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EN 22
Basic techniques
Arranging food
Place thicker pieces on the edge on the turntable. Foods placed
on the edge of the turntable receive the most microwaves.
Stirring
By stirring dishes regularly you distribute the heat stored in
them. Always stir from outside to inside, since the outside of the
dish always becomes hot first.
Turning
Turn large, thick foods frequently. They then cook more evenly
and quickly.
Pricking
Foods with a skin or shell, such as egg yolks, shellfish and fruit,
burst in the microwave. You can prevent this by pricking them a
few times with a fork or skewer beforehand.
Checking
Foods cook quickly. You should therefore check them frequently.
Take food out of the microwave just before it is done.
Standing
Once you have taken it out of the microwave, let the food stand
covered for, in general, 3 to 10 minutes. The food continues to
cook. Foods that have a dry crust, such as cake, should not be
covered.
Freezing
When freezing foods, you can already allow for them being
defrosted easily in the microwave by not using aluminium foil or
trays and by freezing flatter portions.
COOKING TIPS
48


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