Loading ...
Loading ...
Loading ...
48
4. Microwave cooking
4.1 Basics of microwave cooking
1. Arrange your food carefully. Place thick pieces at the outer areas of your
arrangement.
2. Consider the cooking times. Choose the shortest time available. If needed, add
some more cooking time later. Any food, which is cooked too long in a
microwave, can begin to fume or catch fire.
3. Cover food while it is cooking. Covering avoids splashes and enhances an even
cooking procedure.
4. Turn over your food once while cooking it. Food like chicken or hamburgers
will then cook faster. Larger pieces like roasts must be turned over at least once.
5. Rearrange food like meat-balls in the middle of the cooking time from the outer
areas to the inner ones (and inversely) and also turn them over.
6. If you use microwave-safe plastic wrap, it must not contact the food as the wrap
may melt.
7. Some microwave-safe plastic cookware might not be suitable for cooking food
with a high content of fat and sugar. Moreover, the preheating time specified in
the dish instruction manual must not be exceeded.
4.2 Suitable materials for microwave cooking
1. Use microwave-safe cookware made of heat-resistant ceramic, glass or plastic
only.
2. Do not use metal-made cookware or other metal-made items or plates with
metal-made ornaments. Microwave radiation cannot penetrate metal.
3. WARNING! Metal can generate sparks. RISK OF FIRE.
Material
Remarks
Aluminium foil
Only suitable to protect small parts of the food. You
can cover the thin parts of meat or poultry using
small parts of aluminium foil as an overcooking-
protection. When the parts of the aluminium foil are
too close to the walls of the appliance, sparking can
occur. The aluminium foil must be at least 2.5 cm
away from the walls of the appliance.
Browning dishes
Observe the information given by the relevant
manufacturer. The bottom of the browning dish
must be at least 5 mm above the turntable. Improper
use can break the turntable.
Tableware
Use microwave-safe tableware only. Observe the
Loading ...
Loading ...
Loading ...