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Microwave, traditional and combination
programmes are all suitable for
cooking.
Microwave
This method is suitable for cooking
casseroles as well as dishes with pasta,
rice and semolina etc. which need
water to help them swell up.
First select 850 W to bring the food up
to a boil and then turn the power level
down to 450 W to continue cooking or
to 150 W for simmering.
Fan plus
This method is recommended for
cooking and steaming food such as
potatoes and vegetables.
Microwave + Fan plus
This method is useful when you want to
shorten cooking times and have a
browned finish to the dish.
Microwave + Grill
This method is good for cooking food
which needs a well cooked top or
browned finished to it, such as
macaroni cheese or pasta tuna bake.
Microwave h
Place the food in a microwave-safe dish
and cover it.
Place the dish on the glass tray and
slide into the lowest shelf level.
Add a little water to vegetables which
have been kept stored. Vegetable
cooking times depend on the texture of
the vegetable. Fresh vegetables
contain more water than vegetables
which have been stored and usually
cook more quickly.
Food taken straight from the refrigerator
requires longer to reheat than food
stored at room temperature.
Stir and turn food at least once during
cooking.
Food with a thick skin or peel, such as
tomatoes, sausages, jacket potatoes
and aubergines, should be pierced or
cut in several places to allow steam to
escape and prevent the food from
bursting.
Similarly, hard-boiled eggs should
not be cooked using microwave
power as this may lead to the eggs
exploding, even after they have
been taken out of the oven. Eggs
can, however, be cooked using
microwave heat if you have
purchased special containers
designed for this purpose.
Eggs can be cooked without their shells
using microwave power only if the yolk
membrane has been punctured several
times first. The pressure could
otherwise cause the egg yolk to
explode.
Cooking
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