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MW345/535GB
27-11-2001 14:23 Pagina 43
• Soups or broth usually require a smaller amount of liquid because the evaporation in microwave
ovens is rather limited. Because it is a dehydrating agent, salt must be added only when the
cooking is finished or during the standing time.
• It is correct to say that the temperature required for cooking rice in a microwave oven (as is true
also for pasta) is more or less the same as that needed to cook this foodstuff over a burner on a
regular stove. The advantage of preparing a risotto dish in a microwave oven lies in the fact that
you do not have to stir the rice constantly (two or three times is enough).
The ingredients are placed in a container suitable for microwave ovens and covered with clear-
sheet (for about 300 gr. of rice, you need 750 gr. of broth with the oven programmed at top
power for about 12 to 15 minutes). In addition, the rice will not stick to the bottom of its container
and, since it can be cooked in a tureen or some other such receptacle to be brought to the table,
you will not have to transfer that rice to a serving plate.
The foodstuffs most difficult to brown while being cooked in a microwave oven are usually cutlets, sca-
loppine, and chicken breasts. To obtain such a browning effect, however, you are advised to grease
the outer portion with butter (preferably combined with paprika). You will find on the market sauces
especially researched to give colour to foodstuffs cooked in a microwave oven. In each and every
case, you must allow the meats or fish to be browned to absorb some fatty and colouring substances.
Baked goods rise (at lower oven power) much more than then do with regular baking. Since no crust
is formed, it is better to garnish the surface portions with cream or icing (e.g., chocolate); in addition,
you must keep the item being baked fully covered, because such foodstuffs tend to dry out more
quickly than those baked in a regular oven. Fruit is to be pierced if cooked with its peel on and is to
be kept covered: it is essential that you adhere to the standing time (3 to 5 minutes).
Cooking times for baked goods and fr uit
The times indicated on the chart (timer knob) vary in relation to your oven's output power. The output
power figure is printed on the oven door, inside the
Type/quantity
Nut cake (700 gr)
Viennese torte (850 gr)
Pineapple cake (800 gr)
Apple cake (1000 gr)
Coffee cake (750 gr)
Zabaione
Cooked pears (300 gr)
Cooked apples (300 gr)
Egg custard (750 gr)
Test A
Sponge cake (475 gr)
Test B
SOUPS AND RICE
BROWNING
FRUIT AND BAKED GOODS
850/900W
750/800W
output power
output power
Power
Time to be
Time to be
Selector
set
set
(minutes)
(minutes)
3
13 - 17
18 - 23
"
17 - 21
22 - 27
"
15 - 19
20 - 25
"
17 - 21
22 - 27
"
13 - 17
18 - 23
4
1,30 - 3
4 - 6
5
3 - 5
6 - 8
"
4 - 6
7 - 10
5
14 - 16
18 - 20
5
6 - 7
8 - 9
symbol (see page 28).
Standing
time
Observations and advice
(minutes)
5
May be used in combination with
any cream whatsoever
5
To be filled with jam or jelly.
5
The pineapple slices can be laid on
the bottom of the pin plate or cut into
pieces and mixed into the dough.
5
The apples are spread on top as a
decorative effect.
5
Excellent when filled with cream.
3
Mix with a whisk every 30 seconds
3
The pears are to be cut into quarters.
3
The apples are to be cut into pieces.
5
These indications are suitable for
carrying out the cooking test in
accordance with IEC regulation 705,
5
par. 17.3, test A and test B
respectively. Further instructions, also
with regard to other performance
tests
in
accordance
regulation 705, are shown in the
table on page 2
with
IEC
43
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