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Etna SM120RVS Manual

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EN 19
OPERATION
• When defrosting irregularly shaped food, halfway through
the defrosting time you can cover or wrap the thin parts with
aluminium foil.
Factors that a ect the cooking process
•  e temperature of the ingredients a ects the cooking times. A
cold meal will require a longer cooking time than a meal that is
already at room temperature.
• Light, delicate foods cook more quickly than heavy, solid foods,
such as stews and rolled meats. Take care when cooking light,
delicate foods.  e edges quickly become dry and tough.
• Small pieces of food are heated more evenly if you place them
separately in the microwave, preferably in a circle.
• Bones and fat conduct heat better than meat. Covering chicken
legs and wings with aluminium foil prevents burning these parts.
• Microwaves penetrate food to a depth of about 3 cm.  e centre
of thick foods is heated as a result of heat from the heated part
(the outside) spreading to the inside.
• Meat and poultry that is cooked in the microwave for more than
about 15 minutes becomes lightly browned. Any food cooked for
a shorter time can be rubbed beforehand with a ‘browning’ sauce,
such as Worcestershire sauce, soya bean oil or barbecue sauce.
• Greaseproof paper prevents splattering. It also retains heat better.
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  rst.
Turning
• Turn large, thick foods frequently.  ey then cook more evenly
and quickly.
Cooking tips
… 91 …


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