Operation Manual

EN 19
Factors that influence the cooking process
• The temperature of the ingredients influences the preparation
time. A cold meal needs more cooking time than a meal at
room temperature.
• Lighter dishes cook faster than heavier and solid dishes, such
as stews or rolled meats. Take care in preparing light, porous
dishes. The edges will quickly become dry and tough.
• Smaller dishes are warmed more evenly if you place them in the
microwave separate from each other, preferably in a circle.
• Bones and fat conduct heat better than meat. Aluminium foil
blocks the microwaves. By covering thinner areas of dishes
(such as chicken legs and wings) you prevent them cooking too
quickly.
• Grease-proof paper prevents spattering and helps retain the
heat.
Basic techniques
• Placing
• Place thicker pieces on the outside of the turntable. Dishes
placed on the outside of the turntable receive the most
microwaves.
• Stirring
• By stirring dishes regularly you distribute the stored heat. Stir
always from outside in, since the outside of the dish always
heats up first.
• Turning over
• Large, thick dishes should be turned over regularly They then
cook more evenly and quickly.
• Pricking
• Food with a skin or shell burst open in the microwave, such
as egg yolks, seafood and fruit. Prevent this by pricking
these prior to cooking a few times with a fork or satay stick.
• Checking
• Dishes cook quickly. That's why you should check them
regularly. Take them out of the microwave just before they're
ready.
• Continued cooking
• Allow dishes to stand covered for 3 to 10 minutes after
removing them from the microwave. The dishes continue to
cook. Don't cover dry crust dishes, such as cake.
COOKING TIPS