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A
S IN TRADITIONAL COOKING METHODS
ed in a microwave oven must always be heat-
ed until piping hot.
T
HE BEST RESULTS ARE ACHIEVED
is arranged with the thicker food to the
outside of the plate and the thinner
food in the centre.
P
on top of each
LACE THIN SLICES OF MEAT
other or interlace them. Thicker slic-
es such as meat loaf and sausages have to be
placed close to each other.
TYPE OF
AMOUNT POWER
FOOD
300
G
P
LATED MEAL
450
G
2
DL
R
ICE
6
DL
M
250
EAT BALLS
G
B
2
EVERAGE
DL
S
(clear)
2½
OUP
DL
M
ILKBASED
2 ½
SOUPS OR
DL
SAUCES
1
PCS
H
OT DOGS
2
PCS
L
500
ASAGNA
G
REHEATING CHART
, food reheat-
W
once to distribute the heat evenly.
if the food
best reheated on 400–600 W.
S
OME MINUTES STANDING TIME
temperature is evenly distributed throughout
the food.
TIME
STANDING
LEVEL
3 - 5
.
MIN
4 - 5
.
MIN
1 - 2
.
MIN
3 - 4
.
MIN
2
.
MIN
750 W
1 - 2 ½
.
MIN
2 - 2 ½
.
MIN
3 - 4
.
MIN
½ - 1
.
MIN
1 - 1 ½
.
600 W
MIN
5 - 6
.
MIN
GB
HEN REHEATING STEWS OR SAUCES
C
helps to keep the moisture
OVERING THE FOOD
inside the food, reduces spattering and
shortens the reheating time.
W
HEN REHEATING FROZEN FOOD
follow the manufactures instruction
on the package.
F
OOD WHICH CANNOT BE STIRRED
will make sure the
HINTS
TIME
C
OVER THE PLATE
1 - 2
.
MIN
1
.
C
MIN
OVER THE DISH
2
MIN
1 - 2
.
H
MIN
EAT UNCOVERED
P
UT A METAL SPOON
1
.
MIN
prevent overcooking.
R
EHEAT UNCOVERED
1
.
MIN
or bowl.
D
the container more
O NOT FILL
1
.
than 3/4. Stir once during
MIN
heating.
1
.
MIN
2 - 3
.
MIN
it is better to stir
portions
, like gratin is
in the cup to
in a soup plate
14
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