AEG MCD1751E, MCD1761E manual Tips & advice

Tips & advice

Grill function

You can use any heat-resistant container for the roasting/grilling function which is suitable for conventional roasting methods, e.g. china, ceramic, glass and metal containers.

In microwave cooking which requires the dish to be roasted or grilled, or when using the combined function, the containers must be suitable for microwaves and heat-resistant. Suitable containers are, for example, heat-resistant glass and ceramic containers.

Before you start...

To make it as easy as possible to use the microwave oven we have put together a few hints and tips for you. Only switch on the oven when the food is already inside.

Setting the cooking time

Defrosting, re-heating and cooking times are generally much shorter than in a conventional oven or hob. So you will need to consult this book for the recommended cooking times. It is better to set shorter rather than longer cooking times. Always test the food after the cooking time has elapsed. It is better then to continue cooking it for a little longer, than to have overcooked food.

Initial temperatures

Thawing, heating and cooking times are dependent upon the initial temperature of the food. Deep-frozen food and food stored in a refrigerator, for example, requires longer than food which has been stored at room temperature. For heating and cooking, normal storage temperatures are assumed (refrigerator temperature approx. 5° C, room temperature approx. 20° C). For thawing the temperature of the deep freeze is assumed to be -18° C.

Cooking times

All the times given in this book are guidelines, which can be varied according to the initial temperature, weight and condition of the food (water or fat content etc.).

Using a food thermometer to determine cooking time

Once cooked, every drink and every foodstuff has a certain internal temperature at which the cooking process can be switched off and the food will be cooked. The internal temperature can be ascertained with a food thermometer. The most important temperatures are specified in the temperature table.

Drink / Food	Internal	Internal temp.
	temperature	after 10 - 15 mins
	once cooked	standing time
Heating drinks	65-75oC
(Coffee, Water, Tea, etc.)
Heating milk	60-65oC
Heating soup	75-80oC
Heating stew	75-80oC
Poultry	80-85oC	85-90oC
Lamb
Pink	70o C	70-75oC
Well done	75-80oC	80-85oC
Roast beef
Rare	50-55oC	55-60oC
Medium	60-65oC	65-70oC
Well done	75-80oC	80-85oC
Pork, Veal	80-85oC	80-85oC

Addition of water

Vegetables and other foods with a high water content can be cooked in their own juice or with the addition of a little water. This ensures that many vitamins and minerals are preserved.

Food in skin or shells

Foods such as sausages, chickens, chicken legs, baked potatoes, tomatoes, apples, egg yolks or such like should be pricked or pierced with a fork or small wooden skewer. This will enable the steam which forms to dissipate without splitting the skin or shell.

Fatty foods

Fatty meat and layers of fat cook better than lean portions of meat. Before cooking, cover the fatty portions with a piece of aluminium foil or place the food with the fat side down.

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