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USE
Using the microwave
EN 18
Microwaves are high-frequency electromagnetic waves. The energy
makes it possible to cook or warm up dishes without affecting the form
or colour.
Cooking principle
1. The microwaves generated by the microwave are spread evenly by
a distribution system. This cooks the dish evenly.
2. The food absorbs the microwaves to a depth of approximately 2.5 cm.
Cooking then continues, because the heat is spread in the dish.
3. The cooking times vary and depend on the dish you use and the
properties of the food:
▷ Quantity and density
▷ Moisture content
▷ Starting temperature (whether or not it is cooled)
Important
The dish is cooked from the inside out by means of heat distribution.
The cooking continues even when you take the dish out of the oven.
Standing times in recipes and in this manual should therefore be
adhered to, in order to ensure:
• Even heating into the middle of the dish;
• Equal temperatures in all parts of the dish.
Power
Use
• For quick heating of drinks, water and dishes
1000 W
containing a lot of moisture.
• For cooking fresh or frozen vegetables.
• For prepairing and heating of drinks and dishes.
750 W
600 W
• For melting chocolate.
• For cooking fish and seafood.
• For heating on two levels.
• For cooking dried beans at low temperatures.
• For heating or cooking delicate dishes with eggs.
• For cooking dairy products or jam at low
360 W
temperatures.
• For fast defrosting of dishes.
180 W
• For softening butter or ice cream.
90 W
• For defrosting cakes containing cream.
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