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Tested for you in our cooking studio

JTested for you in our

cooking studio

I n the table below, you will find a selection of dishes

T e s t e d f o r y o u i n o u r c o o k i n g s t u d i o

and the ideal settings for them. It tells you which

microwave power setting is best suited to your dish.

You can use the microwave on its own or in

combination with the grill. We have listed some tips with

regard to cookware and preparation methods.

Notes

The times specified in the tables are intended as a

■

guide only.They will depend on the quality and

composition of the food.

Time ranges are often specified in the tables. Set the

■

shortest time to begin with, and then extend the time

if necessary.

Always use an oven cloth or oven gloves when

■

taking hot cookware out of the cooking

compartment.

It may be that you have different quantities from those

specified in the tables. There is a rule of thumb for

operating the microwave: Double the amount = almost

double the time, half the amount = half the time.

Always place the cookware on the turntable.

The following tables provide you with numerous options

and settings for the microwave.

Suitable ovenware

Suitable dishes are heat-resistant ovenware made of

glass, glass ceramic, porcelain, ceramic or heat-

resistant plastic. These materials allow microwaves to

pass through.

You can also use serving dishes. This saves you having

to transfer food from one dish to another. You should

only use ovenware with decorative gold or silver trim if

the manufacturer guarantees that they are suitable for

use in microwaves.

Unsuitable cookware

Metal cookware is unsuitable. Metal does not allow

microwaves to pass through. Food in covered metal

containers will remain cold.

Defrosting

Whole pieces of beef, veal or pork (on the bone

or boned)

Caution!

Sparks: Metal, e.g. a spoon in a glass, must be kept at

least 2 cm from the oven walls and the inside of the

door. Sparks could irreparably damage the glass on the

inside of the door.

Defrosting

Place the frozen food in an open container on the

turntable.

Delicate parts such as the legs and wings of chicken or

fatty outer layers of roasts can be covered with small

pieces of aluminium foil. The foil must not touch the

sides of the cooking compartment. You can remove the

foil half way through the defrosting time.

Liquid will be produced when defrosting meat or

poultry. Drain off this liquid when turning meat and

poultry and under no circumstances use it for other

purposes or allow it to come into contact with other

foods.

Turn or stir the food once or twice during the defrosting

time. Large pieces of food should be turned several

times.

Leave defrosted items to stand at room temperature for

a further 10 to 20 minutes so that the temperature can

even out. The giblets can be removed from poultry at

this point. The meat can also be processed further

when a small part of the core is frozen.

Tips for defrosting

The time has elapsed but the food

is not defrosted, hot or cooked.

Time has elapsed but the food is

overheated at the edge and not

done in the middle.

After defrosting, the poultry or

meat is defrosted on the outside

but not defrosted in the middle.

Weight

Microwave power

setting in watts

800 g

180

1 kg

180

1.5 kg

180

Cooking

Notes

time in min-

utes

10-20

15-25

20-30

Set a longer time. Large quantities

and food which is piled high

require longer times.

Stir it during the cooking time and

next time, select a lower micro-

wave power setting and a longer

cooking time.

Next time, select a lower micro-

wave power setting. If you are

defrosting a large quantity, turn it

several times.