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5 Basics and basic settings
This chapter provides you with important information and notes on the operation and
basic settings of the appliance.
5.1 Principles of microwave cooking
•
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.
•
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 suffi ciently high
enough (> 70°C) and if the time used is suffi ciently long enough (> 10 min).
•
Foods with a fi rm skin or shell, such as tomatoes, sausages, potatoes in the skin, egg-
plants 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 fi rst. 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.
5.2 Operating modes
The unit is to be operated in various operating modes. The following list shows the ope-
rating modes that are possible with the device:
Microwave
This operation mode is suitable for defrosting, heating and cooking.
Convection
In this operating mode, the hot air in the cooking chamber circulates in order to warm
thefood quickly and evenly.
Grill and combination programms
The combination programmes are suitable for simultaneous microwaving, grilling and
convection cooking. The following combination programmes are available:
CASO HCMG 25 Ceramic Chef
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