Operation And Handing; Principles Of Microwave Cooking - Caso Germany MDG 23 Mode D'emploi Original

16 Operation and Handing

16.1 Principles of microwave cooking

caso MDG 23
This chapter provides you with important notices with regard to
operating the device. Observe the following notices to avoid
dangers and damages:
► Do not leave the device unsupervised when it is in operation,
so that you can intervene quickly in the event of dangers.
• The power levels and time required for cooking / warming up
food items depends on the starting time, the quantity and the
type and consistency of the food, etc. Use the shortest
indicated cooking time and extend the cooking procedure as
necessary.
• Arrange the food carefully. Position the thickest areas on the
external edge of the bowl.
• Cover the food while it is cooking. Lids protect against spatters
and also contribute towards cooking/warming up the food
evenly.
• During warming, the food should be turned, rearranged or
stirred repeatedly, in order for the temperature to be distributed
evenly.
• Any existing germs in the food are only killed off if the
temperature is sufficiently high enough (> 70° C) an d if the time
used is sufficiently long enough (> 10 m in).
• Foods with a firm skin or shell, such as tomatoes, sausages,
potatoes in the skin, eggplants must be pierced or punctured
repeatedly so that any developing steam can escape and so
that the food does not burst.
• Eggs without their shell may only be cooked in the microwave if
the skin of the egg yoke has been pierced repeatedly first.
Otherwise, the egg yoke can squirt out with excessive pressure
after cooking.
• Rearrange layers of foods such as meat balls from top to the
bottom and from the middle to the outside edge.
Operating and Handling
Warning
105