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COOKING TIPS
EN 20
Heating and cooking
• The microwave oven always heats with the same intensity. The
more you put in the microwave oven, the longer the cooking time.
• Wide, flat dishes become hot more quickly than narrow, tall dishes.
• Covering dishes with cling film or a suitable lid prevents spattering,
shortens cooking time and helps maintaining humidity of the dish.
• Caution! Remove the cling film or lid carefully afterwards. The
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. This 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. 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.
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