Table des Matières
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Operating your product
Placing the food
• You will get the best results if you scatter the
food into the plate. This may be achieved in va-
rious ways to get better results.
• If you will cook too many pieces of the same
type (such as potatoes with skin) place them in
a circular form.
• When cooking food with different shapes and
thicknesses, place the smallest and thinnest
part into the middle of your vessel. Thus, you
can have that piece cooked last.
• Place food with irregular shape such as fish in a
way that their tails will be in the middle of the
vessel.
• When storing a meal in the refrigerator or hea-
ting it, place the thick and dense ones to out and
thin and less dense ones in.
• Place thin sliced meat pieces on top of each
other.
• Thicker pieces such as sausage and chopped
meat should not be placed close to each other.
• Heat broth and sauces in separate vessels. Pre-
fer narrow and long vessels to wide and long
ones. Do not fill more than 2/3 of the vessel
when heating broth, sauce or soup.
• If you will cook whole fish, make some cuts on it;
thus you will prevent skin from bursting.
• Cover the head and tail parts of the fish with alu-
minum foil to protect them against overcooking.
• If you are using stretch wrap, bag or oil paper,
make a hole or leave a small opening in order to
allow steam get out.
• Food with small pieces will get cooked sooner
than the ones with large pieces and the ones
with regular shapes will get cooked sooner than
the ones with irregular shapes. Cut the food in
even sizes and regularly to cook them in the best
way possible.
Little suggestions
To defrost:
• Shape of the package may change the defrost
time. Shallow rectangular packages will defrost
quicker than the deep vessels.
• Separate the pieces from each other as they get
defrosted. Thus other pieces will defrost easier.
• Cover the parts of the food that start heating
with small pieces of foil. Wood toothpicks will
help keeping the foil in place.
Amount of food
The more food you cook the more time it will take.
Double amount of food mean double amount of
time.
Moisture content
Cooking time will change depending on the
amount of juice as microwave is sensitive to
moisture. Food with natural juice (vegetables,
fish and poultry) will get cooked quickly and
easily. Adding water is suggested when cooking
dry food such as rice and beans in microwave.
Condensation
Moisture in food items may sometimes cause
condensation inside the oven during cooking. This
is normal. Generally, foods that are covered will
cause less condensation.
Sugar
Follow the suggestions in microwave cooking
books when cooking food items such as pudding or
tart which contain too much sugar or butter. If you
exceed the suggested time, you may cause the
food item get burned or the oven get damaged.
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