Gaggenau EM 220, Operating And Assembly Instructions Manual, Page: 19 / 28

Practical tips on microwave use
When defrosting, always place the food in an open
container (without lid) or in the glass tray.
When defrosting meat, you will obtain the best
results when the meat pieces, e.g. minced meat,
have been frozen flat within the container.
Take particular care not to overcook the food!
Cooking in a microwave means short cooking and
heating times. It can be very easy to forget about
when the food will be ready. To be on the safe side,
use a slightly shorter cooking time, check the food,
and then continue cooking if necessary.
Flat pieces of food will cook quicker than thick
pieces. For this reason, distribute the food as
evenly as possible in the respective container. You
should also avoid placing pieces of food on top of
each other.
The containers into which the food is placed should
be closed properly. If you do not have the matching
lid for a container, simply use a plate, heat-resistant
plastic foil or special microwave foil.
The greater the volume of food, the longer the
cooking/heating time will be. The rule of thumb is:
double the volume = double the time, half the
volume = half the time.
Never insert too much at once into the microwave.
Small amounts will cook much better than large
amounts. Furthermore, it is often more efficient to
cook or heat two portions separately than at the
same time.
For some foodstuffs, it may be necessary to stir (e.g.
stew) or turn (e.g. large roast) the food.
In microwave cooking, it is no longer necessary to
add the customary amounts of oil or water.
Moistening the food with water and brushing roasts
with oil is sufficient.
Use salt and other condiments sparingly, as
microwave cooking generally retains most of the
food’s characteristic taste.
Having removed the cooked food from the
microwave, you should allow the food to stand for a
while. This enables the heat to distribute itself more
evenly, and also ensures a 'persistent' cooking
effect.
Practical tips on grilling
Use only well-hung meat with all fat and sinews
removed. Rinse the meat briefly, dab dry with
kitchen roll and then season. Do not season the
meat with salt until it has been grilled.
Beef or pork steaks should be cut approx. 2 – 3 cm
thick. Push flatter pieces together to form a round
slice, place a piece of string around the outside
and tie together.
It is recommended to insert the glass tray on the
first or second level.
When grilling, always close the oven door.
Turn the food once after approximately 2/3 of the
cooking time. It is recommended to turn the food
with a pair of barbecue tongs. Do not prick the food
with a fork, otherwise the juices will run out and the
meat will be dry.
Remember, red meat, e.g. beef, browns more
quickly than white meat, e.g. veal and pork. Grilled
white meat or even fish fillet is often only lightly
browned on the outside, but is still cooked and
juicy on the inside.
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5. Practical tips