Practical Tips On Working With The Micro-Wave - AEG MICROMAT COMBI 625 Operating Instructions Manual

General hints
on cooking,
heating,
and
defrosting
Standing
time
Cooking:
Defrosting:
Ready meals
Food comes in different qualities and is prepared in different
quantities, therefore the times and amounts of energy necessary
for
defrosting, heating or cooking
are different.
The standing time referred to in the "Cooking tables" means:
Allow the food to stand
without
power i. e, inside or outside the
appliance, to ensure that the heat in the food is uniformly distribut¬
ed.
Practical hints on working with microwave appliances
Wherever possible, cook in a covered container. Only if crust is
required or is to be retained should you cook food in uncovered
containers. After switching off your appliance, allow the food to
stand inside for some minutes
(standing time).
Refrigerated or frozen foods require a longer cooking time.
Foods containing sauces should be stirred from time to time.
Vegetables:
Cook vegetables with firm consistency, such as carrots, peas,
and cauliflower, with a little water. Cook vegetables with soft con¬
sistency, such as mushrooms, peppers, and tomatoes, without
liquid.
Meat:
Place frozen, unpacked meat on an inverted plate in a glass or
porcelain container so that the meat juice can drain. Turn during
the defrosting period.
When the defrosting period has elapsed, the pieces of meat need
a differently long
standing time
depending on consistency.
Butter, pieces of layer cake, cottage cheese:
Previously remove aluminium foil packaging. Do not fully defrost
in the appliance, but leave to adjust outside.
Ready meals in metal packages or plastic containers with metal
lids should be heated or defrosted in your microwave oven
only it
they are explicitly marked as being suitable for microwave
use. Please follow the operating instructions printed on
the packages (remove the metal lid and prick the plastic
foil).
Important: Metal objects must be placed at least 2 cm
away from the cooking space walls and door.
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