Utensils Guide; Cooking Tips - Saba MSE 20B CI Manual De Usuario

Utensils Guide

The use of suitable containers that are not hazardous for micro-
wave cooking is strongly recommended. In general, heat-resist-
ant ceramic, glass or plastic containers are suitable for microwave
cooking. Never use a metal container for microwave cooking or
combined cooking, because it is highly likely to cause sparks. You
can refer to the table below for information.
Material of the
Microwave
container
Heat-resistant
Yes
ceramic
Heat-resistant plastic Yes
Heat-resistant glass Yes
Cling film Yes
GB
Grill No
Metal container No
Lacquer No
Paper, wood and
No
bamboo
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Notes
Never use enamelled ceramic or ceramic
with metal decorations/borders.
Do not use for prolonged cooking in the
microwave.
Do not use for cooking meat or chops,
because the overly high temperature can
damage the film.
Do not use in a microwave oven, because
the microwaves cannot pass through the
metal.
Poor resistance to heat. Do not use for
cooking at high temperature.
Poor resistance to heat. Do not use for
cooking at high temperature.

Cooking tips

The following factors may affect the cooking result:
Position of food
Place the thicker parts toward the outside of the plate and the
thinner parts toward the centre of the plate, distributing the food
evenly. To the extent possible, do not overlay them.
Cooking durations
Start cooking on a short duration, evaluate the result at the end
of this duration and extend it depending on the desired result.
Excessive cooking can generate smoke and burn the foods.
Cook the food evenly
Foods such as chicken, hamburgers and steaks must be turned
once during cooking.
Depending on the type of food, mix it from the outside toward
the centre of the plate once or twice during cooking (if applica-
ble).
Leave time to rest
Once cooking is complete, let the food rest in the oven for an ap-
propriate period of time to allow the cooking cycle to come to an
end and the food to cool gradually.
Evaluate whether the food is cooked or not
The colour and hardness of the food helps to determine if it is
cooked. This includes:
GB
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