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COOKING TIPS
• 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.
• Preferably use the oven grid when preparing meals. Never place
cold (frozen) meals directly on the glass turntable. The difference in
temperature may cause it to crack!
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.
• When using microwave-/combi microwave functions, first position
the round wire rack on the turntable and then place the dish on the
wire rack. This way, the heat can circulate properly and your dish
will be done in no time.
• 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.
• Meat and poultry that is cooked in the microwave for more than
about 15 minutes becomes lightly browned. Any food cooked for
a shorter time can be rubbed beforehand with a 'browning' sauce,
such as Worcestershire sauce, soya bean oil or barbecue sauce.
• Greaseproof paper prevents splattering. It also retains heat better.
EN 21
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