IKEA LAGAN Руководство - Страница 7

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ABOUT YOUR MICROWAVE OVEN

This Advice & Instructions is valuable: read it carefully

and always save it for reference.

A good microwave cookbook is a valuable asset. Check

it for microwave cooking principles, techniques, hints

and recipes.

NEVER use the microwave oven without the turntable

and support nor turn the turntable over so that a

large dish could be placed in the microwave oven. The

turntable will turn both clockwise and counterclockwise.

ALWAYS have food in the microwave oven when it is on

to absorb the microwave energy.

When using the microwave oven at power levels below

100%, you may hear the magnetron cycling on and off.

It is normal for the exterior of the microwave oven to be

warm to the touch when cooking or reheating.

Condensation is a normal part of microwave cooking.

Room humidity and the moisture in food will infl

uence the amount of moisture that condenses in the

microwave oven. Generally, covered foods will not cause

as much condensation as uncovered ones. Ventilation

openings must not be blocked.

The microwave oven is for food preparation only. It

should not be used to dry clothes or newspapers. Your

microwave oven is rated 1000 watts by using the IEC

Test Procedure. In using recipes or package directions,

check food a minute or two before the minimum time

and add time accordingly.

ABOUT FOOD

FOOD

Eggs, sausages,

• Puncture egg yolks before cooking to prevent

nuts, seeds, fruits

"explosion".

& vegetables

• Pierce skins of potatoes, apples, squash, hot

dogs and sausages so that steam escapes.

Popcorn

• Use specially bagged popcorn for microwave

cooking.

• Listen while popping corn for the popping to

slow to 1 or 2 seconds or use special popcorn

pad.

Baby food

• Transfer baby food to small dish and heat

carefully, stirring often. Check temperature

before serving.

• Put nipples on bottles after heating and shake

thoroughly. "Wrist" test before feeding.

General

• Cut baked goods with filling after heating to

release steam and avoid burns.

• Stir liquids briskly before and after heating to

avoid "eruption".

• Use deep bowl, when cooking liquids or

cereals, to prevent boilovers.

ABOUT MICROWAVE COOKING

• Arrange food carefully. Place thickest areas towards

outside of dish.

• Watch cooking time. Cook for the shortest amount

of time indicated and add more as needed. Food

severely overcooked can smoke or ignite.

• Cover foods while cooking. Check recipe or cookbook

for suggestions: paper towels, wax paper, microwave

plastic wrap or a lid. Covers prevent spattering and

help foods to cook evenly.

• Shield with small fl at pieces of aluminum foil any

thin areas of meat or poultry to prevent overcooking

before dense, thick areas are cooked thoroughly.

• Stir foods from outside to center of dish once or twice

during cooking, if possible.

• Turn foods over once during microwaving to speed

cooking of such foods as chicken and hamburgers.

Large items like roasts must be turned over at least

once.

• Rearrange foods such as meatballs halfway through

cooking both from top to bottom and from the center

of the dish to the outside.

• Add standing time. Remove food from microwave

oven and stir, if possible. Cover for standing time

which allows the food to fi nish cooking without

overcooking.

• Check for doneness. Look for signs indicating that

cooking temperatures have been reached.

Doneness signs include:

- Food steams throughout, not just at edge.

- Center bottom of dish is very hot to the touch.

- Poultry thigh joints move easily.

- Meat and poultry show no pinkness.

- Fish is opaque and fl akes easily with a fork.

DON'T

• Cook eggs in shells.

• Reheat whole eggs.

• Dry nuts or seeds in shells.

• Pop popcorn in regular brown bags or glass

bowls.

• Exceed maximum time on popcorn package.

• Heat disposable bottles.

• Heat bottles with nipples on.

• Heat baby food in original jars.

• Heat or cook in closed glass jars or air tight

containers.

• Can in the microwave as harmful bacteria

may not be destroyed.

• Deep fat fry.

• Dry wood, gourds, herbs or wet papers.