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en How it works
34
Cooking, braising or steaming using the
microwave mode
¡ Use microwave-safe cookware with a lid. Alternat-
ively, you can use a plate or special microwaveable
film to cover the dish.
¡ For cereal products, e.g. rice, use deep cookware
with a lid. Cereal products foam a lot during cook-
ing. Add liquid in accordance with the instructions
and information provided in the recommended set-
tings tables.
¡ Do not wash or dry food. Add 1-3 tablespoons of
water or lemon juice to the food.
¡ Spread the food out so that as much of it as pos-
sible is in contact with the bottom of the cookware.
Food that is in contact with the bottom will cook
more quickly than food that is piled up.
¡ Use salt and seasoning sparingly. When cooking
food using the microwave mode, most of the food's
natural flavour will be retained.
¡ Turn or stir the food 2-3times during cooking.
¡ After cooking, leave the food to rest for 2-3minutes.
24.5 Cooking frozen products
¡ Do not use heavily frosted frozen products.
¡ Remove any ice.
¡ Some frozen products may be unevenly pre-baked.
Uneven browning may remain even after baking.
24.6 Cooking ready meals
¡ Take ready meals out of the packaging.
¡ If you are warming or cooking the ready meal in
cookware, make sure that the cookware is heat-res-
istant.
24.7 List of foods
Recommended settings for a variety of foods, sorted into food categories.
Recommended settings for various types of food
Food Accessory/cook-
ware
Shelf pos-
ition
Heating
function
→Page10
Temperature in
°C
Microwave
power setting
in W
Cooking
time in
mins
Sponge cake, simple Ring-shaped tin
or
Loaf tin
1 160–180 90 30–40
Sponge cake, delicate Loaf tin 1 150–170 - 60–80
Fruit tart or cheesecake
with shortcrust pastry
base
Springform cake
tin, diameter 26 cm
1 160–170 - 65–85
Fruit tart or cheesecake
with shortcrust pastry
base
Springform cake
tin, diameter 26 cm
1 1. 160–180
2. 100
1. 180
2. 0
1. 30–40
2. 20
Sponge cake, 6 eggs Springform cake
tin, diameter28cm
1 150–170
1
- 30–50
Sponge cake, 6 eggs Springform cake
tin, diameter28cm
1 150–170
1
- 30–50
Sponge cake, 6 eggs Springform cake
tin, diameter28cm
1 150–160 - 50–60
Shortcrust tart with moist
topping
Universal pan 1 150–170 - 65–85
Shortcrust tart with moist
topping
Universal pan 1 160–180 - 60–80
Muffins Muffin tray 1 170–190 - 15–30
Small yeast cakes Baking tray 1 160–170 - 30–40
Small yeast cakes Baking tray 1 150–160 - 30–40
Biscuits Baking tray 2 140–160 - 15–30
Biscuits, 2 levels Universal pan
+
Baking tray
3+1 130–150 - 20–35
1
Preheat the appliance.
2
Turn the dish 2/3 of the way through the cooking time.
3
Stir the food one or two times during cooking.
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