Food Characteristics - Gaggenau BM28 Manual De Instrucciones

Pad Recipe Serving/Weight
SideDish 8.Potatoes 4 maximum
(6- 8 oz.each)
Hints
Pierce eachpotato witha fork6 times spacing around
surface. Place potatoorpotatoes a round theedgeof
paper-towel-lined glass tray(Turntable), atleast 1 inch(2.5
cm)apart. D onotcover. L etstand 5 minutes t o complete
cooking.
9.Fresh Vegetables 4 - 16oz. Allpieces should bethesame size. W ash thoroughly, add1
tbsp.ofwaterper1/2 c upofvegetables, andcover w ithlidor
vented plastic wrap. D onotsalt/butter until a ftercooking.
10.Frozen 6 - 16oz. Wash thoroughly, add1tbsp.ofwaterper1/2 c upof
Vegetables vegetables, andcover w ithlidorvented plastic wrap. D onot
salt/butter until a ftercooking. (Notsuitable f orvegetables in
butter orsauce.) After2 beeps, stirorrearrange.
11.Canned 15oz. Empty contents i ntomicrowave safeserving b owl.Donot
Vegetables cover.
12.White Rice 1/2 - 11/2 c ups Place ricewithhottapwaterina microwave safe casserole
dish. C over w ithlidorvented plastic wrap. L etstand5to 10
minutes b efore serving.
13.Brown Rice 1/2 - 11/2 c ups Place ricewithhottapwaterina microwave safe casserole
(maximum) dish. C over w ithlidorvented plastic wrap. L etstand5to 10
minutes b efore serving.
Dinner 14.Frozen Dinners 11- 16oz. Follow manufacturers' directions forcovering o r removing
covers. Donotusefrozen foodspackaged i nfoiltrays.
15.Pasta 2 - 8 oz. Place pasta withhottapwater i na microwave safe
casserole dish.Cover w ithlidorvented plastic wrap.
16.Stew 1 - 2 cups Pourcontents f romcanintomicrowave safe serving bowl.
Cover w ithlidorvented plastic wrap. S tirafter c ooking.
17.Ground Meat 16- 32oz. Break apart i nglass bowl o rcolander. Cover w ithlidor
vented plastic wrap. A fter2 beeps, s tir.Re-cover andpress
Start.Juices should beclear. D rain.
18.Fish Fillets 4 - 16oz. Arrange ina single layer. C over w ithlidorvented plastic
wrap.
Food Characteristics Quantity
Two potatoes take longer to cook than one potato. As the
quantity of the food decreases so does the cooking time.
Overcooking will cause the moisture content in the food to
decrease and a fire could result. Never leave microwave
unattended while in use.
Bone and Fat
Both bone and fat affect cooking. Bones may cause
irregular cooking. Meat next to the tips of bones may
overcook while meat positioned under a large bone, such
as a ham bone, may be undercooked. Large amounts of fat
absorb microwave energy and the meat next to these areas
may overcook.
Density
Porous, airy foods such as breads, cakes or rolls take less
time to cook than heavy, dense foods such as potatoes
and roasts. When reheating donuts or other foods with
different centers be very careful. Certain foods have
centers made with sugar, water, or fat and these centers
attract microwaves (For example, jelly donuts). When a jelly
donut is heated, the jelly can become extremely hot while
the exterior remains warm to the touch. This could result in
a burn if the food is not allowed to cool properly in the
center.
Shape
Uniform sizes heat more evenly. The thin end of a
drumstick will cook more quickly than the meaty end. To
compensate for irregular shapes, place thin parts toward
the center of the dish and thick pieces towerd the edge.
Starting Temperature
Foods that are at room temperature take less time to cook
than if they are chilled, refrigerated, or frozen.
2O