Manual Miele M 336 EC (page 38 of 52) (English)

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Practical tips

After reheating

Be careful when removing a dish

from the oven. It may be hot.

Although heat is not normally produced

in the container itself by the micro-

waves, (apart from stoneware and simi-

lar dishes), heat transfer from the food

to the container may be considerable,

making the container itself hot.

Allow food to stand for a few minutes

once a programme has ended to allow

heat to be distributed evenly.

After reheating food, especially

food for babies and small children,

stir the food or shake the container

and check that the temperature

does not pose any danger. Double

check after it has been left to stand.

Cooking

Place the food in a covered microwave-

safe dish.

When cooking fresh vegetables, fish,

meat, poultry first select power setting

8, and then select power setting 5 to

continue cooking, (see table on page

12 for ovens with a maximum micro-

wave output of less than 900/1000

watts.)

Add a little water to vegetables which

have been kept stored. Vegetable cook-

ing times depend on the texture of the

vegetable. Fresh vegetables usually

contain more water and cook more

quickly. Stir and turn food at least once

during cooking.

Ensure that perishable food, such

as meat and fish, are cooked for an

appropriate length of time.

For dishes such as rice or semolina

pudding first select power setting 8,

and then turn down to power setting 2

to complete cooking (see table on

page 12 for ovens with a maximum

microwave output of less than

900/1000 watts.).

For food with skin or peel, such as to-

matoes, some types of sausage, jacket

potatoes and aubergines, the skin

should be pierced or cut several times

before cooking to prevent food from

bursting.

Boiling eggs in the microwave oven

is not possible without a special

egg-boiling device, available from

specialist shops.

Otherwise the eggs will burst. Eggs

can only be cooked in a microwave

oven out of their shells in a glass dish.

The yolk must be pierced several times

first with a sharp object.

Bottling

Bottling should only be undertaken by

an experienced cook who has received

proper training in this method of pres-

erving fruit and vegetables in an oven

or microwave oven, and understands

the implications of the chemical reac-

tions involved.

Practical tips

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Miele M 336 EC Manual

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