BORETTI VFP104MIX, Руководство по установке

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1.6 Containers for various types of cooking
In the microwave only and combined microwave functions, all glass (better if Pyrex), ceramic, porcelain, ear-
thenware containers can be used, so long as they are not decorated or have no metallic parts (gold trim,
handles, feet). It is also possible to use heat resistant plastic containers but just for “only microwave” cooking.
However, if in any doubt of whether to use or not a particular container, you can carry out this simple test: place
the empty container in the oven for 30 seconds on maximum power (“microwave only” function).
If the container stays cold or heats slightly it means that it is suitable for microwave cooking.
If on the other hand it becomes very hot (or sparks appear), the container is not suitable. Paper napkins,
cardboard trays and disposable plastic plates can be used as drip collectors during short heating. It is indi-
spensable that size and shape allow a proper rotation. To use large rectangular containers (which cannot rotate
freely inside the oven), block the turntable’s (F) rotation by removing its spindle (D).
Bear in mind that under these conditions, and to ensure satisfactory results, it is necessary to stir the food and
rotate the container a number of times during cooking.
All metallic, wooden, cane and crystal glass containers are not suitable for microwave cooking.
It should be remembered that, as microwaves heat the food and not the container, it is possible to cook food on
the serving plate thus avoiding the use and subsequent cleaning of pots. However, remember that it is possible
that if the food is very hot, then it is this that will heat the plate, making the use of pot holders necessary.
If the oven is used just as a grill, all types of oven ware can be used (see table).
Glass
Pyrex
Pyroceram
Earthenware
Aluminium foil
Plastic
Paper or cardboard
Metallic containers
"Microwave" only function SI SI SI SI NO SI SI NO
Combined "Mic Grill" function NO SI SI SI NO NO NO NO
"Grill" only function NO SI SI SI SI NO NO SI
1.7 General rules and advice for using the oven
Microwaves are electromagnetic radiation also present in nature in the form of light waves (for example:
sunlight) which, inside the oven, penetrate into the food from all directions and heat the water, fat and sugar
molecules. Heat is produced very quickly just in the food, whereas the container heats up indirectly through
heat transfer from the hot food. This stops the food from sticking to the container making it possible to use (or,
in some cases, not use at all) very little fat during the cooking process.
As it is low in fats, microwave cooking is judged to be very healthy and dietetic. Furthermore, with respect to
traditional systems, cooking takes place at lower temperatures and therefore, dehydrating less, the food does
not lose its nutrients and keeps its fl avour.