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A
S IN TRADITIONAL COOKING METHODS
ed in a microwave oven must always be heated
until piping hot.
T
if the food
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 slices
such as meat loaf and sausages have to be
placed close to each other.
TYPE OF
AMOUNT POWER
FOOD
LEVEL
300
G
P
LATED MEAL
450
G
2
DL
R
ICE
6
DL
M
250
EAT BALLS
G
700 W
B
2
EVERAGE
DL
S
(clear)
2½
OUP
DL
M
ILKBASED
2 ½
SOUPS OR
DL
SAUCES
1
PC
H
OT DOGS
2
PCS
600 W
L
500
ASAGNA
G
REHEATING CHART
, food reheat-
W
HEN REHEATING STEWS OR SAUCES
once to distribute the heat evenly.
C
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
best reheated on 400–600 W.
S
OME MINUTES STANDING TIME
temperature is evenly distributed throughout
the food.
TIME
STANDING
TIME
3 - 5
.
MIN
1 - 2
.
MIN
4 - 5
.
MIN
1 - 2
.
1
.
MIN
MIN
3 - 4
.
2
MIN
MIN
2
.
1 - 2
.
MIN
MIN
1 - 2 ½
.
1
.
MIN
MIN
2 - 2 ½
.
1
.
MIN
MIN
3 - 4
.
1
.
MIN
MIN
½ - 1
.
MIN
1
.
MIN
1 - 1 ½
.
MIN
5 - 6
.
2 - 3
.
MIN
MIN
GB
it is better to stir
helps to keep the moisture
portions
, like gratin is
will make sure the
HINTS
C
OVER THE PLATE
C
OVER THE DISH
H
EAT UNCOVERED
P
in the cup to
UT A METAL SPOON
prevent overcooking.
R
in a soup plate
EHEAT UNCOVERED
or bowl.
D
the container more
O NOT FILL
than 3/4. Stir once during
heating.
15
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