Miele H 4020 BM, H 4010 BM manual Cooking, Microwave h

Cooking

Microwave, traditional and combination programmes are all suitable for cooking.

Microwave

This method is suitable for cooking casseroles as well as dishes with pasta, rice and semolina etc. which need water to help them swell up.

First select 850 W to bring the food up to a boil and then turn the power level down to 450 W to continue cooking or to 150 W for simmering.

Fan plus

This method is recommended for cooking and steaming food such as potatoes and vegetables.

Microwave + Fan plus

This method is useful when you want to shorten cooking times and have a browned finish to the dish.

Microwave + Grill

This method is good for cooking food which needs a well cooked top or browned finished to it, such as macaroni cheese or pasta tuna bake.

Microwave h

Place the food in a microwave-safe dish and cover it.

Place the dish on the glass tray and slide into the lowest shelf level.

Add a little water to vegetables which have been kept stored. Vegetable cooking times depend on the texture of the vegetable. Fresh vegetables contain more water than vegetables which have been stored and usually cook more quickly.

Food taken straight from the refrigerator requires longer to reheat than food stored at room temperature.

Stir and turn food at least once during cooking.

Food with a thick skin or peel, such as tomatoes, sausages, jacket potatoes and aubergines, should be pierced or cut in several places to allow steam to escape and prevent the food from bursting.

Similarly, hard-boiled eggs should not be cooked using microwave power as this may lead to the eggs exploding, even after they have been taken out of the oven. Eggs can, however, be cooked using microwave heat if you have purchased special containers designed for this purpose.

Eggs can be cooked without their shells using microwave power only if the yolk membrane has been punctured several times first. The pressure could otherwise cause the egg yolk to explode.

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