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BEFORE USE
Microwave use
Microwaves are high-frequency electromagnetic waves; the energy released enables food to be
cooked or reheated without changing either the form or the colour.
Microwave is used in:
• Microwave mode
• Combi-function
Cooking Principle
1. The microwaves generated by the microwave are distributed uniformly. The food is thus
cooked evenly.
2. The microwaves are absorbed by the food up to a depth of about 1 inch (2.5 cm). Cooking
then continues as the heat is dissipated within the food.
3. Cooking times vary according to the container used and the properties of the food:
▷ Quantity and density
▷ Water content
▷ Initial temperature (refrigerated or not)
Important
As the centre of the food is cooked by heat dissipation, cooking continues even when
you have taken the food out of the oven. Standing times specified in recipes and in this
booklet must therefore be respected to ensure:
• Even cooking of the food right to the centre.
• An even temperature throughout the food.
Microwave cookware guide
Cookware used for 'Microwave Mode' must allow microwaves to pass through and penetrate food.
Metals such as stainless steel, aluminum and copper reflect microwaves. That is why cookware
made of metallic materials should not be used. Cookware marked 'microwave - safe' is always safe
for use. For additional information on appropriate cookware refer to the following guide and always
use the glass tray on shelf Level 1 when using microwave mode.
EN 8
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