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15 Operation and Handing
This chapter provides you with important notices with regard to operating the device.
Observe the following notices to avoid dangers and damages:
WARNING
Do not leave the device unsupervised when it is in operation, so that you can intervene
quickly in the event of dangers.
15.1 Principles of microwave cooking
The power levels and time required for cooking / warming up food items depends on the
starting time, the quantity and the type and consistency of the food, etc. Use the shortest
indicated cooking time and extend the cooking procedure as necessary.
Arrange the food carefully. Position the thickest areas on the external edge of the bowl.
Cover the food while it is cooking. Lids protect against spatters and also contribute
towards cooking/warming up the food evenly.
During warming, the food should be turned, rearranged or stirred repeatedly, in order for
the temperature to be distributed evenly.
Any existing germs in the food are only killed off if the temperature is sufficiently high
enough (> 70°C) and if the time used is sufficiently long enough (> 10 m in).
Foods with a firm skin or shell, such as tomatoes, sausages, potatoes in the skin,
eggplants must be pierced or punctured repeatedly so that any developing steam can
escape and so that the food does not burst.
Eggs without their shell may only be cooked in the microwave if the skin of the egg yoke
has been pierced repeatedly first. Otherwise, the egg yoke can squirt out with excessive
pressure after cooking.
Rearrange layers of foods such as meat balls from top to the bottom and from the middle
to the outside edge.
15.2 Operating modes:
The unit is to be operated in various operating modes. The following list shows the operating
modes that are possible with the device:
"Microwave" mode
This operating mode is suitable for the normal reheating of food.
"Grill" mode
This operating mode is suitable for frying and browning food.
"Microwave and Grill" mode
This operating mode is suitable for simultaneous microwave cooking and grilling.
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