NEFF HLAWD53N0B, Инструкция по эксплуатации

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en
Tested for you in our cooking studio
18
Heating frozen food
Notes
■
Take ready meals out of the packaging. They will
heat up more quickly and evenly in microwaveable
cookware. The different components of the meal
may not require the same amount of time to heat up.
■
Food which lies flat will cook more quickly than food
which is piled high. You should therefore distribute
the food so that it is as flat as possible in the
cookware. Food should not be placed in layers on
top of one another.
■
Always cover the food. If you do not have a suitable
cover for your cookware, use a plate or special
microwave foil.
■
Stir or turn the food 2 or 3 times during cooking.
■
After heating, allow the food to stand for a further 2
to 5 minutes to allow the temperature to even out.
■
Always use an oven cloth or oven gloves when
removing cookware from the appliance.
Meat in pieces or slices of beef, veal or pork 200 g 180
90 2
4-6 Separate any defrosted parts when turning
500 g 180
90 5
5-10
800 g 180
90 8
10-15
Minced meat, mixed 200 g 90 10 Freeze food flat if possible
Turn several times, remove any defrosted meat
500 g 180
90 5
10-15
800 g 180
90 8
10-20
Poultry or poultry portions 600 g 180
90 8
10-20 Separate any defrosted parts
1.2 kg 180
90 15
10-20
Fish fillet, fish steak or slices 400 g 180
90 5
10-15 Separate any defrosted parts
Vegetables, e.g. peas 300 g 180 10-15 -
Fruit, e.g. raspberries 300 g 180 7-10 Stir carefully during defrosting and separate any
defrosted parts
500 g 180
90 8
5-10
Butter, defrosting 125 g 180
90 1
2-3 Remove all packaging
250 g 180
90 1
3-4
Loaf of bread 500 g 180
90 6
5-10 -
1 kg 180
90 12
10-20
Cakes, dry, e.g. sponge cake 500 g 90 10-15 Only for cakes without icing, cream or crème pâtis-
sière, separate the pieces of cake.
750 g 180
90 5
10-15
Cakes, moist, e.g. fruit flan, cheesecake 500 g 180
90 5
15-20 Only for cakes without icing, cream or gelatine
750 g 180
90 7
15--20
Defrosting Weight Microwave power
setting in watts
Cooking
time in min-
utes
Notes