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ENGLISH
TIPS AND ADVICE
TURNING
M e d ium-siz e d ite ms, suc h a s ha mb urg e rs a nd
steaks, sho uld be turned o ver o nce during co o king ,
in o rd e r to sho rte n the c o o king p ro c e ss. La rg e
items, such as ro asts and chickens, must be turned,
sinc e the up p e r sid e re c e ive s mo re mic ro w a ve
energ y and co uld dry o ut if no t turned.
STANDING TIME
Keeping to the sta nding time is o ne o f the mo st
impo rtant rules with micro waves. Almo st all fo o ds,
w hic h a re tha w e d , he a te d o r c o o ke d in the
microwave, require a certain amount of time to stand,
during which temperature equalisatio n takes place
and the moisture in the food is evenly distributed.
BROWNING AGENTS
After more than 15 minutes' cooking time food acquires
a brownness, although this is not comparable to the
deep b ro wnness a nd crispness o b tained thro ug h
conventional cooking. In order to obtain an appetising
brown colour you can use browning agents. For the
most part they simultaneously act as seasoning agents.
In the following table you will find some suggestions
for substances you might use for browning and some
of the uses to which you might put them.
BROWNING AGENT
Melted butter and dried paprika
Dried paprika
So ya sauce
Barbecue and W o rcestershire sauce, G ravy
Rendered do wn baco n fat o r dried o nio ns
Co co a, cho co late flakes, bro wn icing ,
ho ney and marmalade
Poultry
O ven baked dishes"Cheese
toasties"
Meat and poultry
Roasts, Rissoles, Small roasted
items
O ven baked dishes, toasted
items, soups, stews
Cakes and desserts
Co at the po ultry with the
butter/ paprika mixture
Dust with paprika
Co at with the sauce
Co at with the sauce
Sprinkle pieces o f baco n o r
dried o nio ns o n to p
Sprinkle pieces on top of cakes
and desserts or use to glaze
DISH
METHOD
HEATING
●
Ready-prepared meals in aluminium co ntainers
sho uld b e re mo ve d fro m the a luminium
co ntainer and heated o n a plate o r in a dish.
●
Remo ve the lids fro m firmly clo sed co ntainers.
●
Fo o d sho uld be co vered with micro wave fo il, a
plate o r co ver (o btainable fro m sto res), so that
the surface do es no t dry o ut. Drinks need no t be
co vered.
●
W hen bo iling liquids such as water, co ffee, tea
o r milk, place a g lass stirrer in the co ntainer.
●
If po ssible, stir larg e quantities fro m time to time,
to e nsure tha t the te mp e ra ture is e ve nly
distributed.
●
The times are fo r fo o d at a ro o m temperature o f
2 0 ° C. The heating time fo r fo o d sto red in a
refrig erato r sho uld be increased slig htly.
●
After hea ting a llo w the fo o d to sta nd fo r 1 -2
minutes, so that the temperature inside the fo o d
can be evenly distributed (standing time).
●
The times g iven a re g uidelines whic h c a n b e
va rie d a c c o rd ing to the initia l te mp e ra ture ,
weig ht, water co ntent, fat co ntent o r the result
which yo u wish to achieve.
DEFROSTING
Yo ur micro wave is ideal fo r thawing. Thawing times
are usually co nsiderably sho rter than in traditio nal
metho ds. Here are a few tips. Take the frozen item out
of its packaging and place on a plate for thawing.
Boxes and Containers
Bo xes and co ntainers suitable fo r micro waves are
particularly good for thawing and heating food, since
they can withstand temperatures in a deep freeze
(do wn to appro x. –4 0 ° C) as well as being heat-
resistant (up to approx. 220° C). You can therefore use
the same co ntainer to freeze, thaw, heat and even
cook the food, without having to transfer it.
Covering
Cover thin parts with small strips of aluminium foil before
thawing. Thawed or warm parts should likewise be covered
with aluminium strips during thawing. This stops the thin parts
becoming too hot while thicker parts are still frozen.
Correct setting
It is better to choose a setting which is too low rather
than o ne which is to o hig h. By so do ing yo u will
ensure that the food thaws evenly. If the microwave
setting is too high, the surface of the food will already
have begun to cook while the inside is still frozen.
R-605 English 1/21/02 8:56 AM Page 11
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