EN / 35
c. Set the time of day by turning the oven
control knob to right/left and activate the
minute field by pushing the oven control
knob once or touching the key once.
ð
The minutes field and the symbol
flash on the timer/duration display.
d. Set the minute by turning the oven con-
trol knob to right/left. Approve the setting
by pushing the oven control knob once or
touching the key once.
ð
The time of day is set and the
symbol illuminates continuously.
6 General Information About Baking
You can find tips on preparing and cooking
your food in this section.
Plus, this section describes some of the
foods tested as producers and the most ap-
propriate settings for these foods. Appropri-
ate oven settings and accessories for these
foods are also indicated.
6.1 General Warnings About Bak-
ing in the Microwave Oven
To prevent overflow when heating water and
other liquids in the microwave oven:
• Do not use closed or narrow lidded con-
tainers.
• Do not over heat.
• Before putting the container into the mi-
crowave, stir it with a spoon and open the
lid, then in the middle of heating stir it
again. Do not leave the spoon inside while
the oven is operational.
• While heating liquids such as soup and
sauce, these liquids may bubble and over-
flow unexpectedly before boiling. While
heating such liquids, do not leave its side.
• While heating baby food or drink inside a
baby bottle, before giving it to the baby,
shake it and control its temperature. Re-
move the lid and the mouthpiece before
heating.
• Remove the food from the plastic package
before cooking or defrosting it. In certain
exceptional cases, you may need to cover
the food with a special nylon stretch film.
• Unless you use specially designed bags
for microwave ovens, do not use your ap-
pliance for popcorn.
• Chocolate candies and baked goods with
low liquid content should be heated care-
fully.
• Eggs in shell and hard-boiled eggs should
not be heated in the microwave, as they
may explode even after being heated in
the microwave.
Advantages of microwave
• In traditional ovens, the heat spread into
the device through electrical elements and
gas hobs penetrate the food from outside
in. Because of that lots of energy was
wasted to heat up the inside air, oven
components and the food containers.
• In microwave oven, the heat is created
through the food itself and the heat wave
moves inside out. There is no heat loss at
the inner walls of the oven or the contain-
ers (if they are the right material for mi-
crowave use), in other words only the food
gets heated.
• Microwave ovens seriously decrease the
cooking time. Microwave cooking requires
about half to one-third of the time required
in normal ovens. This depends on the
density, heat and quantity of the content
to be cooked.
• You may cook the food in its own juice
without adding too much or no seasoning,
and preserve its natural taste.
EN
DE
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