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Metal containers, e.g. saucepans or frying pans
should not be used in microwave ovens. Nor
should plates or vessels with decorations be used
since metal e.g. gold, might be part of the
decoration and such decorations will be
damaged.
Small pieces of aluminum foil can be used, but
only to shield the areas that would overcook (e.g.
for covering chicken wings leg tips and fish tails)
but the foil must not touch the side of the oven as
damage may occur.
For browning in the microwave oven, you need a
special browning dish, which is available from
your dealer as an accessory.
Caution:
• There are a number of accessories available
on the market. Before you buy, make sure
they are suitable for microwave use.
• When you put food in the microwave oven,
make sure that food, food supports or
covering do not come in direct contact with
any of the internal walls or the plastic cover
in the ceiling of the cavity since
discolouration may take place.
Cooking, reheating and defrosting with microwaves
In a microwave oven the water molecules of the
food are put into motion by the microwave energy
directly. The increased movement is the same as
heat. Microwaves penetrate the food and heat up
not only on the surface. Heating and cooking by
microwaves is very fast and energy saving since
the food container does not need to be heated up.
The container for the food gets warmed up only
indirectly by heat transfer from the heated food to
the container and this prevents the food from
sticking to the pan. As a consequence very little
fat needs to be added during the cooking process.
Retention of taste and nutritional qualities of the
food are improved by microwave cooking since
cooking times are shorter and smaller amounts of
liquid are added.
Cooking in a microwave oven has many
similarities with conventional cooking - but the
cooking process is different and faster.
Since the cooking process is faster, compared to
conventional cooking, you should always consult
your microwave cookbook before you start
preparing a certain dish.
For normal recipe cooking, like cooking trout,
always follow the recipe in your cookbook.
Cooking can be done either in the Time and Power
Mode or in the Autoprobe Cooking Mode.
Time and power cooking:
Cooking by time and power goes very fast and
can be used for a variety of food such as:
vegetables, meat fish, poultry and soups.
Auto probe cooking
This method gives you very good control of the
end temperature when cooking such food as
roastbeef or big trout.
Reheating of already cooked food is a major
application area for your microwave oven.
Reheating is very fast and is from a nutritional
.point of view better than any other kind of
rehearting method. The food can be reheated
directly on the plate (see setting on which utencils
can be used in your microwave). Reheating of a
portion on a plate for a late guest is accomplished
in one to two minutes.
Heating or reheating can be done with your
microwave oven in two different modes.
Time and power heating
By choosing the proper time and power level you
can heat up the food to any desired temperature,
up to cooking temperature.
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