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Tips & advice
Before you start...
To make it as easy as possible to use the microwave
oven we have put together a few hints and tips for
you. Only switch on the oven when the food is already
inside.
Setting the cooking time
Defrosting, re-heating and cooking times are generally
much shorter than in a conventional oven or hob. So
you will need to consult this book for the
recommended cooking times. It is better to set shorter
rather than longer cooking times. Always test the food
after the cooking time has elapsed. It is better then to
continue cooking it for a little longer, than to have
overcooked food.
Starting temperature
Defrosting, re-heating and cooking times depend on
the temperature of the food when you start. For
example, deep frozen and refridgerated food will need
longer than food that is at room temperature.
Standard storage temperaturs of food are assumed for
re-heating and cooking times (refridgerator
temperature of 5° C, Room temperature of
approximately 20° C). For defrosting food a starting
temperature of -18° C is assumed.
Cook popcorn only in special microwave safe
containers. Refer exactly to the manufacturer’s
instructions. Do not use a normal paper or glass
container.
Do not cook eggs in the unbroken
shells. Pressure builds up inside the
shell and this may result in the egg
exploding.
Do not heat oil or fat for deep-
frying inside the microwave oven. It
is impossible to control the
temperature of the oil and it may
suddenly splash out of the pan.
Do not heat sealed containers such
as jars or tins. The pressure inside the container could
cause the container to explode. (The exception is when
you are making preserves).
Cooking times
All the times given in this book are guidelines, which
can be varied according to the initial temperature,
weight and condition of the food (water or fat content
etc.).
Salt, spices & herbs
Food cooked in your microwave retains its individual
flavour better than it does when conventional
preparation methods are used. For this reason you
should use salt sparingly and normally add it only after
cooking. Salt absorbs liquid and dries out the outer
layer of food. Herbs and spices can be used as normal.
Types of use
Microwave: you can defrost frozen foods in a short
time.
Combined operation: With the combination of
microwave and grill you can cook and roast at the
same time. Therefore, the advantages of these
appliances will combine sensibly and mutually. The
heat of the grill quickly seals the pores of the food and
the microwave functions for a short time. The food
keeps its moisture inside and is crispy on the outside.
Grill: Your oven is provided with a quartz grill, which
you can also use without microwave operation like any
other conventional grill.
Cooking test
The cooking status of meals can be tested as with
conventional preparation:
• Food thermometer: Each food has a certain interior
temperature at the end of the heating process. With
a food thermometer you can determine whether
the food is hot or cooked enough.
• Fork: You can check fish with a fork. If the fish
meat is no longer clear and comes easily from the
fishbones, it is. If it is over-cooked, it becomes
tough and dry.
• Wooden skewer: Cakes and bread can be tested by
inserting a wooden skewer. If the skewer remains
clean and dry after pulling it out they are done.
2. AG-72D-UK ENGLISH 22/11/2005 13:41 Page 10