ETNA SM822RVS, Руководство пользователя

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EN 11
Warming up and cooking
• The microwave always heats with the same intensity. The more you place in the microwave,
the longer the cooking time.
• Flat, level dishes heat up more quickly than narrow, tall dishes.
• Covering dishes with microwave film or a fitting lid prevents spattering, reduces cooking
time and helps retain moisture levels. After cooking, remove the foil or lid carefully. Please
note! The steam released can be extremely hot!
• Dishes that dry out quickly can be moistened. Briefly place potatoes and vegetables in cold
water before you place them in the microwave. This prevents a skin forming.
• For an even result it is best to stir or turn a dish a few times.
• For warming up dishes that have already been cooked, always use the highest
microwave setting.
• You don't need much water, salt or herbs for the cooking. Salt is best added after cooking.
This prevents moisture from being removed from the food.
• After the microwave has been switched off, the dish continues cooking for a short time.
Take this into account and don't heat up the dish for too long.
Please note!
When heating small quantities of powdery products (such as when drying herbs), always
place a small cup of water in the microwave. Otherwise there is a possibility of self-
combustion if small quantities are heated.
Defrosting
• Always defrost large compact items using the power suitable for this purpose (see table
with power levels and applications). Because the dish is defrosted gradually and evenly,
you don't run the risk that the outside dries out while the core is still frozen.
• To accelerate the defrosting process, it is advised to separate the food into sections after
a certain amount of time.
• For large pieces of meat and compact dishes, allow time for two breaks in the
defrosting process.
• When defrosting an irregularly formed dish, you can cover thin areas halfway through
the defrosting process or wrap them with aluminium foil.
COOKING TIPS