Cooking with the microwave
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Size and shape of microwave-safe containers
Flat, wide containers are better than narrow, tall ones. ‘Flat’ foods can cook through
more evenly.
Round or oval containers are better than square ones. There is a risk of localised
overheating in the corners of square containers.
Materials of limited suitability
• Earthenware and ceramics. Only use earthenware containers for defrosting and
for short cooking times, since cracks may form in the earthenware due to the air
and water content.
• Only use dishes with gold or silver decoration if the manufacturer labels them
‘microwave-safe’.
• Do not use large amounts of aluminium foil. However, it can be used in small
pieces to cover delicate parts. Also cover the corners of containers to prevent
boiling over because the microwave energy is mainly concentrated in the
corners. Keep a distance of 2.5 cm between the foil and the internal wall.
• Aluminium trays (e.g. for instant meals) may be suitable but must be at least 3
cm tall to be used in the microwave.
Unsuitable materials
• Metal, that is, all metal saucepans, metal frying pans and metal lids.
NOTICE!
Risk of damage to property!
There is a risk that the appliance will be damaged if it is handled
incorrectly.
− Never use dishes with metal decoration, metal dishes or grilling
racks in the microwave because sparking can result in damage
to the appliance or to the dish.
− Do not use crystal or lead crystal glass in the microwave. It can
shatter, and coloured glass can discolour.
− Do not use any materials that are not heat resistant. They can
deform or even burn.
