GB-19
TIPS AND TECHNIQUES
EN
GLISH
BEFORE YOU START…
To make handling the microwave as easy as
possible for you, we have summarised the most
important instructions and tips below: only start
your device if there is food in the cooking space.
TIME SETTING
The defrosting, reheating and cooking times are
generally substantially shorter than in a
conventional cooker or oven. So adhere to the
times recommended in this cookbook. It is better to
set the times shorter rather than longer. Do a
cooking test after cooking. It is better to cook
again for a short time than to have something
overcooked.
STARTING TEMPERATURE
The defrosting, reheating and cooking times
depend on the food. Deep frozen foods and foods
leaving the refrigerator require longer than foods
at ambient temperature for example. For reheating
and cooking food, normal storage temperatures
are assumed (refrigerator temperature: approx.
5
o
C, ambient temperature: approx. 20
o
C). For
defrosting foods, a deep frozen temperature of -
18
o
C is assumed.
Only prepare
popcorn
in special popcorn
containers suitable for microwave cooking. Follow
the manufacturer’s instructions exactly. Do not use
a normal paper container or glass dish.
Do not cook
eggs
in their shells.
Pressure develops in the shell
and can cause the egg to
explode. Pierce the yolk before
cooking.
Do not heat
oil or fat
for frying
in the microwave. The
temperature of the oil cannot be
controlled. The oil can spurt
suddenly out of the container.
Do not heat any closed
containers
, such as glasses or cans. The
containers can crack due to the pressure created.
(exception: boiling down).
ALL OF THE STATED TIMES...
in this cookbook are guide values which can vary
depending on the food’s starting temperature,
weight and characteristics (water and fat content,
etc.).
SALT, SPICES AND HERBS
Foods cooked in the microwave retain their own
taste between than in conventional preparation
methods. So be very sparing with your use of salt
and as a rule only add salt after cooking. Salt
absorbs liquids and dries out the surface. Spices
and herbs can be used as normally.
OPTIONS FOR USE
Microwave use: you can defrost, reheat and cook
food with this method in the briefest possible time.
Combined use: you can cook and brown
simultaneously by combining use of the microwave
with the grill. This means the advantages of these
devices are combined usefully with each other. The
grill’s heat quickly seals the pores of the food’s
outer layers and the microwaves ensure a brief
sparing cooking time. The food remains juicy
inside and is crispy on the outside. Grill use: your
device is equipped with a quartz grill. It can also
be used like every other conventional grill without
using the microwave. Moreover, your device has a
bottom grill, which also allows you to brown food,
e.g. pizzas to a crispy consistency from below as
well.
COOKING TESTS
The cooking time for food can be tested, just like
with conventional preparation:
G
Food thermometer: every food has a specific
internal temperature at the end of the reheating
or cooking process. You can determine whether
food is hot enough or cooked with a food
thermometer.
G
Fork: you can test fish with a fork. If the fish
meat is no longer glazed and is coming away
from the bones easily, then it is cooked. If it is
overcooked it will be tough and dry.
G
Wooden skewer: cakes and bread can be
tested by sticking in a wooden skewer. If the
stick says clean and dry, the food is cooked.
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