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HEATING
• Ready-to-eat meals in aluminum containers should be
removed from the container and heated on a plate
or a bowl.
• Foods should be covered with microwave foil, plates
or cover caps (sold in stores) to prevent the surface
from drying out. Drinks should not be covered.
• Remove the lid of tightly closed containers. When
cooking fluids like water, coffee, tea or milk, insert a
glass stick into the container.
• If possible, stir larger amounts occasionally to even
the temperature.
THAWING
The microwave is ideal for thawing foods. Time
required for thawing is usually much shorter than when
thawing foods with conventional methods.
Some tips.
Remove the frozen food from its wrapping and put it on
a plate.
WRAPPING AND CONTAINERS
Wrappings and containers suitable for use in
microwave and also freezing (up to about - 40°C) and
heat resistant (up to about 220°C) are very appropriate
for thawing and heating foods. You can use such
material for thawing, heating and cooking without
having to transfer the food to other containers.
COVERS
Thinner parts should be covered
with aluminum foil during thawing.
Thawed or warm parts should also
be covered with aluminum foil. This
prevents that thin parts overheat
while thick parts are still frozen.
THE MICROWAVE POWER...
should be set lower rather than higher. This helps you
achieve even thawing. If the microwave power is too
high, the food surface will be cooked while the interior
of the food is still frozen.
• All times are listed for foods at a room temperature
of 20°C. The heating time will increase slightly for
foods at refrigerator temperatures.
• Allow foods to stand for 1-2 minutes after heating
to allow the temperature to even out throughout the
food (standing time).
• All times are guidelines and can vary depending on
initial temperature, weight, water content, fat content
and the desired final state of the food.
SMALLER AMOUNTS...
twill thaw more evenly and quicker than large amounts.
We recommend that you freeze your food in small
portions. You can quickly and easily create a whole
menu.
DELICATE FOODS,
like tortes, cream, cheese and bread should not be
completely thawed. Only the outer surface should
be thawed, the rest of the food should thaw at room
temperature. This will avoid outer surfaces overheating
while inner parts are still frozen.
STANDING TIME...
after thawing food is very important, because the
thawing process is finished during this time. In the
thawing table you can find standing times for various
foods. Thick, compact foods will require a longer
standing time than flat or porous foods. If the food is
not sufficiently thawed, you can keep thawing it in the
microwave or extend the standing time correspondingly.
After standing time, foods should be processed as soon
as possible and not refrozen.
GB-41
TURNING/STIRRING
Almost all foods must be turned or
stirred once. Parts sticking to each
other should be separated as soon
as possible and rearranged.
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