EN 20
Basic techniques
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
Dishes with a skin or shell (such as egg yolks, seafood and fruit) burst open in the microwave.
Prevent this by pricking it with a fork or satay stick a few times before cooking.
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
In general, allow dishes to stand covered for 3 to 10 minutes after removing them from the
microwave. The dishes continue to cook. Don't cover dishes that have a dry crust, such as cake.
Freezing
When freezing food you should take defrosting in the microwave into account by not using
aluminium foil or trays and by freezing in flat portions.
Defrosting with the microwave function
• The defrosting time depends on the quantity and thickness of the food. Distribute the food
evenly. The thickest parts should be turned towards the outside. You can protect the most
delicate parts of food with pieces of aluminium foil.
• Thick portions of food should be turned several times.
• To accelerate the defrosting process, it is advised to separate the food into sections after
a certain amount of time.
• When defrosting an irregularly formed dish, you can cover thin areas halfway through
the defrosting process or wrap them with aluminium foil.
TIPS AND COOKING TABLES
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