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COOKING TIPS
Warming up and cooking
•
The microwave always heats with the same intensity. The more you place in the microwave,
the longer the cooking time.
•
Flat, level dishes heat up more quickly than narrow, tall dishes.
•
Covering dishes with microwave film or a fitting lid prevents spattering, reduces cooking
time and helps retain moisture levels. After cooking remove the foil or lid carefully. Please
note! The steam released can be extremely hot!
•
Dishes that dry out quickly can be moistened. Place potatoes and vegetables in cold water
briefly before you place them in the microwave. This prevents a skin forming.
•
For an even result it is best to stir or turn a dish a few times.
•
For warming up dishes which have already been cooked, always use the highest microwave
setting.
•
You don't need much water, salt or herbs for the cooking. Salt is best added after cooking.
This prevents moisture from being withdrawn from the food.
•
After the microwave is switched off, the dish continues cooking for a short time. Take this
into account and don't heat up the dish for too long.
Note
When heating small quantities of powder-forming products (such as when drying herbs),
always place a small cup of water in the microwave. Self-combustion is possible if small
quantities are heated.
Defrosting
•
Always use the defrost programme to defrost large compact items. Because the dish is
defrosted gradually and evenly, you don't run the risk that the outside dries out while the
core is still frozen.
•
To accelerate the defrosting process, it is advised to separate the item into sections after a
certain amount of time.
•
For large pieces of meat and compact dishes, have two breaks in the process.
•
When defrosting an irregularly-formed dish you can cover thin areas halfway through the
defrosting process or wrap them with aluminium foil.
EN 22
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