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mended cooking times, as the dishes may
otherwise burn and the appliance can be-
come damaged.
•
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 here 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. Whenever
possible, portion the foodstuff into equal
amounts. Be sure to consider this when
freezing food down.
•
When defrosting, size and form play a key
role. Small, flat food portions defrost faster
and more evenly than larger, thicker food
portions. Separate the defrosting parts
during the defrosting process, as this al-
lows the food to defrost more quickly.
Order of dishes
In order to achieve an equally thorough cook-
ing result, the correct arrangement of the dish
must be observed:
•
Arrange dishes containing several identi-
cal elements (potatoes, meatballs, ham-
burgers) in a circle within the container,
and leave the middle section free.
•
When working with food of different sizes,
place the smaller or thinner pieces in the
middle, as they are cooked less intensive-
ly there.
•
When cooking unevenly shaped food
(e.g. fish) place the thinner or flatter end
towards the middle.
•
Place thin slices of meat on top of one
another or in a criss-cross fashion.
Information about microwaves
•
Place the thicker slices and pieces of meat
(roast, sausages etc.) close together.
•
Please heat any meat juice or sauces in a
separate container. Only fill it to ⅔.
Piercing and scoring
Excess pressure can be caused in many dish-
es when heating them through. It is therefore
recommended to pierce or score certain dish-
es, in order to prevent them from bursting.
•
Shellfish, seafood and eggs in their shells
can burst easily when exposed to micro-
waves. This can be avoided by using
specific cooking containers for these food
stuffs, which are available from specialist
retailers.
•
Please ensure to pierce any dishes con-
taining shells or skins (e.g. potatoes, to-
matoes, sausages, aubergines, egg yolk),
in order to avoid them bursting.
•
Please ensure to score the skin of the en-
tire fish, in order to avoid it bursting open.
Stirring and turning
WARNING
Risk of burns!
Food is sometimes heated up uneven-
ly in the microwave. The containers
should not get as hot as the food inside.
■ Please therefore ensure to check the
temperature of any food thoroughly
and carefully, especially for children.
■ The contents of feeding bottles and
baby food jars must be stirred or
shaken, and the temperature checked
before consumption, in order to avoid
burns.
•
Baby food in particular must be stirred
carefully to avoid burns. Always check the
temperature of the food by tasting it.
•
Please ensure, with poultry, dishes con-
taining raw egg and when heating up
meals, that the food is thoroughly cooked
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