Grundig GEKW19400DX Benutzerhandbuch Seite 37

hang of which meals to be left to cook and
which to be taken out and waited as time
goes by.
• Do not leave the side of the pieces while
they are cooking. The light of the mi-
crowave oven will automatically switch on
while operational, and let you see the state
of the pieces cooked.
Defrosting:
• Defrosting time may differ depending on
the size of the package. Shallow, rectan-
gular packages defrost faster than deep
containers.
• Pick apart the pieces that start melting.
This way they will melt easier.
• As the amount of food you cooked in-
crease, the time needed will do too. Twice
as large a meal will roughly take twice the
time. If a potato takes four minutes to
cook, two potatoes will take seven
minutes or so. However much food you
put inside the oven, the amount of mi-
crowave created will stay the same. That
is, the more food you put in it, the longer it
will take to cook.
Liquid content
• As microwaves are sensitive against li-
quids, liquid content will effect the cooking
time. Meals with natural liquid ingredients
(eg. vegetables, fish and poultry) will cook
faster and easier. It is recommended to
add water when cooking dry foods such
as rice and legumes.
• It should be noted that the microwave re-
moves moisture, so before cooking drier
items such as certain vegetables, you
should soak them with a little water or
wrap them so that they retain their mois-
ture.
• When cooking foods that contain very little
water (like defrosting bread, popping pop-
corn), evaporation happens very quickly. In
this case, the oven works as if it is empty
and the food may burn. In such a case,
the oven and the container may be dam-
aged. Therefore, only set it to the required
cooking time, and keep a close eye on the
oven during the cooking process.
Steam
• Moisture in food can sometimes cause
steam to form inside the oven while it is
operating. This is normal.
Sugar
• Follow the recommendations in the mi-
crowave recipe book when making dishes
with a very high sugar content, such as
puddings and pies. If you exceed the re-
commended cooking time, it may cause
the food to burn or damage the oven.
Food density
• Lighter, porous foods like bread and cake
will cook faster than heavier, dense foods
like roasts and stews. Be careful when
heating porous items without hard, dry
surfaces in the microwave.
Bone and fat content
• Bones transmit the heat and fat cooks
faster than the meat. When cooking
pieces of meat that contain bone and fat,
make sure they are spread equally and are
not over cooked.
Color of the dish
• Meat or poultry that has been cooked for
fifteen minutes or longer will darken slightly
with its own fat. To prepare a quickly-
cooked meal with an appetizing and toasty
look, you can coat it with barbecue or soy
sauce. If you use a small amount of this
sauce, it will not affect the taste of the
food itself.
Reducing the internal pressure of food
• Most food are covered with skin. As they
cook, pressure builds up inside them and
this can cause them to burst. To prevent
this, the skin must be punctured with a
fork or knife. You should apply this pro-
cess on potatoes, chicken livers, mussels,
egg yolks, sausages, and certain types of
fruit and vegetables.
Turning and stirring of pieces while
cooking
• Stirring is important while cooking with mi-
crowave. While cooking in a regular man-
ner, food are stirred so that they do not
mash together. While cooking in a mi-
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