Timed cooking
You can set the appliance to start cooking at a given time. It is important to ensure that the clock on the appliance is correctly set (see the section Setting the clock above) when using this function.
•Set the program/programs normally (as instructed in the sections above), but do not commence cooking by pressing the "Start/+30 Sec./Confirm" button.
•Press the
o The display shows the actual time and the hour digits will begin to flash. o Turn the selector button to set the hours.
o Press the
•Press the "Start/+30Sec./Confirm" button to complete the task. The display switches to showing the clock.
•The appliance commences cooking, once the selected starting time is reached. IMPORTANT! This function should not be used together with the defrosting programs.
IMPORTANT! There is no visible indication on the appliance that it has been preset to automatically start at any given time. Hence, you should make sure that others do not inadvertently remove the food or replace it with other food.
CHILD SAFETY LOCK
The child safety lock prevents small children from using the appliance. The appliance cannot be operated as long as the child safety lock is active. The child safety lock is activated by holding the “Stop/Clear” button down for 3 seconds. A long beep will be heard, and the display shows a lock symbol. To deactivate the child safety lock again, press and hold the "Stop/Clear" button for 3 seconds. The symbol will then disappear from the display.
TIPS FOR FOOD PREPARATION
When preparing food in the apparatus, the following basic rules apply:
Cooking time
Smaller quantities of food cook more rapidly than large quantities. If the amount of food is doubled, the preparation time must correspondingly be more than doubled.
Small pieces of meat, small fish and chopped vegetables cook more quickly than large pieces. For the same reason, it is recommended that if, for example, you wish to make goulash, stews or similar, the meat be cut into pieces no bigger than 2 x 2 cm.
The compactness of the food is also very important for the cooking time. The more compact the food is, the longer it takes to cook.
•Whole joints require a longer cooking time than stewed dishes.
•A joint requires a longer time than a dish using minced meat.
The colder the food, the longer the cooking time needs to be. Food at room temperature will therefore cook faster than food from a fridge or freezer.
When cooking vegetables, the cooking time depends on the freshness of the vegetables. Therefore check the condition of the vegetables, and add or deduct a little time accordingly.
The short cooking time when using a microwave oven means that the food does not overcook.
•If required, a little water can be added.
•When cooking fish and vegetables, you only need to use the minimum of water.
Microwave power
The choice of power setting depends on the condition of the food to be cooked. In most cases, the food is cooked on full power.
•Full power is used, among other things, for reheating food quickly, boiling water or similar.
•Low power is principally used to defrost food and prepare dishes containing cheese, milk or egg. (Whole eggs in their shell cannot be cooked in a microwave oven, as there is a risk of the eggs exploding.) In addition, lower power settings are also used to finish off and to retain the excellent aroma of a dish.
General information on cooking
•If the entire meal is to be cooked in the microwave oven, it is recommended that you start with the most compact foods, such as potatoes. Once these are ready, cover them while the rest of the food cooks.
•Most food should be covered. A
Covering food also distributes the heat better, thus ensuring rapid and excellent results.
•In order to achieve the best possible results, it is important to position the food correctly, as the microwave rays are most powerful at the centre of the oven compartment. If, for example, you are baking potatoes, you should position them along the edge of the glass turntable so that they cook evenly.
•In order to cook compact dishes such as meat and poultry evenly, it is important to turn the pieces of meat a few times.
•You can bake in a microwave oven, although not with recipes that include yeast.
•When preparing food with a thick skin, e.g. potatoes, apples, whole squash or chestnuts, you should prick holes in the skin to prevent the food from bursting during cooking.
•When preparing food in a “traditional” oven, you normally avoid opening the oven door as much as possible. This is not the case with microwaves: no energy or significant heat is lost. In other words, you can open the oven door and look at the food as often as you want.
Important safety measures when preparing food
•If using the apparatus to heat baby food or liquids in a feeding bottle, you must always stir the food/liquid and check the temperature thoroughly before serving.
This ensures that the heat is evenly distributed and avoids scalding injuries.
The lid and/or teat must NOT be fitted on a feeding bottle when it is placed in the appliance.
•If some foods are heated too long, they may char and give off smoke. If this happens, you should leave the oven door closed and switch off the apparatus completely.
•Some foods with low water content, e.g. chocolate in squares and pastries with a sweet filling, should be heated carefully, otherwise they or the container may be ruined.
USING UTENSILS WHEN PREPARING FOOD
Before starting to prepare food in containers, you should check that the containers you wish to use are made of a suitable material, as some types of plastic may become limp and deform, while some types of ceramics may crack (particularly when heating small quantities of food).
In order to test if a container is suitable for use in a microwave oven:
•Place the container in the apparatus.
•At the same time, place a
•Start the apparatus, and run it for
•If the container becomes very hot to the touch, do not use it.
Suitable utensils and materials
When cooking food in the apparatus, you should preferably use the following utensils and materials:
Glass and glass bowls
Stoneware (glazed and unglazed). The food stays hot longer in glazed stoneware than in other dishes.
Plastic containers. Can be used for many heating purposes. Caution! Plastic containers made from melamine, polyethylene and phenol must NOT be used. Porcelain. All porcelain can be used in apparatus, although fireproof porcelain is preferable.
Fireproof covered dishes. Glass dishes with lids that fit so closely that steam cannot escape are ideal for vegetables and fruit to which no liquid is added (however, the cooking time must not exceed 5 minutes).
Browning dishes. You must be very careful when using this type of dish. Never heat the browning dish for more than 5 minutes on the turntable. Suitable insulation, such as a
Microwave oven roasting film can be used, particularly for soups, sauces, stewed dishes or when defrosting food. Can also be used as a loose covering to prevent fat, etc. from spraying out into the oven compartment.
Kitchen roll is ideal, as it absorbs moisture and fat. For example, bacon can be placed in layers, with kitchen roll between each layer. The bacon will then be completely crispy, as it does not sit in its own fat.
Wet kitchen roll can be used for fish or vegetables. Covering the food prevents it from drying out.
Greaseproof paper Fish, large vegetables, such as cauliflower, corn on the cob and similar can be wrapped in wet greaseproof paper.
Roasting bags are ideal for meat, fish and vegetables. However, they must never be closed using metal clips. Cotton thread should be used instead. Prick the bag with small holes, and place it in the apparatus on a plate or glass dish.
Unsuitable utensils and materials
When you prepare food in the appliance, do not use the following utensils and materials:
Sealed glass jars/bottles with small openings, as they may explode. General purpose thermometers
Silver foil/foil trays, as the microwave rays cannot penetrate the material and the food will not cook.
Recycled paper, as it may contain small metal splinters that could cause sparks and/or a fire.
Closed tins/containers with tightly sealed lids, as excess pressure may cause the tin/container to explode.
Metal clips and lids/film containing metallic threads, since they can cause sparks in the microwave oven and must therefore be removed.
Metal bowls/containers and packaging, unless they are designed specifically for use in apparatus. The microwaves are reflected and cannot penetrate the food through the metal.
Plates, dishes and bowls/containers with metal, gold and silver decorations. They may break and/or cause sparks to form in the oven compartment.
CLEANING
When cleaning the apparatus, you should pay attention to the following points:
•Turn off the appliance and remove the plug (9) from the wall socket before cleaning.
•Never use scouring powder, steel scourers or other strong cleaning agents to clean the interior or exterior surfaces of the apparatus, as they may scratch the surfaces. Instead use a cloth dampened with hot water, and add
•Make sure that no water gets into the vent holes.
20
