Manual Candy CMXW30DW (page 23 of 33) (English)

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Cooking Guide

MICROWAVES

Microwave energy actually penetrates food, attracted and absorbed by its water,

fat and sugar content.

The microwaves cause the molecules in the food to move rapidly. The rapid

movement of these molecules creates friction and the resulting he at cooks the

food.

COOKING

Cookware for microwave cooking:

Cookware must allow microwave energy to pass through it for maximum efficiency.

Microwaves can penetrate through ceramic, glass, porcelain and plastic as well

as paper and wood, but they are reflected by metal, such as stainless steel,

aluminium and copper. So food must n ever be cooke d in metal containers.

Foods suitable for microwave cooking:

Many kinds of food are suitable for microwave cooking, including fresh or frozen

vegetables, fruit, pasta, rice, grains, beans, fish, and meat. Sauces, custard,

soups, steamed puddings, preserves, and chutneys can also be cooked in a

microwave oven. Generally speaking, microwave cooking is ideal for any food

that would normally be prepared on a hob.

Covering during cooking

To cover the food during cooking is very important, as the evaporated water rises

as steam and contributes to cooking process. Food can be covered in different

ways: e.g. with a ceramic plate, plastic cover or microwave suitable cling film.

Standing times

After cooking is over food the standing time is important to allow the temperatu re

to even out within the food.

GB-21

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Candy CMXW30DW Manual

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