Operation Manual

EN 18
Warming up and cooking
• The microwave always heats with the same intensity. The more
you place in the microwave, the longer the cooking time.
• Flatter dishes heat up more quickly than thin, tall dishes.
• Covering dishes with microwave film or a fitting lid prevents
spattering, reduces cooking time and helps retain moisture
levels. After cooking remove the foil or cover carefully. Please
note! The steam released can be extremely hot!
• Dishes that dry out quickly can be moistened. Place potatoes
and vegetables in cold water briefly prior to placing them in the
microwave. This prevents a skin forming.
• For an even result its best to stir or turn a dish a few times.
• For warming up already prepared dishes, always use the
highest microwave setting.
• In cooking you don't need much water, salt or herbs. Salt
is best added after cooking. This prevents that moisture is
withdrawn from the food.
• After the microwave is switched off, the dish continues cooking
for a short time. Take this into account and don't heat up the
dish for too long.
• Please note! To warm up small quantities of powder-forming
products (such as when drying herbs) always place a small cup
of water in the microwave. Self-combustion is possible if small
quantities are heated.
Defrosting
• Always use the defrost programme 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.
• In order to increase the defrosting process, it is advised to
separate the item into sections after a certain amount of time.
• Introduce two pauses for large pieces of meat and compact
dishes.
• When defrosting an irregularly-formed dish you can cover thin
areas halfway through the defrosting process or wrap with
aluminium foil.
COOKING TIPS