Idiomas disponibles
Idiomas disponibles
9. HINTS AND TIPS
WARNING!
Refer to Safety chapters.
9.1 Tips for the microwave
Problem
You cannot find details for the amount of food
prepared.
The food got too dry.
The food is not defrosted, hot or cooked after the
time came to an end.
After the cooking time comes to an end, the food
is overheated at the edge but is still not ready in
the middle.
To get better results for rice use a flat, wide
dish.
9.2 Defrosting
Always defrost roast with the fat side down.
Do not defrost covered meat because this
may cause cooking instead of defrosting.
Always defrost whole poultry breast side
down.
9.3 Cooking
Always remove chilled meat and poultry from
the refrigerator at least 30 minutes before
cooking.
Let the meat, poultry, fish and vegetables
stay covered after cooking.
Brush a little oil or melted butter over the fish.
All vegetables should be cooked at full
microwave power.
Add 30 - 45 ml of cold water for every 250 g
of vegetables.
Cut the fresh vegetables into even size
pieces before cooking. Cook all vegetables
with a cover on the container.
Remedy
Look for a similar food. Increase or shorten the length of the
cooking times according to the following rule: Double the
amount = almost double the time, Half the amount = half
the time
Set shorter cooking time or select lower microwave power.
Set longer cooking time or set higher power. Note that large
dishes need longer time.
Next time set a lower power and a longer time. Stir liquids half‐
way through, e.g. soup.
9.4 Reheating
When you reheat packed ready meals always
follow the instruction written on the
packaging.
9.5 Grilling
Grill flat food items in the middle of the grill
rack.
Turn the food over halfway through the set
time and continue grilling.
9.6 Combi Cooking
Use the Combi Cooking to keep the crispness
of certain foods.
At the half of the cooking time, turn over the
foods then continue.
There are 2 modes for Combi Cooking. Each
mode combines the microwave and the grill
functions at different time periods and power
levels.
ENGLISH
33
