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EN 25
Warming up and cooking
The microwave always heats with the same intensity. The more you place in the microwave, the
longer the cooking time.
Flat, level dishes heat up more quickly than narrow, tall dishes.
Covering dishes with microwave film or a fitting lid prevents spattering, reduces cooking time and
helps retain moisture levels. After cooking remove the foil or lid carefully. Please note! The steam
released can be extremely hot!
Dishes that dry out quickly can be moistened. Place potatoes and vegetables in cold water briefly
before you place them in the microwave. This prevents a skin forming.
For an even result it is best to stir or turn a dish a few times.
For warming up dishes which have already been cooked, always use the highest microwave
setting.
You don’t need much water, salt or herbs for the cooking. Salt is best added after cooking. This
prevents moisture from being withdrawn from the food.
After the microwave is switched off, the dish continues cooking for a short time. Take this into
account and don’t heat up the dish for too long.
Please note!
When heating small quantities of powder-forming products (such as when drying herbs),
always place a small cup of water in the microwave. Self-combustion is possible if small
quantities are heated.
Defrosting
Always use the defrost programme to defrost large compact items. Because the dish is defrosted
gradually and evenly, you don’t run the risk that the outside dries out while the core is still frozen.
To accelerate the defrosting process, it is advised to separate the item into sections after a
certain amount of time.
For large pieces of meat and compact dishes, have two breaks in the process.
When defrosting an irregularly-formed dish you can cover thin areas halfway through the
defrosting process or wrap them with aluminium foil.
COOKING TIPS
55


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