Microwave Mode - IKEA KULINARISK Manual

ENGLISH
General hints
Make sure that the oven door is closed
properly when the appliance operates and
keep it closed as much as possible during
the cooking.
Use metal dishes to improve energy saving,
but only when you use a non-microwave
function.
When possible, do not preheat the oven
before you put the food inside.
When the cooking duration is longer than
30 minutes, reduce the oven temperature to
minimum 3 - 10 minutes before the end of
the cooking time, depending on the
duration of the cooking. The residual heat
inside the oven will continue to cook.
Use the residual heat to warm up other
dishes.
Cooking with fan
When possible, use the cooking functions
with fan to save energy.

Microwave mode

Microwave
General:
Caution! Do not let the
appliance operate when there is
no food in it.
• After you deactivate the appliance, let
the food stand for some minutes. Refer to
the microwave cooking tables: standing
time.
• Remove the aluminium foil packaging,
metal containers, etc. before you
prepare the food.
• It is not recommended to use more than
one level when using the microwave
mode.
• If possible, always stir the food before
serving.
Residual heat
If a programme with the Duration or End
Time selection is activated and the cooking
time is longer than 30 minutes, the heating
elements deactivate automatically 10%
faster in some oven functions.
The fan and lamp continue to operate.
Keep food warm
Choose the lowest possible temperature
setting to use residual heat and keep a
meal warm. The display shows the residual
heat indicator or temperature.
Cooking with the lamp off
Deactivate the lamp during cooking and
activate only when you need it.
Cooking:
• If possible, cook food covered with
material suitable for use in the
microwave. Only cook food without a
cover if you want to keep a crust.
• Do not overcook the dishes by setting the
power and time too high. The food can
dry out, burn or catch fire in some places.
• Do not use the appliance to cook eggs in
their shells and snails, because they can
burst. With fried eggs, pierce the yolks
first.
• Pierce skin or peel of potatoes, tomatoes,
sausages and similar types of food with
a fork several times before cooking so
that the food does not burst.
• For chilled or frozen food, set a longer
cooking time.
• Dishes which contain sauce must be
stirred from time to time.
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