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DE 22
Grundtechniken
Einlegen
Legen Sie dickere Stücken auf dem Drehteller nach außen.
Speisen, die außen auf dem Drehteller liegen, erhalten die
meisten Mikrowellen.
Rühren
Durch regelmäßiges Rühren von Gerichten verbreitet sich die
gespeicherte Wärme. Rühren Sie immer von außen nach innen,
da die Außenseite des Gerichtes immer zuerst warm wird.
Wenden
Große, dicke Speisen regelmäßig wenden. Sie garen dann
regelmäßiger und schneller.
Anstechen
Speisen mit einer Haut oder Schale wie Eigelb, Schalentiere und
Obst platzen im Mikrowellengerät. Wenn Sie sie mit einer Gabel
oder Holzstäbchen mehrmals anstechen, wird dies vermieden.
Kontrollieren
Gerichte garen schnell. Kontrollieren Sie darum regelmäßig.
Nehmen Sie Gerichte, kurz bevor sie gar sind, aus dem Gerät
heraus.
Nachgaren
Lassen Sie Gerichte im allgemeinen 3 bis 10 Minuten zugedeckt
stehen, nachdem sie aus dem Gerät herausgenommen wurden.
Die Gerichte garen dann nach. Gerichte mit einer trocknen
Kruste wie Rührkuchen nicht abdecken.
GARTIPS
74


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