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Etna t 2124 Manual

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Pricking
Foods with a skin or shell, such as egg yolks, shellfish and fruit, t
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. t
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 t
covered for, in general, 3 to 10 minutes. e 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 t
defrosted easily in the microwave by not using aluminium foil or
trays and by freezing flatter portions.
Cooking vegetables
Use fresh vegetables if possible. If the vegetables have become limp t
because they have been kept for too long, you can refresh them by
soaking them in cold water for a little while.
Use a large dish to cook vegetables, so the bottom of the dish is t
not covered by too thick a layer.
Preferably cook vegetables with the water that clings to them. t
Always cover the dish with a lid or microwave cling film. t
Do not add salt. e salts naturally present in the vegetables t
usually provide enough flavour. If you must add salt, do so after
cooking.
Cook vegetables for as short a time as possible. Allow for them t
continuing to cook after the microwave has been switched off.
Check whether the vegetables are done by pricking them with a t
fork or skewer.
Cooking fish
Fish should be cooked gradually. With thin fish, fatty fish or small
portions, therefore, set the power level to 30%. In other cases, you
can safely set the power level a bit higher. Allow, however, for the food
continuing to cook after the microwave has been switched off. Fish is
done when the flesh has become opaque.
OPERATION Cooking tips
… 90 …


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