EN 18
Heating and cooking
• e microwave oven always heats with the same intensity. e
more you put in the microwave oven, the longer the cooking time.
• Wide, at dishes become hot more quickly than narrow, tall
dishes.
• Covering dishes with cling lm or a suitable lid prevents
spattering, shortens cooking time and helps maintaining humidity
of the dish.
• Caution! Remove the cling lm or lid carefully afterwards. e
steam that comes o can be very hot!
• If necessary, moisten foods that quickly dehydrate. First soak
potatoes and vegetables in cold water for a moment before placing
them in the microwave oven. is prevents a skin forming on
them.
• For uniform results, it is best to stir or turn meals once or twice.
• When reheating foods that have already been cooked before,
always select the highest microwave power level.
• When cooking in a microwave oven, only small quantities of
water, salt and seasoning are necessary. Best add salt after cooking.
is prevents moisture being drawn out of the food.
• Food continues to cook for some time after the microwave oven
has been switched o. Keep this in mind, don’t overcook your
meals.
• Caution! When heating small quantities of powdery products
(such as when drying herbs), always place a glass of water in the
microwave. Otherwise, due to the small quantity, there is a chance
of spontaneous combustion.
Defrosting
• Always defrost large, dense pieces using the defrosting programme.
e food will defrost gradually and evenly, you will not run the
risk of the outside drying while the centre is still frozen.
• To speed up the defrosting process, it is recommended that after a
while the food be divided up into smaller pieces.
• For large pieces of meat and dense food, introduce a couple of
breaks into the defrosting process.
Cooking tipsOPERATION
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