Grundig GEKW12300B Bedienungsanleitung Seite 35

• Thick or dense parts can be placed in a
higher position so that the microwaves
can also affect the lower and middle part
of the piece.
Cooking tips
Factors effecting the microwave time:
• Microwave time depends on a few
factors. The heat of the ingredients used
in the recipe can significantly affect the
cooking time required. Therefore, a cake
made with ice-cold butter, milk, and eggs
will take longer to bake than a cake
made from room-temperature ingredi-
ents.
• Especially some recipes for bread, cake
and cream sauces, recommend remov-
ing it from the oven before it is fully
cooked. Such dishes kept closed outside
the oven, will allow the food to continue
to cook as the heat travels from the out-
side of it to the inside.
• If you keep the pieces in the oven until
they are fully cooked, there is a risk of
burning the outer layer. You will get the
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 microwave 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 cook-
ing time. Meals with natural liquid in-
gredients (eg. vegetables, fish and
poultry) will cook faster and easier. It is
recommended to add water when cook-
ing dry foods such as rice and legumes.
• It should be noted that the microwave
removes 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
moisture.
• When cooking foods that contain very
little water (like defrosting bread, pop-
ping popcorn), 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 damaged. 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 recommended 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.
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