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Pelgrim mag 495 Manual

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Heating and cooking
The microwave oven always heats with the same intensity. The more you put in the •
microwave oven, the longer the cooking time.
Wide, fl at dishes become hot more quickly than narrow, tall dishes.•
Covering dishes with cling fi lm or a suitable lid prevents spattering, shortens cooking •
time and helps maintaining humidity of the dish.
Caution! º Remove the cling fi lm or lid carefully afterwards. The steam that comes
off can be very hot!
If necessary, moisten foods that quickly dehydrate. First soak potatoes and •
vegetables in cold water for a moment before placing them in the microwave oven.
This prevents a skin forming on them.
For uniform results, it is best to stir or turn meals once or twice.•
When reheating foods that have already been cooked before, always select the •
highest microwave power level.
When cooking in a microwave oven, only small quantities of water, salt and seasoning •
are necessary. Best add salt after cooking. This prevents moisture being drawn out of
the food.
Food continues to cook for some time after the microwave oven has been switched •
off. Keep this in mind, don’t overcook your meals.
Caution!• When heating small quantities of powdery products (such as when drying
herbs), always place a glass of water in the microwave. Otherwise, due to the small
quantity, there is a chance of spontaneous combustion.
Defrosting
Always defrost large, dense pieces using the defrosting programme. The food will •
defrost gradually and evenly, you will not run the risk of the outside drying while the
centre is still frozen.
To speed up the defrosting process, it is recommended that after a while the food be •
divided up into smaller pieces.
For large pieces of meat and dense food, introduce a couple of breaks into the •
defrosting process.
When defrosting irregularly shaped food, halfway through the defrosting time you •
can cover or wrap the thin parts with aluminium foil
6 Cooking tips
… 106 …


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