When cooking liquids, especially when cooking repeatedly or in slim,
high containers, a so-called boiling delay may occur. In this case the
liquid is in fact boiling hot, the typical air bubbles however do not arise.
Shaking, e.g. when taking out the container, may lead to an abruptly
over-boiling due to a chemical reaction, so that the user may scald
himself.
In order to avoid this it is recommended to put e.g. a coffee spoon into
the container during boiling. The boiling delay is thus excluded the
liquid is boiling normally.
Meals with skin, such as sausages or tomatoes, tend to burst during the
heating due to an internal formation of steam.
In order to avoid this unpleasant effect, the food should be pricked a little
before with a fork. Thus the steam can go out and there will be no
tensions and the skin keeps normally to be undamaged.
When using too high capacity levels, that means a too fast heating, the
bursting often can also not be avoided by pricking.
Instant meals in aluminium plates can also be heated in the microwave
oven.
In this connection one has to observe that the microwave energy only
affects the food from above and that the required cooking duration will
thereby be extended.
Furthermore, a distance of 2 cm to the oven wall must be kept to in order
to avoid a sparkover.
Aluminium foil wrapped around thinner parts, such as ends of poultry
legs, shields the microwave energy and thus prevents a too strong
drying up.
Browning dishes, such as crunch plates, are coated with a specially
absorbing metal. Due to this absorption the dishes heat up and it works
in addition like a frying pan. In connection with the grilling function, one
gets, e.g. with pizza or a vegetable cake, a browning from above and
below.
As a rule, the browning dishes are heated 2 to 3 minutes at full capacity
before the food is put in.
CLOSED CONTAINERS
SUCH AS BOTTLES OR
SCREWTAP GLASSES AS
WELL AS EGGS (SHELL!)
DO NOT BELONG IN THE
OVEN!!!
PUT ON POSSIBLE COVERS
TO AVOID THE
EVAPORATION ONLY
LOOSE!
During heating please pay attention that the inner part of the food will achieve at
least a temperature of 70°C.
However, never use liquid thermometers in the oven!!!
Metal in the oven sometimes even very useful:
created by TSE-N, Reiner Kurzke
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