A D V I C E O N U S I N G Y O U R O V E N C O R R E C T L Y - DeLonghi MW 605 Operating Instructions Manual

MW605GB 18-02-2002

A D V I C E O N U S I N G Y O U R O V E N C O R R E C T L Y

Microwaves consist of electromagnetic radiation
found in nature under the form of light waves
(e.g., sunlight). Inside the oven, these waves
penetrate food from all directions and heat up the
water, fatty and sugar molecules.
Heat is produced very quickly only in the food
itself, whereas the container being used warms
up indirectly by means of heat given off by the
heated food. This prevents food from sticking to
its container, so you can use very little fatty sub-
B a s i c r u l e s f o r c o r r e c t c o o k i n g w i t h a m i c r o w a v e o v e n
1) In order to set cooking times correctly, remember (in referring to the charts on the following pages)
that when you increase the amount of foodstuffs the cooking time must likewise be proportionately
increased and vice-versa. It is important to respect the "standing" times:
period during which the food must be left to "rest" after being cooked so as to allow an even
greater spreading of the temperature within. The temperature of meat, for example, will rise about
5°-8° C. (approx. 9°-15° F.) during the standing time. Standing times may be observed either
inside or outside the oven.
2) One of the main things you must do is stir the food where appropriate several times while
it is being cooked. This helps distribute the heat more uniformly and thus shortens the
cooking time.
3) It is also advisable to turn the foodstuff over where appropriate during its
cooking process: this applies especially for meat, whether it is in large
pieces (roasts, whole chickens, etc.) or small (chicken breasts, etc.).
4) Foods with a skin, shell or peel (e.g., apples, potatoes, tomatoes,
frankfurters, fish) must be pierced with a fork or sharp knife in sev-
eral points so as to allow steam to escape and prevent exploding (see
fig. 4).
5) If you are preparing a large number of portions of the same food item
(e.g., boiled potatoes), place them in a large dish to allow uniform cook-
ing (see fig.5).
6) The lower the temperature at which a foodstuff is placed in a microwave
oven, the longer the cooking time required. Food having a room tempera-
ture will cook more quickly than food having a refrigerator temperature.
7) Always cook by placing the food container in the centre of the turntable.
8) It is perfectly normal for condensation to form inside the oven and near the air outlet. To reduce
such condensation, cover the foodstuffs with clear-film, wax paper, a glass lid or simply an
overturned plate. Foods having a water content (e.g., greens and vegetables) cook better when
covered. The covering of food also helps keep the oven clean on the inside. Make sure when using
clear films that they are suitable for microwave use.
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stance or in some cases, no fat at all during the
cooking process.
Therefore the cooking in a microwave oven is
considered to be healthy and good for one's
diet.
And in contrast to traditional methods, cooking
in a microwave foodstuffs are less dehydrated,
lose less of their nutritional value, and retain
more of their original flavour.
standing time means that
fig. 4
fig. 5