Cooking interruption
To interrupt the cooking process:
If you wish to check, stir or turn the food just open the door and the cooking process automatically stops.
To restart the cooking process:
Close the door. The oven starts automatically.
Note: The cooking process continues from where it was interrupted.
If you don’t want to continue cooking:
Remove the food, turn the TIMER knob to "0" and close the door.
If you don’t interrupt the cooking process: When the cooking process is finished an acoustic signal sounds and the cooking process is switched off.
Note:
It is possible to change both time and power during cooking.
How to choose power level?
High
-Fast reheat of beverages, water, clear soups, coffee, tea or other food with a high water content. If the food contains egg or cream choose a lower power.
-To be used for cooking of vegetables, fish, meat etc.
Med High
-To be used when cooking dishes not possible to stir.
-To be used when more careful cooking is required e.g. high protein sauces, cheese and egg dishes and to finish cooking casseroles.
Medium
-To be used when simmering stews.
Defrost
-To be used for manual defrosting.
Warm
-Keep warm. To be used for softening butter, cheese and ice cream.
Working with microwaves
Microwaves - what are they?
Microwaves are like TV waves or light waves. You cannot see them, but you can see their effect.
Just like ordinary daylight passes through glass, clear plastic and air, the microwaves have the ability to go through materials like paper, glass, porcelain, plastic and air. These materials do not contain water or metal and will consequently not be heated up by the microwaves. The microwaves are
reflected by metal in the same way as light is reflected by a mirror.
Microwaves are absorbed by water, oil and fat. The water, oil and fat molecules are exited by microwaves and rub against each other, just like when you rub your hands quickly against each other and heat is produced. The speed of rubbing determines the temperature. Microwave energy is not hot. It simply causes the food to make its own heat.
Food always contains water. When we |
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heat the food with microwaves the water |
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molecules in the food are excited and |
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heat is produced. The microwaves reach |
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into the food and at the same time |
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enters the food from all directions. | Microwave heating |
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That’s why the food is heated so rapidly. |
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You save time when cooking with a microwave oven. You usually also save energy, especially when cooking small amounts of food.
If you boil fish in a
In a microwave oven the electrical energy is converted to microwaves and almost all of the microwave energy is then converted to heat inside the food
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(Grill or hot air), in a normal oven, the |
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heat is applied on the surface of the |
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food and then conducts (transfers) to |
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the centre of the food. Food has a |
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rather poor ability to conduct heat and it | Grill heating | Cook time | Cook time |
therefore takes a long time to heat the |
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food. |
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