User Manual

EN 12
The following table provides a reference of the defrost time length for various food.
Food Weight range Defrost time
Meat 0.1 - 1.0 kg 1:30 - 26:00
Poultry 0.2 - 1.0 kg 2:30 - 22:00
Seafood 0.1 - 0.9 kg 1:30 - 14:00
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 from
cooking too quickly.
• Grease-proof paper prevents spattering and helps retain the heat.
Basic techniques
Placement
Place thicker pieces on the outside of the turntable. Dishes placed on the outside of the turntable
receive the most microwaves.
Stirring
Stirring dishes regularly distributes the stored heat. Always stir from the 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 bursts open in the microwave, such as egg yolks, seafood and fruit.
Prevent this by pricking it before cooking a few times with a fork or satay stick.
COOKING TIPS