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| Cooking time | in minssutes |
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Cakes, | dry | 500 | g | 90 | W, 10 | , | 15 | mins. |
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| Separate pieces of cake. Only | |||||||
e.g. sponge cakes | 750 | g | 180 | W, 2 | mins. | + | 90 | W, | 10 | , | 15 | minsfor. | cakes | without icing, | cream | |||||||
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| or | crème | pâtissière. |
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Cakes, | moist | 500 | g | 180 | W, 5 | mins. | + | 90 | W, | 15 | , | 20 | minsOnly. for | cakes without | icing, | |||||||
e.g. fruit cake and | 750 | g | 180 | W, 10 | mins. | + 90 | W, | 15 | , | 20 |
| minscream. or | gelatine. |
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cheese | cake |
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Defrosting, heating up or Take ready%made meals out of their packaging They
cooking frozen foods will heat up more quickly and evenly if you place in microwavable dishes Different parts of the meal may heat up at different rates
Food which is laid flat heats | up quicker than if it | ||||
piled high Therefore it is | best to spread out the fo | ||||
so that it lies flat in the | container You should not | ||||
place layers of food on top of each other | |||||
Always | cover | the | food If | you | do not have a suitab |
for your | dish | use | a plate | or | special microwave foil |
You should stir or turn the food two to three times during heating
Once you have heated up the meals leave them t stand for another 2 to 5 minutes so that the temperature can stabilize
The individual taste of the food is retained to a lar degree You can therefore go easy on salt and spi
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| Cooking time | in | minutes | |||||
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Menu, | one,course | meal, ready,made | 300,400 | g | 600 | watts, 11 |
| , | 15 | mins.covered | ||||||
meal in two to three parts |
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Soups |
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| 400,500 | g | 600 | watts, 8 , 13 mins. covered | |||||||||
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Stews |
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| 500 | g |
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| 600 | watts, 10 | , 15 mins.covered | |||||
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| 1.000 | g |
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| 600 | watts, 20 | , 25 mins. | ||||||
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Slices | or pieces | of meat in sauce, | 500 | g |
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| 600 | watts, 12 | , 17 mins.covered | ||||||
e.g. goulash |
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| 1.000 | g |
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| 600 | watts, 25 |
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Fish, |
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| 400 | g |
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| 600 | watts, 10 |
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e.g. fillets |
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| 800 | g |
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| 600 | watts, 18 |
| , | 23 | mins. | |||
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