Copies of the I/B. Please reproduce them without any changes
except under special instruction from Team International BELGIUM.
The pages must be reproduced and folded in order to obtain a
booklet A5 (+/- 148.5 mm width x 210 mm height). When folding,
make sure you keep the good numbering when you turn the pages
of the I/B. Don’t change the page numbering. Keep the language
integrity.
26
SC MW 2500 DG - 140703
Assembly page 26/56
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TIPS FOR THE PREPARATION OF FOOD
The following basic rules should be observed to cook food in the appliance:
Cooking time
• Small amounts cook faster than big quantities. When doubling the amount, the cooking time
increases by more than the double.
• Vegetables that are cut into pieces and small pieces of meat or fish cook faster than big
pieces. For goulash, stews and braised meat, the meat should be cut into pieces of maximum
2 x 2 cm.
• The compactness of the food is very important for the cooking time as well. The more
compact the food, the longer the cooking time.
• Whole steaks need more cooking time than stews.
• A steak needs more cooking time than a dish with minced meat.
• The colder the foodstuffs, the longer the cooking time. Foodstuffs on room temperature will
be cooked faster than foodstuffs coming out of the refrigerator or freezer.
• When cooking vegetables, the cooking time depends on their freshness. Therefore check the
vegetables during cooking and decrease or increase the cooking time accordingly.
• A short cooking time in the appliance assures that the food is not cooked to a pulp. You can
add some water if necessary.
• When cooking fish or vegetables only small amounts of water are necessary.
Microwave
The choice of the power level depends on the state of the food that needs to be cooked.
In most cases the highest power is used.
• The highest setting is used among other things to heat dishes fast and to boil water.
• The low settings are preferably used to defrost and to cook dishes with cheese, milk or eggs.
(Eggs in their shell must not be heated in the microwave oven as they might explode.) The low
settings are also used to end the cooking of the food or to maintain its flavour.
General tips
• If a whole meal is cooked in the appliance, it is recommended to heat the compact
foodstuffs such as potatoes first. When these are cooked, they should be covered, and then
the rest of the meal can be cooked.
• Most foodstuffs should be covered. A tight covering maintains the steam and humidity which
decreases the cooking time. This is especially applicable for vegetables, fish and stews.
• Covering the food also means that the heat is distributed better which makes the cooking
faster and the taste will be improved.
• To get the best result, the foodstuffs have to be placed correctly as the microwave radiation
is at its strongest in the middle of the appliance. For instance for the preparation of potatoes,
these should be placed close to the edge of the glass turntable to cook them evenly.
• To cook compact dishes with meat or poultry evenly, it is important to turn the pieces a few
times.
• You can also bake with the appliance, but no pastries in which yeast is being used.
• When cooking food with a thick skin such as potatoes, apples, whole courgettes or
chestnuts you should pierce the skin so that the foodstuffs will not explode.
• For a traditional oven, the door should be opened as little as possible. It is not the same for
this appliance: opening the door does not waste any energy. You can open the door as much
as you like to check the food.
