Filter
Top Products
96
Cooking charts and tips
Cooking of meat and poultry
Description Quantity Power Duration Remarks/Hints
(g) (Watt) (min.)
Pork
Pork chop 3 pieces 1. 750 6-8 Sear, then turn
370 g 2. 600 12-14
Poultry
Chicken 1000 750 12-14 Cook covered, add no liquid
Practical tips for use
General
·After switching off your appliance, let food stand inside for a
few minutes to allow even heat distribution (standing time).
·Remove any aluminium foil or metal containing packaging before
preparing the food.
·Metal objects must be placed at least 2 cm away from the
cooking space walls and door. Otherwise arcing can occur, resul-
ting in damage to the appliance.
Cooking
–Whenever possible cook covered. Only pastry dishes with crust
should be cooked uncovered.
–Refrigerated or frozen food require longer cooking times.
–Foods containing sauces should be stirred from time to time.
–Cook soft vegetables such as carrots, peas and cauliflower with a little
water.
–Cook soft vegetables such as mushrooms, peppers and tomatoes
without liquid.
–Increase cooking time by approximately 50 % for larger pieces.
Whenever possible, cut vegetables into equal-sized pieces.
Defrosting of meat, poultry and fish
–Place frozen, unpacked meat on an inverted plate in a glass or
porcelain container, or use a sieve, so that the meat juice can drain.
–Halfway through defrosting, turn the food, dividing it where
possible and removing the pieces that have defrosted.