En-3
English
Microwaves can only penetrate to a depth of 1
1/2
-2 inches (4-5 cm) and as heat spreads
through the food by conduction, just as in a traditional oven, i.e. the food cooks from the
outside inwards.
When a microwave oven is switched off, the food will continue to cook by this
conduction - NOT BY MICROWAVE ENERGY. Hence STANDING TIME is very
important in microwaving, particularly for dense foods i.e. meat and cakes and reheated
meals. The dish used to cook or reheat the food will get warm during cooking, as the
heat conducts from the food. Even in microwaving, oven gloves are required!
MICROWAVES CANNOT PASS THROUGH METAL AND THEREFORE METAL
COOKING UTENSILS CAN NEVER BE USED ON MICROWAVE ONLY.
Foods Not Suitable for Cooking by Microwave
Yorkshire Puddings,
Souffles,
Double Crust Pastry Pies
Because these foods rely on dry external heat to cook correctly, do not attempt to
cook by microwave.
Eggs boiled in their shells should not be cooked by microwave as they will explode.
Foods that require deep fat frying cannot be cooked either.
ACCESSORIES TO USE
Always use the glass tray when using MICROWAVE power only.
DO NOT use any other METAL accessory - this can cause arcing and may damage
your oven. (For Combination programs the metal tray is used).
Microwaving Principles
Содержание Inverter NN-A775
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