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EN 12
Microwaves
Microwaves are high-frequency electromagnetic waves. The energy makes it possible to cook
or warm up a dish without affecting the form or colour.
Cooking principle
• The microwaves the microwave generates are spread evenly by a distribution system.
This cooks the dish evenly.
• The food absorbs the microwaves to a depth of approximately 2.5 cm. Cooking then
continues, because the heat is spread in the dish.
• The cooking times vary and depend on the dish you use and the properties of the food:
▷ Quantity and density
▷ Moisture content
▷ Starting temperature (whether or not it is chilled)
Please note!
The dish is cooked from the inside out by means of heat distribution. The cooking
continues even when you take the dish from the oven. Standing times in recipes should
therefore be adhered to, in order to ensure:
• Even heating into the middle of the dish.
• Equal temperatures in all parts of the dish.
Microwave power setting
Power Use
1000 W
• For quick heating of drinks, water and dishes containing a lot of moisture.
• For cooking fresh or frozen vegetables.
750 W
• For prepairing and heating of drinks and dishes.
600 W
• For melting chocolate.For cooking fish and seafood.
• For heating on two levels.
• For cooking dried beans at low temperatures.
• For heating or cooking delicate dishes with eggs.
360 W
• For cooking dairy products or jam at low temperatures.
180 W
• For fast defrosting of dishes.
• For softening butter or ice cream.
90 W
• For defrosting cakes containing cream.
USE
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