Additional applications
53
Cooking
It is essential that the information in
“IMPORTANT SAFETY INSTRUCTIONS
– Correct use” is observed.
Risk of infection due to
insufficient cooking
Highly perishable foods – e.g., fish –
must be cooked thoroughly.
Otherwise, they can pose a health
risk.
It is essential to cook highly
perishable foods for a sufficient
length of time.
Danger of burning due to hot
surfaces.
The microwave oven gets hot during
operation. There is a risk of burning
yourself on the hot oven
compartment, dishware, or food.
Spots of condensation may form on
the bottom of the dishware.
Wear oven gloves when reaching into
the hot oven compartment and when
removing the dishware.
Food with a thick skin or peel, such
as tomatoes, sausages, potatoes,
and eggplant can burst when heated
or cooked.
Pierce or score the skin of these
foods several times to allow steam to
escape.
Eggs heated in their shell can burst,
even after they have been removed
from the oven.
Eggs can only be cooked in their
shells in a specially designed egg-
boiling device. Do not reheat hard-
boiled eggs in the microwave oven.
If you cook eggs without their shells,
there is a risk of the yolks exploding
due to the resulting pressure.
Prick the yolk several times before
cooking to avoid this.
Tips for cooking
- Only use dishware that is microwave
safe.
- Always use a cover.
- The time required depends on the
nature of the food, its initial
temperature, and the amount to be
cooked. For example, food taken
straight from the refrigerator takes
longer to cook than food which has
been kept at room temperature. Take
note of the standing times.
- Fresh vegetables contain more water
than vegetables which have been
stored, and usually cook more
quickly. Add 3–4 tbsp of water to
vegetables which have been stored.
- Turn, separate, or stir the food several
times. Stir the food from the outside
toward the middle, as food heats up
more quickly at the edges.
