OPERATION
Heating and cooking
Defrosting
•
Th e microwave oven always heats with the same intensity. Th e
more you put in the microwave oven, the longer the cooking time.
•
Wide, fl at dishes become hot more quickly than narrow, tall
dishes.
•
Covering dishes with cling fi lm or a suitable lid prevents
spattering, shortens cooking time and helps maintaining humidity
of the dish.
º
Caution! Remove the cling fi lm or lid carefully afterwards.
Th e steam that comes off can be very hot!
•
If necessary, moisten foods that quickly dehydrate. First soak
potatoes and vegetables in cold water for a moment before placing
them in the microwave oven. Th is prevents a skin forming on
them.
•
For uniform results, it is best to stir or turn meals once or twice.
•
When reheating foods that have already been cooked before,
always select the highest microwave power level.
•
When cooking in a microwave oven, only small quantities of
water, salt and seasoning are necessary. Best add salt after cooking.
Th is prevents moisture being drawn out of the food.
•
Food continues to cook for some time after the microwave oven
has been switched off . Keep this in mind, don't overcook your
meals.
•
Caution! When heating small quantities of powdery products
(such as when drying herbs), always place a glass of water in the
microwave. Otherwise, due to the small quantity, there is a chance
of spontaneous combustion.
•
Always defrost large, dense pieces using the defrosting programme.
Th e food will defrost gradually and evenly, you will not run the
risk of the outside drying while the centre is still frozen.
•
To speed up the defrosting process, it is recommended that after a
while the food be divided up into smaller pieces.
•
For large pieces of meat and dense food, introduce a couple of
breaks into the defrosting process.
EN 18
Cooking tips