Operation Manual

EN 22
Basic techniques
• Arranging food
▷ Place thicker pieces on the edge on the turntable. Foods placed
on the edge of the turntable receive the most microwaves.
• Stirring
▷ By stirring dishes regularly you distribute the heat stored in
them. Always stir from outside to inside, since the outside of the
dish always becomes hot first.
• Turning
▷ Turn large, thick foods frequently. They then cook more evenly
and quickly.
• Pricking
▷ Foods with a skin or shell, such as egg yolks, shellfish and fruit,
burst in the microwave. You can prevent this by pricking them a
few times with a fork or skewer beforehand.
• Checking
▷ Foods cook quickly. You should therefore check them frequently.
Take food out of the microwave just before it is done.
• Standing
▷ Once you have taken it out of the microwave, let the food stand
covered for, in general, 3 to 10 minutes. The food continues to
cook. Foods that have a dry crust, such as cake, should not be
covered.
• Freezing
▷ When freezing foods, you can already allow for them being
defrosted easily in the microwave by not using aluminium foil or
trays and by freezing flatter portions.
COOKING TIPS