Microwave Oven / User Manual
34 / EN
5 Expert cooking guide
Sparks are generated between the tin and the
wire rack.
Check that the tin is clean on the outside. Change the position of the tin in
the cooking compartment. If this does not help, continue baking but without
the microwave. The baking time will then be longer.
5.5 Roasting and grilling
About the tables
The temperature and roasting time depend on the type and amount of food being cooked. This is why
temperature ranges are given in the tables. Begin with the lower temperature and, if necessary, use a
higher setting the next time,
For more information, see the section entitled Tips for grilling and roasting which follows the tables.
Ovenware
You may use any heatresistant ovenware which is suitable for use in a microwave. Metal roasting dis-
hes are not suitable for roasting with microwaves.
The ovenware can become very hot. Use oven gloves to take the ovenware out of the oven.
Place hot glass ovenware on a dry kitchen towel after they have been removed from the oven. The glass
could crack if placed on a cold or wet surface.
Tips for roasting notes
•
Use a deep roasting dish for roasting meat and poultry.
•
Check that your ovenware fits in the cooking compartment. It should not be too big.
•
Meat:
Cover approx. two thirds of the ovenware base with liquid. Add slightly more liquid for pot ro-
asts. Turn pieces of meat halfway through the cooking time. When the roast is ready, turn off the oven
and allow it to rest for an additional 10 minutes. This allows better distribution of the meat juices.
•
Poultry:
Turn the pieces of meat after Z of the cooking time has elapsed.
Tips for grilling Notes
•
Always keep the oven door closed when grilling and do not preheat.
•
As far as possible, the pieces of food you are grilling should be of equal thickness. Steaks should be at
least 2 to 3 cm thick. This will allow them to brown evenly and remain succulent and juicy. Do not add
salt to steaks until they have been grilled.
•
Use tongs to turn the pieces of food you are grilling. If you pierce the meat with a fork, the juices will
run out and it will become dry.
•
Dark meat, e.g. beef, browns more quickly than lighter- coloured meat such as veal or pork. When
grilling light-coloured meat or fish, these often only brown slightly on the surface, although they are
cooked and juicy on the inside.
•
The grill element switches off and on again automatically. This is normal. The grill setting determines
how frequently this will happen.
Beef notes
•
Turn pot-roasted beef after Y and Z of the cooking time. Finally, allow to stand for approx. a further
10 minutes.
