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Liquid content
• As microwaves are sensitive against li-
quids, liquid content will effect the cooking
time. Meals with natural liquid ingredients
(eg. vegetables, fish and poultry) will cook
faster and easier. It is recommended to
add water when cooking dry foods such
as rice and legumes.
• It should be noted that the microwave re-
moves moisture, so before cooking drier
items such as certain vegetables, you
should soak them with a little water or
wrap them so that they retain their mois-
ture.
• When cooking foods that contain very little
water (like defrosting bread, popping pop-
corn), evaporation happens very quickly. In
this case, the oven works as if it is empty
and the food may burn. In such a case,
the oven and the container may be dam-
aged. Therefore, only set it to the required
cooking time, and keep a close eye on the
oven during the cooking process.
Steam
• Moisture in food can sometimes cause
steam to form inside the oven while it is
operating. This is normal.
Sugar
• Follow the recommendations in the mi-
crowave recipe book when making dishes
with a very high sugar content, such as
puddings and pies. If you exceed the re-
commended cooking time, it may cause
the food to burn or damage the oven.
Food density
• Lighter, porous foods like bread and cake
will cook faster than heavier, dense foods
like roasts and stews. Be careful when
heating porous items without hard, dry
surfaces in the microwave.
Bone and fat content
• Bones transmit the heat and fat cooks
faster than the meat. When cooking
pieces of meat that contain bone and fat,
make sure they are spread equally and are
not over cooked.
Color of the dish
• Meat or poultry that has been cooked for
fifteen minutes or longer will darken slightly
with its own fat. To prepare a quickly-
cooked meal with an appetizing and toasty
look, you can coat it with barbecue or soy
sauce. If you use a small amount of this
sauce, it will not affect the taste of the
food itself.
Reducing the internal pressure of food
• Most food are covered with skin. As they
cook, pressure builds up inside them and
this can cause them to burst. To prevent
this, the skin must be punctured with a
fork or knife. You should apply this pro-
cess on potatoes, chicken livers, mussels,
egg yolks, sausages, and certain types of
fruit and vegetables.
Turning and stirring of pieces while
cooking
• Stirring is important while cooking with mi-
crowave. While cooking in a regular man-
ner, food are stirred so that they do not
mash together. While cooking in a mi-
crowave on the other hand, the food are
stirred to ensure that the heat spreads it
equally. As the outer layer will heat faster
than the inside, always stir from the out-
side in.
• Large, long pieces such as roasts and
whole poultry should be turned over to en-
sure even top and bottom cooking. Thus
you may also need to turn cut meat and
chicken over.
• Turning and stirring the pieces while cook-
ing is important to ensure they are cooked
evenly throughout.
Different cooking times
• Initially, always try the minimum cooking
time and control if the meal is ready or not.
The cooking times given in this manual are
close estimates. Cooking times may vary
depending on the size and type of food
and container.
Waiting time
• Let the food sit for a while after taking it
out of the oven. When defrosting, cooking
and reheating, letting the pieces sit for a
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