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QN 4021 / QN 4039
15
Microwave hints
• Always keep the oven clean – avoid
spill-overs and do not forget to clean
under the glass tray and the inside of
the door.
• Preferably use round or oval casseroles
with a lid when cooking in your micro-
wave oven.
• Do not use metal or metal decorated
casserole dishes. Certain plastic
materials can melt and be warped by
hot food.
• Cover the food when cooking. Use a
glass lid, a plate or grease-proof
paper.
• Pastry, bread and the like can be
defrosted directly in a bread basket or
on a paper towel.
• If frozen food is heated in its packa-
ging, the packaging should be opened.
Packaging containing metal or metal
decoration must not be used unless
specifically recommended for use in
the microwave. Remove metal clips
and wire ties.
• Smaller pieces of aluminium foil can
be used to cover parts that easily
overcook such as chicken legs.
• Food with peel or skin should be pierced
with a fork – e.g. potatoes and sau-
sages. Do not boil eggs in the micro-
wave oven as they can explode.
• Put large, thick pieces close to the
edge of the casserole and try to cut
the food into even-sized pieces.
Always place the food in the centre of
the oven.
• The food will be more evenly cooked if
you stir or turn it regularly.
• Always set a shorter cooking time
than indicated in your recipe to avoid
overcooking.The larger the amount of
food the longer it takes.
• Use little or no water for vegetables.
• Use less salt and spices than with tradi-
tional cooking methods.
• Season at the end of the programme.
• Allow a few minutes ‘standing time’
after the oven has switched off to
ensure complete and even cooking
results.
• Always ensure food is piping hot
throughout before serving.
• Use gloves when taking dishes and
food from the oven.
QN 4021 / QN 4039
14
Automatic cooking programmes
Program Food categories Examples Weight
CC 11
Fresh vegetables I Brussels sprouts, cabagge, carrots, 100
–
1000 g
celeriac
CC 22
Fresh vegetables II Corgettes, leeks, potatoes, spinach,
fennel, cauliflower, broccoli 100
–
1000 g
CC 33
Frozen vegetables Carrots, cauliflower, corgettes, leeks,
Brussels sprouts, spinach, broccoli 100
–
1000 g
Cook covered, in a heat-resistant glass dish, whenever possible. A triple
beep rings halfway through cook time. If cooking over 500 g of vegetables, stir
once or twice.
Please add water in the following amounts:
– for fresh vegetables (I + II): 100 – 500 g: 3 – 6 tbsp
500 – 1000 g: 9 – 12 tbsp
– for frozen vegetables: 100 – 500 g: 3 – 9 tbsp
500 – 1000 g: 9 – 15 tbsp
i