Practical Tips; The Correct Cooking Temperature; The Correct Quantity Of Food; Order Of Dishes - Privileg MM820CTB-PM Gebrauchsanleitung

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Practical tips

Practical tips
The correct cooking
temperature
Given that microwaves react with varying in-
tensity to water, fat and sugar, the cooking
time depends significantly on the composition
of the dish.
– Dishes with a high fat or sugar content
(doughnuts, puddings, fruitcakes) cook th-
rough more quickly and reach higher tem-
peratures faster than other dishes. Make
absolutely sure to follow recommended
cooking times to avoid burning the food and
damaging the appliance.
– Dishes that have a high water content (fish,
vegetables, sauces) cook faster than "dry"
dishes.
– "Dry" dishes (rice, grain products, dried be-
ans) cook very slowly. Please add a little
water to these before cooking.

The correct quantity of food

The larger the quantity to be prepared, the
longer the cooking time. If, for example, a po-
tato takes 4 minutes, then two potatoes will
take 7 minutes.
Rule of thumb: Twice the quantity requires
approximately twice the amount of time.
– Small food items cook more quickly than
large food items. And food items of equal
size cook through more evenly than food
items of different sizes. If possible, cut all
food into pieces of roughly the same size.
Remember to do this when freezing!
– When defrosting, size and form play a key
role. Small, flat food portions defrost faster
and more evenly than larger, thicker food
portions. During the defrosting process, se-
parate portions that have already begun to
thaw, as exposed pieces defrost faster.

Order of dishes

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.
– For pieces of different sizes, place the small
or thin pieces in the middle, as these pieces
will be the last to cook.
– For irregularly shaped pieces (e.g. fish) pla-
ce the thin or flatter end towards the middle.
– Lay thin slices of meat on top of each other
or criss-cross them.
– Place thicker slices and pieces of meat
(joints, sausages etc.) close together.
– Heat meat juices and sauces in a separate
container; only fill this ⅔ full!

Piercing and scoring

Excess pressure can be caused in many dis-
hes when heating them through. It is therefore
recommended to pierce or score certain dis-
hes, in order to prevent them from bursting.
– Do not cook shellfish and eggs with shells
in the microwave - except in special cont-
ainers 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
from tearing open.