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• When cooking vegetables, the
cooking time depends on the
freshness of the vegetables.
Therefore, check the condition of
the vegetables and add or deduct
a little time accordingly.
• The short cooking time when using
an appliance means that the food
does not overcook. If required, a
little water can be added.
• When cooking fish and vegetables,
you only need to use the minimum
of water.
Microwave power
The choice of power setting depends
on the condition of the food to be
cooked.
In most cases, the food is cooked on
full power.
• Full power is used, among other
things, for reheating food quickly,
boiling water or similar.
• Low power is principally used to
defrost food and prepare dishes
containing cheese, milk or egg.
(Whole eggs in their shell cannot
be cooked in the appliance,
as there is a risk of the eggs
exploding.) In addition, lower
power settings are also used to
finish off and to retain the excellent
aroma of a dish.
General information on cooking
• If the whole meal is to be
prepared in the appliance, it is
recommended that you start with
the most compact foods, such as
potatoes. Once these are ready,
cover them while the rest of the
food is prepared.
• Most food should be covered.
A close-fitting cover retains
the steam and moisture, which
shortens the cooking time in the
appliance. This is particularly the
case when cooking vegetables,
fish dishes and casseroles.
• Covering food also distributes the
heat better, thus ensuring rapid
and excellent results.
• In order to achieve the best
possible results, it is important to
position the food correctly, as the
microwave rays are most powerful
in the centre of the appliance.
If, for example, you are baking
potatoes, you should position
them along the edge of the glass
turntable so that they cook evenly.
• In order to cook compact dishes
such as meat and poultry evenly, it
is important to turn the meat a few
times.
• You can use the appliance for
baking, although not recipes that
include yeast.
• When preparing food with a thick
skin, e.g. potatoes, apples, whole
squash or chestnuts, you should
prick holes in the skin to prevent
the food from bursting during
cooking.
• When preparing food in a
“traditional” oven, you normally
avoid opening the oven door as
much as possible. This is not
the case with this appliance: no
energy or significant heat is lost.
In other words, you can open the
oven door and look at the food as
often as you want.
