Manual Pelgrim PCM142 (page 55 of 120) (English, German, Dutch, French)

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EN 25

Warming up and cooking

• The microwave always heats with the same intensity. The more

you place in the microwave, the longer the cooking time.

• Flatter dishes heat up more quickly than thin, tall dishes.

• Covering dishes with microwave film or a fitting lid prevents

spattering, reduces cooking time and helps retain moisture

levels. After cooking remove the foil or lid carefully. Please

note! The steam released can be extremely hot!

• Dishes that dry out quickly can be moistened. Place potatoes

and vegetables in cold water briefly before you place them in

the microwave. This prevents a skin forming.

• For an even result it is best to stir or turn a dish a few times.

• For warming up dishes which have already been cooked,

always use the highest microwave setting.

• You don't need much water, salt or herbs for the cooking. Salt

is best added after cooking. This prevents moisture from being

withdrawn from the food.

• After the microwave is switched off, the dish continues cooking

for a short time. Take this into account and don't heat up the

dish for too long.

• Please note! When heating small quantities of powder-forming

products (such as when drying herbs), always place a small cup

of water in the microwave. Self-combustion is possible if small

quantities are heated.

Defrosting

• Always use the defrost programme to defrost large compact

items. Because the dish is defrosted gradually and evenly, you

don't run the risk that the outside dries out while the core is

still frozen.

• To accelerate the defrosting process, it is advised to separate

the item into sections after a certain amount of time.

• For large pieces of meat and compact dishes, have two breaks

in the process.

• When defrosting an irregularly-formed dish you can cover thin

areas halfway through the defrosting process or wrap them with

aluminium foil.

COOKING TIPS

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Pelgrim PCM142 Manual

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