10
sometimes a part of the food cooks although other parts still remain frozen. In actual usage of
frozen foods, you should not normally completely defrost food, but 70% defrosting in the oven is
quite good for the next step of preparing the food for cooking.
2. To defrost evenly, turn over or rearrange the food during defrosting.
3. To defrost fatty meat, heat for a short time in the oven and leave it to stand at room temperature,
or heat it intermittently until defrosted.
4. When you defrost a whole chicken, or any frozen food of irregular shape, wrap legs or thin parts
with aluminum foil. Otherwise thin parts will be defrosted faster and sometimes cooked before
other parts have properly defrosted. For big pieces of meat, wrap the sides with aluminum foil so
that they will be uniformly thawed by vertical microwaves only.
5. Ice should be removed at times during defrosting.
F
OR BEST RESULTS
1. when determining time for particular foods, always figure minimum time and check occasionally
during cooking for progress. The microwave oven cooks so quickly, therefore it is easy to
overcook your foods.
2. Be careful of the cooking time for small quantities of foods, or foods with low water content. They
may burn if cooked too long.
3. Do not use the oven for drying kitchen towels or napkins. They may burn if heated too long.
4. Do not try to boil eggs in the oven.
5. When you cook an egg, be sure to pierce the yolk membrane prior to placing into the oven to
prevent the egg bursting.
F
OR EVEN FINISHED COOKING
Open the door and give the dish a half turn, or turn the food over during cooking. This helps to
achieve more even cooking. When you cook chicken the legs cook faster than other parts. Wrap the
legs with aluminum foil during cooking to reflect the microwave energy in order to create even
cooking.
I
MPORTANT RECOMMENDATIONS
Cooking should be done only with the microwave safe vessels; we cannot use steel or any other
vessel.
1. Temperature of foods. ---for best results it is recommended that foods conventionally prepared be
slightly undercooked when subsequently heated in this oven.
2. Remember that after the heating cycle has been completed, internal food temperatures continue
to rise slightly in foods heated in this oven.
3. A major abuse of microwave applications is the category of breads, pastries and pies are drier
than insides or fillings, they heat more slowly. Therefore, baked foods should only be heated until
the crust is warm to the touch (45
℃
-55
℃
).
4. Do not overheat your food: 99% of all food quantity complaints of microwave-heated foods can be
