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Anstechen und Anritzen
In vielen Speisen entsteht beim Errmen ein
Über druck. Deshalb ist es empfehlenswert,
bestimmte Speisen anzustechen bzw. zu -ritzen,
um zu vermeiden, dass sie platzen.
Eier mit Schale nicht in der Mikrowelle
kochen – außer in Spezialgefäßen, die im
Han del erhältlich sind.
Speisen mit Schalen oder Häuten (Kartoffeln,
Tomaten, Würstchen, Auberginen, Eigelb)
anstechen, um Aufplatzen zu ver mei den.
Ganze Fische an der Fischhaut einritzen, um
Aufreißen zu vermeiden. Kopf und Schwanz
mit kleinen Stücken Aluminiumfolie ab de-
c ken, um Übergaren zu ver mei den.
20


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