Practical Tips; The Correct Cooking Temperature; The Correct Quantity; Order Of Dishes - Privileg TC936T5Y-S00E Gebrauchsanleitung

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

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.
Practical tips

Order of dishes

To achieve an even result, special attention
must be paid to arranging the food correctly
for cooking:
• Arrange dishes containing several identical
elements (potatoes, meatballs, hambur-
gers) in a circle within the container, and
leave the middle section free.
• 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.
• Lie thin slices of meat on top of one another
or in a criss-cross fashion.
• Place the thicker slices and pieces of meat
(roast, sausages etc.) close together.
• Heat gravy and sauce in a separate cont-
ainer; only fill this two-thirds 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 eggs with shells in the appli-
ance – except in special containers that are
available to purchase.
• Please ensure to pierce any dishes cont-
aining shells or skins (e.g. potatoes, tomat-
oes, sausages, aubergines, egg yolk), in
order to prevent them from bursting.
• Score the skin of whole fish to prevent it
from tearing open.
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