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Microwave cooking
Cook food covered. If you want to keep a
crust cook food without a cover.
Do not overcook the dishes by setting
the power and time too high. The food
can dry out, burn or cause fire.
Do not use the oven to cook eggs or
snails in their shells, because they can
burst. Pierce the yolk of fried egg before
reheating it.
Pierce food with skin or peel with a fork
several times before cooking.
Cut vegetables into similar-sized pieces.
Stir liquid dishes from time to time.
10.3 Microwave suitable cookware and materials
For the microwave use only suitable cookware and materials. Use below table as
a reference.
Cookware / Material
Ovenproof glass and porcelain with
no metal components, e.g. heat-
proof glass
Non-ovenproof glass and porcelain
without any silver, gold, platinum or
other metal decorations
Glass and glass ceramic made of
ovenproof / frost-proof material
Ceramic and earthenware without
any quartz or metal components
and glazes which contain metal
Ceramic, porcelain and earthen‐
ware with unglazed bottom or with
small holes, e.g. on handles
Heat-resistant plastic up to 200 °C
(please always check the plastic
container specification before use)
Cardboard, paper
Clingfilm
Roasting film with microwave safe
closure (please always check the
film specification before use)
Stir the food before serving.
After you turn off the oven, take the food
out and let it stand for a few minutes.
Microwave defrosting
Put the frozen, unwrapped food on a
small upturned plate with a container
below it, or on a defrosting rack or plastic
sieve so that the defrosting liquid can run
off.
Remove defrosted pieces subsequently.
To cook fruit and vegetables without
defrosting them first, you can use a
higher microwave power.
Microwave function
Defrost‐
Heating,
ing
Cooking
X
X
X
X
X
ENGLISH
Microwave Combi
function
X
X
X
X
X
X
X
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