Do Not Operate the Microwave
Oven empty! The oven will get
damaged.
Microwave cooking offers speed,
convenience and nutritional benefits
when food does not require browning
or crisping.
The moisture content of food will affect
the speed at which it is cooked.
Heat is produced directly in the food,
therefore:
– food can generally be cooked
without adding much liquid or
cooking oil.
– defrosting, reheating and cooking in
a convection microwave oven is
quicker than using traditional oven
methods.
– nutrients, such as vitamins and
minerals, are generally retained.
– color, texture and taste of food are
not impaired.
The Microwave solo function is
recommended for cooking casseroles,
rice pudding, etc.
Any microwave-safe cookware is
suitable for use.
^
Set the cookware in the middle of the
glass tray on the 1
st
level runner from
the bottom.
^
Set a duration and power level.
There are six microwave power levels
available:
HI - - - - LO
When using a function with microwave,
a duration must always be set.
Microwave tips
– Food with a thick skin or peel, such
as potatoes and sausage, should be
pierced several times before cooking
to allow steam to vent and prevent
the food from bursting.
– Boil eggs in shell only in a specially
designed microwave egg boiling
device, otherwise the eggs may
burst even once taken from the oven.
– Eggs can be cooked without their
shells in the oven only if the yolk has
been punctured. The pressure could
otherwise cause the egg yolk to
explode.
– Do not cover the food when using
combination functions.
– Add a little water when cooking
vegetables that are not fresh in the
oven. Fresh vegetables cook quicker.
– Food from the fridge needs a longer
cooking time than food at room
temperature.
Microwave
35
