24
TIPS AND ADVICE
BEFORE YOU START...
To make it as easy as possible to use the
microwave oven we have put together a few hints
and tips for you. Only switch on the oven when the
food is already inside.
SETTING THE COOKING TIME
Defrosting, re-heating and cooking times are
generally much shorter than in a conventional
oven or hob. So you will need to consult this book
for the recommended cooking times. It is better to
set shorter rather than longer cooking times.
Always test the food after the cooking time has
elapsed. It is better then to continue cooking it for
a little longer, than to have overcooked food.
STARTING TEMPERATURE
Defrosting, re-heating and cooking times depend
on the temperature of the food when you start. For
example, deep frozen and refridgerated food will
need longer than food that is at room temperature.
Standard storage temperaturs of food are assumed
for re-heating and cooking times (refridgerator
temperature of 5° C, Room temperature of
approximately 20° C). For defrosting food a starting
temperature of -18° C is assumed.
Cook
popcorn
only in special microwave safe
containers. Refer exactly to the manufacturer’s
instructions. Do not use a normal paper or glass
container.
Do not cook
eggs
in the unbroken shells. Pressure
builds up inside the shell and this
may result in the egg exploding.
Do not heat
oil or fat
for deep-
frying inside the microwave
oven. It is impossible to control
the temperature of the oil and it
may suddenly splash out of the
pan.
Do not heat
sealed containers
such as jars or tins. The pressure
inside the container could cause the container to
explode. (The exception is when you are making
preserves).
COOKING TIMES
All the times given in this cookery book are
guidelines, which can be varied according to the
initial temperature, weight and condition of the
food (water or fat content etc.).
SALT, SPICES AND HERBS
Food cooked in your microwave retains its individual
flavour better than it does when conventional
preparation methods are used. For this reason you
should use salt sparingly and normally add it only after
cooking. Salt absorbs liquid and dries out the outer layer
of food. Herbs and spices can be used as normal.
TYPES OF USE
Microwave: you can defrost frozen foods in a
short time.
Combined operation: With the combination of
microwave and grill you can cook and roast at the
same time. Therefore, the advantages of these
appliances will combine sensibly and mutually. The
heat of the grill quickly seals the pores of the food
and the microwave functions for a short time. The
food keeps its moisture inside and is crispy on the
outside.
Grill: Your oven is provided with a quartz grill,
which you can also use without microwave
operation like any other conventional grill.
COOKING TEST
The cooking status of meals can be tested as with
conventional preparation:
●
Food thermometer: Each food has a certain
interior temperature at the end of the heating
process. With a food thermometer you can
determine whether the food is hot or cooked
enough.
●
Fork: You can check fish with a fork. If the fish
meat is no longer clear and comes easily from
the fishbones, it is. If it is over-cooked, it
becomes tough and dry.
●
Wooden skewer: Cakes and bread can be
tested by inserting a wooden skewer. If the
skewer remains clean and dry after pulling it
out they are done.§
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