Usage, Tables and Tips
Microwave
Information about operation
General
•After switching off the appliance let the food stand for a few minutes (see Microwave Tables: Standing Time).
•Remove aluminium foil packaging, metal containers, etc. before pre- paring the food.
Cooking
–If possible, cook food covered with microwave safe material. Only cook food uncovered, if a crust is to be retained.
–Chilled or frozen foods require a longer cooking time.
–Dishes containing sauce should be stirred from time to time.
–Cook vegetables that have a firm structure, such as carrots, peas or cauliflower, in water.
–Turn larger pieces about halfway through the cooking time.
–Cut vegetables in to similarly sized pieces, if possible.
–Use flat, wide dishes.
Defrosting meat, poultry, fish
–Place the frozen, unwrapped food on a small upturned plate with a container underneath or on a defrosting rack or plastic sieve so that the defrosting liquid can run off.
–Turn the food after half of the defrosting time. If possible, divide, remove pieces that have started to defrost.
Defrosting butter, portions of gateau, quark
–Do not defrost completely in the appliance but leave to defrost at room temperature. This gives a more even result. Remove any metal or aluminium packaging or parts before defrosting completely.
Defrosting fruit, vegetables
–Do not completely defrost fruit and vegetables, which are to be further prepared while still raw, in the appliance, but at room tem- perature.
–Fruit and vegetables that are to be cooked, can be cooked directly using a high microwave power, without being defrosted.
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