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8 Introduction
Important information
} Advantages of use
} Thawing
The microwave oven permits easy and quick thawing of food. When you thaw and cook in
one operation, you save much time and energy.
} Warming / Melting
Certain foods only have a typical aroma when at the right temperature. Thus you can
bring cheese or red wine to room temperature in a few seconds on a medium setting in
the microwave oven. Butter becomes spreadable and yogurt or drinks lose the icy cold of
the refrigerator. Ice cream can be scooped more easily into balls. Salad dressing develops
its aroma only when slightly warmed, and chocolate, butter, or cheese can be melted with
marvelous ease.
} Heating of liquids
A microwave oven lets you quickly heat a cup of milk or cocoa for breakfast, water for a cup
of tea, coee that has become cold, a glass of mulled wine, or broth.
} Warming / Reheating
Prepared meals taste like freshly cooked when heated in a microwave oven. This is
especially practical when the members of the family eat at dierent times. Reheated food,
overcooked food and food kept warm for hours are now a thing of the past.
} Cooking
Cooking in a microwave oven approximately corresponds to conventional steaming or
cooking in water or in a water bath. However, the large dierence is that hardly any water
or fat is required, as the food is cooked in its own juice. Vitamins, minerals, color, and aroma
cannot be washed out or overcooked. Also, cooking without fat means saving many calories.
} Less work
With a microwave oven, the food is cooked in the serving tableware. There are fewer dirty
dishes. No more dirty pots that have to be washed by hand. Full use of a dishwasher is
possible. The microwave oven does not become very dirty and can be cleaned more easily.
KOENIC_Solo_Recipe_141106.indb 8 6/11/14 10:50 AM
9


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