Specifications

Ver SG 9/200 12 Sharp Electronics Corporation
____________________________________________________
Food Geometry
____________________________________________________
Regular shapes heat more uniformly in a microwave oven. When the shape is irregular
the thin, narrow parts tend to overcook and may be dried out by the time the thicker parts
are done. This of course happens in conventional cooking but is less pronounced because
cooking is slower. Where it is possible to control the shape, as for example with a meat
loaf or by tying a beef roast into a more cylindrical form, much more uniform results are
obtained. Where this is not possible, thin parts may be covered with aluminum foil for a
part of the cooking cycle. The same technique can be applied in protecting the wing tips
and legs of roasting chickens and turkeys.
____________________________________________________
Shielding
____________________________________________________
This subject was mentioned briefly before, but deserves a more lengthy treatment. Since
metals reflect microwave energy we can use this phenomenon to advantage in certain
cooking operations to restrict heating in certain areas. A good example to illustrate this
effect is in the cooking of a large
beef roast. First, wrap aluminum
foil over the outer two inches at
each end of the roast and cook for
2 to 3 minutes per pound ( in a 1
kW oven 20 to 30 minutes for a 10
lb. Roast). The roast should be
turned at least once during this
time. Remove the foil and cook for
an equal period of time, again
turning at least once. Remove the
roast from the microwave oven, cover and let stand an additional 30 to 45 minutes or
until a meat thermometer inserted into the center of the roast reads 140-150?F. Shielding
the roast in this way during cooking will insure a more uniform degree of doneness from
one end of the roast to the other. If a more will done roast is desired, it can be returned to
the oven for an additional 5 to 10 minutes.