SUITABLE OVENWARE
WHAT ARE MICROWAVES?
Microwaves are generated in the microwave oven by
a magnetron and cause the water molecules in the
food to oscillate.
Heat is generated by the friction which is caused, with
the result that the food is thawed, heated or cooked.
and the browning dish. Be careful to adhere exactly to the
pre-heating time given in the manufacturer’s instructions.
Excessive pre-heating can damage the turntable and the
turntable stand or can trigger the safety-device which will
switch off the oven.
METAL
Generally speaking, metal should not be used, since
microwaves do not pass through metal and therefore
cannot reach the food. There are, however, exceptions:
small strips of aluminium foil may be used to cover certain
parts of the food, so that these do not thaw too quickly or
begin to cook (e.g. chicken wings).Small metal skewers
and aluminium containers (e.g. of ready- cooked meals)
can be used. They must, however, be small in relation to
the food, e.g. aluminium containers must be at least
2
/
3
to
3
/
4
filled with food. It is recommended that you transfer
the food into a dish suitable for use in the microwave.
When using aluminium containers or other metal utensils
there must be a gap of approx. 2 cms between them and
the walls of the cooking area, otherwise the walls could
be damaged by possible arcing.
NO UTENSIL SHOULD HAVE A METAL
OVERLAY -
parts such as screws, bands or
handles.
UTENSIL SUITABILITY TEST
If you are not sure whether your utensil is
suitable for use in your microwave oven,
carry out the following test: Place the
utensil into the oven. Place a glass container
filled with 150 ml of water on or next to the utensil.
Switch on the oven at 800 W power for 1 to 2 minutes.
If the utensil stays cool or just warm to the touch, it is
suitable. Do not use this test on a plastic utensil. It could
melt.
TIME SETTINGS
In general the thawing, heating and cooking times are
significantly shorter than when using a conventional
cooker or oven. For this reason you should adhere to
the recommended times given in this cookery book.
It is better to set the times too short, rather than too
long. Test the food after it has been cooked. It is better
to have to cook something for a little longer than to
overcook it.
GLASS AND CERAMIC GLASS
Heat-resistant glass utensils are very
suitable. The cooking process can be
observed from all sides. They must not,
however, contain any metal (e.g. lead
crystal), nor have a metallic overlay (e.g.
gold edge, cobalt blue finish).
CERAMICS
Generally very suitable. Ceramics must be glazed,
since with unglazed ceramics moisture can get into the
ceramic. Moisture causes the material to heat up and
may make it shatter. If you are not certain whether your
utensil is suitable for the microwave, carry out the utensil
suitability test.
PORCELAIN
Very suitable. Ensure that the porcelain does not have a
gold or silver overlay and that it does not contain any
metal.
PLASTIC AND PAPER UTENSILS
Heat resistant plastic utensils which are suitable for use in
the microwave can be used to thaw, heat and cook food.
Follow the manufacturer’s recommendations.
Heat-resistant paper made for use in a microwave
oven is also suitable. Follow the manufacturer’s
recommendations.
MICROWAVE FOIL
This, or heat-resistant foil, is very suitable for covering
or wrapping. Please follow the manufacturer’s
recommendations.
ROASTING BAGS
Can be used in a microwave oven. Metal clips are not
suitable for fastening them since the roasting bag foil
might melt. Fasten the roasting bag with string and pierce
it several times with a fork. Non heat-resistant food wraps
are not recommended for use in a microwave oven.
BROWNING DISH
A special microwave dish made from ceramic glass with a
metal alloy base, which allows food to be browned.
When using the browning dish a suitable insulator, e.g.
a porcelain plate, must be placed between the turntable
154/GB-15
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