Practical Tips; The Correct Cooking Time; The Correct Quantity; Order Of Dishes - Privileg AC925EBL Gebrauchsanleitung

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Practical tips

Practical tips

The correct cooking time

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 which are high in fat or sugar
(doughnuts, puddings, fruitcakes) cook
more quickly – and reach higher tempera-
tures – than other dishes, as fat and sugar
absorb microwave energy well.
Make sure to observe the recommended
cooking times; otherwise, the food will burn
and damage the appliance.
– Dishes that have a high water content (fish,
vegetables, sauces) cook faster than "dry"
dishes.
– "Dry" dishes (rice, grain products, dried
beans) cook very slowly. Please add a little
water to these before cooking.

The correct quantity

The greater the quantity for preparation, the
longer the cooking time. If, for example, a
potato 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,
separate portions that have already begun
to thaw, as exposed pieces defrost faster.

Order of dishes

To achieve an even result, special attention
must be paid to arranging the food correctly
for cooking:
– 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),
place 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
dishes when heating them through. It is there-
fore recommended to pierce or score certain
dishes, to prevent them from bursting.
– Do not microwave eggs in their shells –
unless using special containers which are
commercially available.
– 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.