Contents
4
Tips for cooking with the microwave .................................................................. 38
Using the turntable .............................................................................................. 38
Starting a cooking process ................................................................................. 38
Changing the microwave power level ................................................................. 39
Changing the cooking duration ........................................................................... 39
Interrupting and resuming a cooking process..................................................... 40
Canceling a cooking process .............................................................................. 40
Automatic keeping warm function –
.............................................................. 40
........................................................................ 40
................................................................................................ 41
.................................................................................... 43
......................................................................................... 45
Using automatic programs .................................................................................. 45
Overview of automatic programs ........................................................................ 46
Using automatic program
for vegetables ...................................................... 47
Potatoes in a curry sauce............................................................................... 47
Salmon in white wine sauce ........................................................................... 48
Carrots in a chervil cream sauce .................................................................... 48
..................................................................................... 49
Defrost................................................................................................................. 49
Reheat ................................................................................................................. 50
Cooking ............................................................................................................... 53
Canning ............................................................................................................... 54
............................................................................................. 56
Unsuitable cleaning agents ................................................................................. 56
Removing soiling ................................................................................................. 57
............................................................................ 59
.............................................................................................. 62