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OPERATION
Defrosting
• Always use the defrost program to defrost large compact items.
Because the dish is defrosted gradually and evenly, you don't
run the risk that the outside dries out while the core is still
frozen.
• To accelerate the defrosting process, it is advised to separate
the item into sections after a certain amount of time.
• For large pieces of meat and compact dishes, have two breaks
in the process.
• When defrosting an irregularly-formed dish you can cover thin
areas halfway through the defrosting process or wrap them with
aluminium foil.
Factors that influence the cooking process
• The temperature of the ingredients influences the cooking time.
A cold meal needs more cooking time than a meal at room
temperature.
• Lighter, porous dishes cook faster than heavier and solid
dishes, such as stews or rolled meats. Take care in cooking
light, porous dishes.
The edges will quickly become dry and tough.
• Smaller dishes are warmed more evenly if you place them in the
microwave separate from each other, preferably in a circle.
• Bones and fat conduct heat better than meat. Aluminium foil
blocks the microwaves. By covering thinner areas of dishes
(such as chicken legs and wings) you prevent them from
cooking too quickly.
• Microwaves penetrate approximately 3 cm into the food.
The core of denser dishes will be heated when the heat of the
heated section (the outside) spreads to the inside.
• Meat and poultry that are cooked for longer than around
15 minutes in the microwave, will become slightly brown. If
dishes are to be cooked for a shorter period of time, first rub in
a 'browning' sauce, such as Worcestershire sauce, soy sauce
or barbecue sauce.
• Grease-proof paper prevents spattering and helps retain the heat.
EN 11
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