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BEKO MCI 44313 BG Manual

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Microwave Oven / User Manual
34 / EN
5 Expert cookng gude
Sparks are generated between the tin and the
wire rack. Check that the tin is clean on the outside. Change the position of the tin in
the cooking compartment. If this does not help, continue baking but without
the microwave. The baking time will then be longer.
5.5 Roastng and grllng
About the tables
The temperature and roastng tme depend on the type and amount of food beng cooked. Ths s why
temperature ranges are gven n the tables. Begn wth the lower temperature and, f necessary, use a
hgher settng the next tme,
For more nformaton, see the secton enttled Tps for grllng and roastng whch follows the tables.
Ovenware
You may use any heatresstant ovenware whch s sutable for use n a mcrowave. Metal roastng ds-
hes are not sutable for roastng wth mcrowaves.
The ovenware can become very hot. Use oven gloves to take the ovenware out of the oven.
Place hot glass ovenware on a dry ktchen towel after they have been removed from the oven. The glass
could crack f placed on a cold or wet surface.
Tips for roasting notes
•Use a deep roastng dsh for roastng meat and poultry.
•Check that your ovenware fts n the cookng compartment. It should not be too bg.
•
Meat:
Cover approx. two thrds of the ovenware base wth lqud. Add slghtly more lqud for pot ro-
asts. Turn peces of meat halfway through the cookng tme. When the roast s ready, turn off the oven
and allow t to rest for an addtonal 10 mnutes. Ths allows better dstrbuton of the meat juces.
•
Poultry:
Turn the peces of meat after Z of the cookng tme has elapsed.
Tips for grilling Notes
•Always keep the oven door closed when grllng and do not preheat.
•As far as possble, the peces of food you are grllng should be of equal thckness. Steaks should be at
least 2 to 3 cm thck. Ths wll allow them to brown evenly and reman succulent and jucy. Do not add
salt to steaks untl they have been grlled.
•Use tongs to turn the peces of food you are grllng. If you perce the meat wth a fork, the juces wll
run out and t wll become dry.
•Dark meat, e.g. beef, browns more quckly than lghter- coloured meat such as veal or pork. When
grllng lght-coloured meat or fsh, these often only brown slghtly on the surface, although they are
cooked and jucy on the nsde.
•The grll element swtches off and on agan automatcally. Ths s normal. The grll settng determnes
how frequently ths wll happen.
Beef notes
•Turn pot-roasted beef after Y and Z of the cookng tme. Fnally, allow to stand for approx. a further
10 mnutes.
… 34 …


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