EN 15
USE
Microwave
Microwaves are high - frequency electromagnetic waves; the energy
released enables food to be cooked or reheated without changing
either the form or the colour.
Microwave is used in:
• Microwave mode
• Combi-function
Cooking Principle
1. The microwaves generated by the microwave are distributed
uniformly by using a stirrer distribution system. The food is thus
cooked evenly.
2. The microwaves are absorbed by the food up to a depth of about
1 inch (2.5 cm). Cooking then continues as the heat is dissipated
within the food.
3. Cooking times vary according to the container used and the
properties of the food:
▷ Quantity and density
▷ Water content
▷ Initial temperature (refrigerated or not)
Important
As the centre of the food is cooked by heat dissipation, cooking
continues even when you have taken the food out of the oven.
Standing times specified in recipes and in this booklet must therefore
be respected to ensure:
• Even cooking of the food right to the centre.
• The same temperature throughout the food.
Microwave cookware guide
Cookware used for ‘Microwave Mode’ must allow microwaves to pass
through and penetrate food. Metals such as stainless steel, aluminum
and copper reflect microwaves. Therefore, do not use cookware made
of metallic materials. Cookware marked ‘microwave - safe’ is always
safe for use. For additional information on appropriate cookware refer
to the following guide and always use the glass tray on shelf Level 1
when using microwave mode.
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