Microwave
Do Not Operate the Microwave Oven empty! The oven will get damaged.
Microwave cooking offers speed, convenience and nutritional benefits when food does not require browning or crisping.
The moisture content of food will affect the speed at which it is cooked.
Heat is produced directly in the food, therefore:
–food can generally be cooked without adding much liquid or cooking oil.
–defrosting, reheating and cooking in a convection microwave oven is quicker than using traditional oven methods.
–nutrients, such as vitamins and minerals, are generally retained.
–color, texture and taste of food are not impaired.
The Microwave solo function is recommended for cooking casseroles, rice pudding, etc.
Any
^Set the cookware in the middle of the glass tray on the 1st level runner from the bottom.
^Set a duration and power level.
There are six microwave power levels available: HI _ _ _ _ LO
When using a function with microwave, a duration must always be set.
Microwave tips
–Food with a thick skin or peel, such as potatoes and sausage, should be pierced several times before cooking to allow steam to vent and prevent the food from bursting.
–Boil eggs in shell only in a specially designed microwave egg boiling device, otherwise the eggs may burst even once taken from the oven.
–Eggs can be cooked without their shells in the oven only if the yolk has been punctured. The pressure could otherwise cause the egg yolk to explode.
–Do not cover the food when using combination functions.
–Add a little water when cooking vegetables that are not fresh in the oven. Fresh vegetables cook quicker.
–Food from the fridge needs a longer cooking time than food at room temperature.
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