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Place the food in microwave-safe
cookware and cover it.
When cooking, it is recommended to
initially select a power level of 900 W
and then, when the food is hot, reduce
the power level to 450 W for a more
gentle continued cooking.
For dishes such as rice or pudding,
first select a power level of 900 W, and
then reduce it to 150 W for simmering.
Tips for cooking
The cooking time for vegetables
depends on their texture.
Fresh vegetables contain more water
than vegetables which have been
stored and usually cook more quickly.
Add a little water to vegetables which
have been kept stored.
Food taken straight from the refrigerator
will take longer to cook than food which
has been kept at room temperature.
Stir or turn food from time to time during
cooking to help it cook more evenly.
Ensure that foods which spoil
quickly, such as fish, are thoroughly
cooked for an appropriate length of
time.
Food with a thick skin or peel, such
as tomatoes, sausages, potatoes
(cooked in their skins) and eggplant,
should be pierced or the skin cut in
several places before cooking to allow
steam to escape and prevent the food
from bursting.
When cooking eggs in their shells in
the microwave oven, you must use a
specially designed egg boiler.
Otherwise, the eggs will explode,
even after being removed from the
oven interior.
Eggs can be cooked without their shells
in the microwave oven only if the yolk
membrane has been punctured several
times first. The pressure could
otherwise cause the egg yolk to
explode.
After cooking
Be careful when removing dishes
from the appliance. They may be
hot.
Although heat is not normally produced
in the cookware itself by the
microwaves (apart from stoneware),
heat is transferred from the food to the
container, which can cause the
cookware to become hot.
Allow food to stand at room
temperature for a few minutes (standing
time) after cooking so that the heat can
spread evenly throughout the food and
so that a consistent temperature is
reached.
Cooking
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