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To be taken into consideration...
•
Foods have different shapes and compositions. They are prepared in
different amounts. Therefore the necessary times and powers for de-
frosting, heating and cooking are all different. As a rough guide:
Double the amount = almost double the time
•
When heating with the microwave the heat is produced in the food
itself. For this reason all places cannot be heated at the same time.
The heated dishes should therefore be stirred or turned, above all in
the case of larger amounts of food.
•
In the tables
standing time
is given. Let the food stand, in the appli-
ance or outside it, so that the heat is distributed more evenly.
•
You get better results in cooking rice in flat, wide containers.
Microwave Cooking Table
Defrosting
Dish
Microwave
M
Size (g)
Power
(Watts)
Cook-
ing time
(Mins.)
Standing
time
(Mins.)
Notes
Meat
Meat generally
500
200
10-12
10-15
Turn halfway
through cooking
time
Steaks
200
200
3-5
5-10
Turn halfway
through cooking
time, remove de-
frosted parts
Mixed minced meat
500
200
10-15
10-15
Goulash
500
200
10-15
10-15
Poultry
Chicken
1000
200
25-30
10-20
Turn halfway
through cooking
time, cover
defrosted parts
with aluminium
foil
Chicken breasts
100-200
200
3-5
10-15
Chicken thighs
100-200
200
3-5
10-15
Duck
2000
200
45-60
20-30
Fish
Fish generally
500
100
10-15
15-20
Turn halfway
through cooking
time
Fish fillet
500
100
10-12
15-20