Contents
5
Baking ................................................................................................................... 86
Baking charts......................................................................................................... 87
Creamed mixture .............................................................................................. 88
Rubbed in mixture ............................................................................................ 88
Sponge mix....................................................................................................... 89
Yeast mixtures and quark dough ...................................................................... 89
Choux pastry, puff pastry, meringues and frozen goods ................................. 89
Roasting................................................................................................................ 90
Roasting charts...................................................................................................... 92
Beef, game and poultry .................................................................................... 93
Pork, veal, lamb and fish................................................................................... 94
Grilling................................................................................................................... 95
Grilling chart........................................................................................................... 96
Microwave defrosting, reheating and cooking ................................................. 99
Tables for defrosting, reheating and cooking food using Microwave solo .... 103
Chart for defrosting food ................................................................................ 104
Chart for reheating food.................................................................................. 105
Chart for cooking food.................................................................................... 106
Further applications........................................................................................... 107
Further programmes ...................................................................................... 108
Defrost ............................................................................................................ 108
Gentle bake..................................................................................................... 109
Drying food ..................................................................................................... 110
Reheat............................................................................................................. 111
Proving dough................................................................................................. 111
Pizza................................................................................................................ 112
Heat crockery.................................................................................................. 112
Frozen food/Ready meals .................................................................................... 113
Note for test institutes....................................................................................... 114
Test food acc. to EN 60350 (Function: Microwave solo )............................... 114
Test food acc. to EN 60350 (functions without microwave power) ..................... 115
Cleaning and care.............................................................................................. 116
Unsuitable cleaning agents.................................................................................. 116
Tips ...................................................................................................................... 117
Normal soiling ...................................................................................................... 117
Stubborn soiling................................................................................................... 118
Lowering the top heat/grill element ..................................................................... 119
Problem solving guide....................................................................................... 120
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