Practical Tips; The Correct Cooking Time; The Correct Quantity Of Food; Arrangement Of Food - hanseatic D70H20L-DB Gebrauchsanleitung

Practical tips

The correct cooking time

Since microwaves react differently to water,
fat and sugar, the cooking time essentially de-
pends on the composition of the food.
– Foods with a high fat or sugar content
(doughnuts, puddings, fruit flans) cook fast-
er and reach higher temperatures than oth-
er foods. Please observe the recommend-
ed cooking time as otherwise the food will
burn and may damage the appliance.
– Dishes that have a high water content (fish,
vegetables, sauces) cook faster than "dry"
dishes.
– 'Dry' foods (rice, cereal products, dried
beans) cook very slowly. Please add a little
water before cooking.

The correct quantity of food

The larger the quantity of food to be cooked,
the longer the cooking time. If one potato
takes 4 minutes to cook, two potatoes will
need 7 minutes.
Rule of thumb: Double the quantity needs
nearly double the time.
– Smaller pieces cook faster than large ones.
And equally sized pieces cook more even-
ly than differently sized pieces. If possible,
cut all foods into pieces that are roughly
the same size. Remember to do this when
freezing!
– Size and shape play an important role
when defrosting. Small, flat food portions
defrost faster and more evenly than larger,
thicker food portions. Separate the already
defrosted parts during the defrosting pro-
cess, as exposed pieces defrost faster.
Practical tips

Arrangement of food

In order to achieve an even cooking result,
the correct arrangement of the food must be
observed:
– Arrange food with several equally sized
pieces (potatoes, meatballs, hamburgers)
in a circle in the container and leave the
middle empty.
– When working with food of different sizes,
place the smaller or thinner pieces in the
middle, as they are cooked less intensively
there.
– For irregularly shaped pieces (e.g. fish)
place the thin or flatter end towards the
middle.
– Put thin meat slices on top of each other
or crosswise.
– Put thicker slices and pieces of meat (roast-
ing joints, sausages etc.) close together.
– Heat meat juices and sauce in a separate
container; only fill this ⅔ full!

Piercing and scarifying

Heating creates an overpressure in many
foods. It is therefore recommended to pierce
or scarify certain foods to prevent them from
bursting.
– Do not cook shellfish and eggs with shells
in the microwave - except in special con-
tainers that are available to purchase.
– Pierce food with peels or skins (potatoes,
tomatoes, sausages, aubergines, egg
yolks) to prevent it from bursting open.
– Score the skin of whole fish to prevent it
bursting open.
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