Pelgrim MAG537RVS Mode D'emploi page 34

Operation
EN 14
• 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. This
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.
Defrosting
• Always defrost large, dense pieces using the defrosting programme.
The 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.
• When defrosting irregularly shaped food, halfway through the
defrosting time you can cover or wrap the thin parts with
aluminium foil.
Factors that affect the cooking process
• The temperature of the ingredients affects the cooking times. A cold
meal will require a longer cooking time than a meal that is already at
room temperature.
• Light, delicate foods cook more quickly than heavy, solid foods, such
as stews and rolled meats. Take care when cooking light, delicate
foods. The edges quickly become dry and tough.
• Small pieces of food are heated more evenly if you place them
separately in the microwave, preferably in a circle.
• Bones and fat conduct heat better than meat. Covering chicken legs
and wings with aluminium foil prevents burning these parts.
• Microwaves penetrate food to a depth of about 3 cm. The centre of
thick foods is heated as a result of heat from the heated part (the
outside) spreading to the inside.