Cooking
Place the food in
When cooking, it is recommended to initially select a power level of 900 W and then, when the food is hot, reduce the power level to 450 W for a more gentle continued cooking.
For dishes such as rice or pudding, first select a power level of 900 W, and then reduce it to 150 W for simmering.
Tips for cooking
The cooking time for vegetables depends on their texture.
Fresh vegetables contain more water than vegetables which have been stored and usually cook more quickly. Add a little water to vegetables which have been kept stored.
Food taken straight from the refrigerator will take longer to cook than food which has been kept at room temperature.
Stir or turn food from time to time during cooking to help it cook more evenly.
Ensure that foods which spoil quickly, such as fish, are thoroughly cooked for an appropriate length of time.
Food with a thick skin or peel, such as tomatoes, sausages, potatoes (cooked in their skins) and eggplant, should be pierced or the skin cut in several places before cooking to allow steam to escape and prevent the food from bursting.
When cooking eggs in their shells in the microwave oven, you must use a specially designed egg boiler.
Otherwise, the eggs will explode, even after being removed from the oven interior.
Eggs can be cooked without their shells in the microwave oven only if the yolk membrane has been punctured several times first. The pressure could otherwise cause the egg yolk to explode.
After cooking
Be careful when removing dishes from the appliance. They may be hot.
Although heat is not normally produced in the cookware itself by the microwaves (apart from stoneware), heat is transferred from the food to the container, which can cause the cookware to become hot.
Allow food to stand at room temperature for a few minutes (standing time) after cooking so that the heat can spread evenly throughout the food and so that a consistent temperature is reached.
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