to have to cook
something for a little longer than  to overcook it.
INITIAL TEMPERATURES
Thawing, heating and cooking times are
dependent upon the initial temperature of the food.
Deep-frozen food and food stored in a
refrigerator, for example, requires longer than
food which has been stored at room temperature.
For heating and cooking, normal storage
temperatures are assumed (refrigerator
temperature approx. 5° C, room temperature
approx. 20° C).  For thawing the temperature of
the deep freeze is assumed to be - 18° C.
COOKING TIMES
All the times given in this cooker y book are
guidelines, which can be varied according to the
initial temperature, weight and condition of the
food (water or fat content etc.).
SALT, SPICES AND HERBS
Food cooked in your microwave retains its
individual flavour better than it does when
conventional preparation methods are used.  For
this reason you should use salt very sparingly and
normally add it only after cooking.  Salt absorbs
liquid and dries out the outer layer of the food.
Herbs and spices can be used as normal.
ADDITION OF WATER
Vegetables and other foods with a high water
content can be  cooked in their own juice or with
the addition of a little water.  This ensures that
many vitamins and minerals are preserved.
FOOD IN SKINS OR SHELLS
Food such as sausages, chickens, chicken legs,
baked potatoes, tomatoes, apples, egg yolks or
such like should be pricked or pierced with a fork
or small wooden skewer.  This will enable the
steam which forms to dissipate without splitting the
skin or shell.
LARGE AND SMALL QUANTITIES
Microwave times are directly dependent upon the
amount of food which you would like to thaw, heat
or cook.  This means that small portions cook more
quickly than larger ones.  
As a rule of thumb:
TWICE THE AMOUNT = ALMOST TWICE THE TIME
HALF THE AMOUNT  = HALF THE TIME
DEEP AND SHALLOW CONTAINERS
Both containers have the same capacity, but the
cooking time is longer for the deeper one.  You
should therefore choose as flat a container as
possible with a large surface area. Only use deep
containers for dishes where there is a danger of
overcooking, e.g. for noodles, rice, milk etc..
ROUND AND OVAL CONTAINERS
Food cooks more evenly in round or oval
containers than in containers with corners, since
the microwave energy concentrates in the corners
and the food in these areas could become
overcooked.
COVERING
Covering the food retains the moisture within it and
shortens the cooking time.  Use a lid, microwave
foil or a cover.  Foods which are to be crispy, e.g.
roasts or chickens, should not be covered. 
As a general rule, whatever would be covered in a
conventional oven should also be covered in a
microwave oven.  Whatever would be uncovered
in an ordinary oven can also be left uncovered in
a microwave oven.
TURNING
Medium-sized items, such as hamburgers and
steaks, should be turned over once during
cooking, in order to shorten the cooking process.
Large items, such as roasts and chickens, must be
turned, since the upper side receives more
microwave energy and could dry out if not turned.
STANDING TIME
Keeping to the standing time is one of the most
important rules with microwaves.  Almost all foods,
which are thawed, heated or cooked in the
microwave, require a certain amount of time to
stand, during which temperature equalisation takes
place and the moisture in the food is evenly
distributed.
ENGLISH
7. R239 English  05.3.10 4:08 PM  Page 15 (1,1) 
						

							TIPS AND ADVICE
144/GB-15
BROWNING AGENTS
After more than 15 minutes cooking time 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.
Melted butter and dried paprika
Dried paprika
Soya sauce
Barbecue and Worcestershire sauce, Gravy
Rendered down bacon fat or dried onions
Cocoa, chocolate flakes, brown icing,
honey and marmaladePoultry
Oven baked dishes”Cheese
toasties”
Meat and poultry
Roasts, Rissoles, Small roasted
items 
Oven baked dishes, toasted
items, soups, stews
Cakes and dessertsCoat the poultry with the
butter/paprika mixture
Dust with paprika
Coat with the sauce
Coat with the sauce
Sprinkle pieces of bacon or
dried onions on top
Sprinkle pieces on top of cakes
and desserts or use to glaze
BROWNING AGENTDISH
METHOD
HEATING
●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.
THAWING
Your microwave is ideal for thawing. Thawing times
are usually considerably shorter than in traditionalmethods of thawing. 
Here are a few tips. Take the frozen item out of its
packaging and place on a plate for thawing.
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 heat-
resistant (up to approx. 220° C).  You can therefore
use the same container to thaw, heat and even cook
the food, without having to transfer it.
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.  
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.
7. R239 English  05.3.10 4:08 PM  Page 16 (1,1)