Special applications
83
Cooking
It is essential that the section entitled
“Correct use” in the “Warning and
safety instructions” is observed.
Food with a thick skin or peel, such
as tomatoes, sausage, potatoes and
aubergines can burst when reheated
or cooked.
Pierce or score the skin of these
types of food several times to allow
steam to escape.
Eggs reheated in their shells can
burst, even after they have been
taken out of the oven compartment.
Eggs can only be cooked in their
shells in a specially designed egg-
boiling device. Do not reheat hard
boiled eggs using the
Microwave
function.
If possible, use the food probe to
monitor the temperature when cooking
(see “Roasting – Food probe”).
Set the core temperature:
– Fish: at least 70 °C
– Poultry: at least 85 °C
Tips
– Turn, separate or stir the food several
times. Stir the food from the outside
towards the middle, as food heats
more quickly from the outside.
– Use only crockery that is suitable for
use in a microwave and oven when
using functions which use microwave
power.
– If possible, use the automatic
programmes for cooking.
– Never use a lid with the
MW + Fan
grill
and
MW + Grill
functions,
as the food will not brown.
– With the
Microwave
function,
select a microwave power level of
850 W to start cooking, and then
continue cooking at 450 W.
Observe the information in the
cooking charts at the end of this
book.
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