EN 25
COOKING TIPS
Warming up and cooking
•
The microwave always heats with the same intensity. The more
you place in the microwave, the longer the cooking time.
•
Flatter dishes heat up more quickly than thin, tall dishes.
•
Covering dishes with microwave film or a fitting lid prevents
spattering, reduces cooking time and helps retain moisture
levels. After cooking remove the foil or lid carefully.
Please
note! The steam released can be extremely hot!
•
Dishes that dry out quickly can be moistened. Place potatoes
and vegetables in cold water briefly before you place them in
the microwave. This prevents a skin forming.
•
For an even result it is best to stir or turn a dish a few times.
•
For warming up dishes which have already been cooked,
always use the highest microwave setting.
•
You don't need much water, salt or herbs for the cooking. Salt
is best added after cooking. This prevents moisture from being
withdrawn from the food.
•
After the microwave is switched off, the dish continues cooking
for a short time. Take this into account and don't heat up the
dish for too long.
•
Please note!
When heating small quantities of powder-forming
products (such as when drying herbs), always place a small cup
of water in the microwave. Self-combustion is possible if small
quantities are heated.
Defrosting
•
Always use the defrost programme to defrost large compact
items. Because the dish is defrosted gradually and evenly,
you don't run the risk that the outside dries out while the
core is still frozen.
•
To accelerate the defrosting process, it is advised to separate
the item into sections after a certain amount of time.
•
For large pieces of meat and compact dishes, have two breaks
in the process.
•
When defrosting an irregularly-formed dish you can cover thin
areas halfway through the defrosting process or wrap them with
aluminium foil.
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