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Using the microwave
Microwaves are high-frequency electromagnetic waves. The energy
makes it possible to cook or warm up dishes without affecting the form
or colour.
• The microwave is used for:
▷ Microwave function
▷ Combi functions
Cooking principle
1. The microwaves generated by the microwave are spread evenly by
a distribution system. This cooks the dish evenly.
2. The food absorbs the microwaves to a depth of approximately 2.5 cm.
Cooking then continues, because the heat is spread in the dish.
3. The cooking times vary and depend on the dish you use and the
properties of the food:
▷ Quantity and density
▷ Moisture content
▷ Starting temperature (whether or not it is cooled)
Important
The dish is cooked from the inside out by means of heat distribution.
The cooking continues even when you take the dish from the oven.
Standing times in recipes and in this book should therefore be
adhered to, in order to ensure:
• Even heating into the middle of the dish;
• Equal temperatures in all parts of the dish.
Guidelines for microwave cookware
Cookware that you use for the microwave function should not block
the microwaves. Metals such as stainless steel, aluminium and copper
reflect microwaves. For that reason, do not use metal cookware.
Cookware which is designated as microwave-safe can be used safely.
For more information about suitable cookware, consult the following
guidelines and always use the glass baking tray on level 1 if you use
the microwave function.
EN 27
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