GB-21
DEUTSCH
ESP
AñOL
NEDERLANDS
IT
ALIANO
FRANÇAIS
ENGLISH
POLSKI
COVERING
Covering ensures that the moisture
is retained in the food and the
cooking time is shortened. Cover
the dish with a cover, microwave
foil or a special lid. Do not cover
foods on which a crust should form,
e.g. roasts or chicken. The rule is that foods which
are covered in a conventional cooker should also be
covered in a microwave oven. Foods that are cooked
without a cover in the cooker can also be cooked
without a cover in the microwave.
IRREGULAR SECTIONS
Place the thicker or more compact
side outwards. Lay vegetables (e.g.
broccoli) with their stems outwards.
Thicker sections require a longer
cooking time and acquire more
microwave energy on the outer sides
with the result that the food cooks evenly.
STIRRING
Stirring food is necessary as the
microwaves initially heat the outer
areas. The temperature is balanced
as a result and the food is heated
evenly.
ARRANGING
Arrange several individual portions (e.g. pudding bowls,
cups or jacket potatoes) in a ring on the revolving plate.
Leave space between the portions so that the microwave
energy can penetrate from all sides.
TURNING
Turn medium-sized portions such as hamburgers and
steaks once during the cooking process to shorten
the cooking time. Large portions such as roasts and
chicken must be turned as the side facing upward
acquires more microwave energy and could dry out if
it is not turned.
STANDING TIME
Respect for standing time is one
of the most important rules for
microwave use. Almost all foods
that are thawed, heated or cooked
in a microwave require a shorter or
longer standing time during which
the temperature becomes balanced and the liquid can
be distributed evenly in the food.
TIPS AND TECHNIQUES
R-68ST-A [06_02 EN] CkBk.indd 21
R-68ST-A [06_02 EN] CkBk.indd 21
7/14/09 10:11:17 AM
7/14/09 10:11:17 AM
