Werbung
gredients (eg. vegetables, fish and
poultry) will cook faster and easier. It is
recommended to add water when cook-
ing dry foods such as rice and legumes.
• It should be noted that the microwave re-
moves moisture, so before cooking drier
items such as certain vegetables, you
should soak them with a little water or
wrap them so that they retain their mois-
ture.
• When cooking foods that contain very
little water (like defrosting bread, popping
popcorn), evaporation happens very
quickly. In this case, the oven works as if
it is empty and the food may burn. In
such a case, the oven and the container
may be damaged. Therefore, only set it to
the required cooking time, and keep a
close eye on the oven during the cooking
process.
Steam
• Moisture in food can sometimes cause
steam to form inside the oven while it is
operating. This is normal.
Sugar
• Follow the recommendations in the mi-
crowave recipe book when making
dishes with a very high sugar content,
such as puddings and pies. If you exceed
the recommended cooking time, it may
cause the food to burn or damage the
oven.
Food density
• Lighter, porous foods like bread and cake
will cook faster than heavier, dense foods
like roasts and stews. Be careful when
heating porous items without hard, dry
surfaces in the microwave.
Bone and fat content
• Bones transmit the heat and fat cooks
faster than the meat. When cooking
pieces of meat that contain bone and fat,
make sure they are spread equally and
are not over cooked.
Color of the dish
• Meat or poultry that has been cooked for
fifteen minutes or longer will darken
slightly with its own fat. To prepare a
quickly-cooked meal with an appetizing
and toasty look, you can coat it with bar-
becue or soy sauce. If you use a small
amount of this sauce, it will not affect the
taste of the food itself.
Reducing the internal pressure of food
• Most food are covered with skin. As they
cook, pressure builds up inside them and
this can cause them to burst. To prevent
this, the skin must be punctured with a
fork or knife. You should apply this pro-
cess on potatoes, chicken livers, mus-
sels, egg yolks, sausages, and certain
types of fruit and vegetables.
Turning and stirring of pieces while
cooking
• Stirring is important while cooking with
microwave. While cooking in a regular
manner, food are stirred so that they do
not mash together. While cooking in a mi-
crowave on the other hand, the food are
stirred to ensure that the heat spreads it
equally. As the outer layer will heat faster
than the inside, always stir from the out-
side in.
• Large, long pieces such as roasts and
whole poultry should be turned over to
ensure even top and bottom cooking.
Thus you may also need to turn cut meat
and chicken over.
• Turning and stirring the pieces while
cooking is important to ensure they are
cooked evenly throughout.
Different cooking times
• Initially, always try the minimum cooking
time and control if the meal is ready or
not. The cooking times given in this
manual are close estimates. Cooking
times may vary depending on the size
and type of food and container.
Waiting time
• Let the food sit for a while after taking it
out of the oven. When defrosting, cook-
ing and reheating, letting the pieces sit
EN / 40
EN
DE
Werbung
