Operation And Handing; Principles Of Microwave Cooking - Caso MCDG 25 Master black Manual De Instrucciones

15 Operation and Handing

15.1 Principles of microwave cooking

caso MCDG 25 Master black
This chapter provides you with important notices with regard to
operating the device. Observe the following notices to avoid
dangers and damages:
Warning
► Do not leave the device unsupervised when it is in operation,
so that you can intervene quickly in the event of dangers.
•
The power levels and time required for cooking / warming
up food items depends on the starting time, the quantity and
the type and consistency of the food, etc. Use the shortest
indicated cooking time and extends the cooking procedure
as necessary.
•
Arrange the food carefully. Position the thickest areas on
the external edge of the bowl.
•
Cover the food while it is cooking. Lids protect against
spatters and also contribute towards cooking/warming up
the food evenly.
•
During warming, the food should be turned, rearranged or
stirred repeatedly, in order for the temperature to be
distributed evenly.
•
Any existing germs in the food are only killed off if the
temperature is sufficiently high enough (> 70°C) and if the
time used is sufficiently long enough (> 10 m in).
•
Foods with a firm skin or shell, such as tomatoes,
sausages, potatoes in the skin, eggplants must be pierced
or punctured repeatedly so that any developing steam can
escape and so that the food does not burst.
•
Eggs without their shell may only be cooked in the
microwave if the skin of the egg yoke has been pierced
repeatedly first. Otherwise, the egg yoke can squirt out with
excessive pressure after cooking.
•
Rearrange layers of foods such as meat balls from top to
the bottom and from the middle to the outside edge.
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