en
Programmes
14
Information on the programmes
Place the food in the cold cooking compartment.
Take the food out of its packaging and weigh it. If it is
not possible to enter the exact weight, you should round
it up or down.
For the programmes, always use microwavable
cookware, for example made of glass or ceramic.
Observe the cookware tips in the programme table.
A table of suitable types of food with appropriate weight
ranges and the cookware required can be found in the
section after the notes.
It is not possible to set a weight outside the weight
range.
With many dishes, a signal sounds after a certain time.
Turn or stir the food.
Defrosting:
■
As far as possible, freeze and store food flat and in
portion-sized quantities at -18 °C.
■
Place the frozen food in flat cookware, such as a
glass or porcelain plate.
■
After defrosting in the appliance, leave the food to
continue defrosting for a further 15 to 90 minutes
until it reaches an even temperature.
■
Bread should only be defrosted in the required
amounts, as it quickly becomes stale.
■
Liquid will be produced when defrosting meat or
poultry. Drain off this liquid when turning meat and
poultry and under no circumstances use it for other
purposes or allow it to come into contact with other
foods.
■
After turning, remove any minced meat that has
already defrosted.
■
Whole poultry should be placed in the cookware
breast-side down and poultry portions skin-side
down.
Vegetables:
■
Fresh vegetables: Cut into pieces of an equal size.
Add one tablespoon of water for every 100 g
vegetables.
■
Frozen vegetables: This programme is only suitable
for blanched, not pre-cooked vegetables. It is not
suitable for frozen vegetables in a cream sauce. Add
1 to 3 tablespoons of water. Do not add water to
spinach or red cabbage.
Potatoes:
■
Boiled potatoes: Cut into pieces of an equal size.
Add two tablespoons of water per 100 g of potatoes,
and salt to taste.
■
Unpeeled boiled potatoes: Use potatoes of the same
thickness. Wash the potatoes and prick the skin.
Place the wet potatoes in a dish. Do not add water.
Rice:
■
Do not use brown or boil-in-the-bag rice.
■
Add two to two-and-a-half times the amount of water
to rice.
Resting time
Some dishes need to rest in the cooking compartment
after the programme has ended.
Programme table
Dish
Resting time
Vegetables
Approx. 5 minutes
Potatoes
Approx. 5 minutes. First pour off the
remaining water
Rice
5 to 10 minutes
Programme
Suitable food
Weight range in kg
Cookware
Defrosting
Bread*
Bread, whole, round or long; sliced bread; sponge
cake, yeast cake, fruit flan, cakes without icing, cream
or gelatine
0.20-1.50 kg
Shallow cookware without lid
Cooking compartment floor
Meat*
Joints, flat pieces of meat, minced meat, chicken, pou-
lard, duck
0.20-2.00 kg
Shallow cookware without lid
Cooking compartment floor
Fish*
Whole fish, fish fillet, fish cutlet
0.10-1.00 kg
Shallow cookware without lid
Cooking compartment floor
Cooking
Fresh vegetables**
Cauliflower, broccoli, carrots, kohlrabi, leeks, peppers,
courgettes
0.15-1.00 kg
Cookware with lid
Cooking compartment floor
Frozen vegetables**
Cauliflower, broccoli, carrots, kohlrabi, red cabbage,
spinach
0.15-1.00 kg
Cookware with lid
Cooking compartment floor
Potatoes**
Boiled potatoes, unpeeled boiled potatoes, chopped
potatoes of the same size
0.20-1.00 kg
Cookware with lid
Cooking compartment floor
Rice**
Rice, long-grain rice
0.05-0.30 kg
Deep cookware with lid
Cooking compartment floor
*) Observe the signals given when it is time to turn the food
**) Observe the signals given when it is time to stir the food
