C O O K Ing - Miele M 8261-1 Operating Instructions Manual

P lace the food in a microw ave-proof
dish and cover it.
W hen cooking, it is a good idea to
select a pow er level of 900 W to start
w ith and then w hen the food is hot
reduce the pow er level to 450 W for
more gentle continued cooking.
F or dishes such as r ic e o r sem o lina
p u d d ing , first select a pow er level of
900 W , and then reduce it to 150 W for
simmering.
T ip s o n c o o k ing
V egetable cooking times depend on
the tex ture of the vegetable.
F resh vegetables contain more w ater
than vegetables w hich have been
stored, and usually cook more q uickly .
A dd a little w ater to vegetables w hich
have been kept stored.
F ood taken straight from the refrigerator
takes longer to cook than food w hich
has been kept at room temperature.
S tir or turn food from time to time during
cooking to help it cook more evenly .
E nsure that food such as meat and
fish are thoroughly cooked for an
appropriate length of time.
F ood w ith a thick skin or peel, such as
tomatoes, sausages, jacket potatoes
and aubergines, should be pierced or
the skin cut in several places before
cooking to allow steam to escape and
to prevent the food from bursting.
E ggs can only be cooked in their
shells in the microw ave oven in a
specially designed egg-boiling
device available from specialist
shops.
E ggs can burst, even after they have
been taken out of the oven.
E ggs can be cooked w ithout their shells
in the microw ave oven only if the y olk
membrane has been punctured several
times first.
The pressure could otherw ise cause
the egg y olk to ex plode.
A fter c o o k ing
B e careful w hen removing a dish
from the oven. It may be hot.
A lthough heat is not normally produced
in the container itself by the
microw aves (apart from stonew are),
heat transfer from the food to the
container may be considerable, making
the container itself hot.
A llow food to stand for a few minutes at
room temperature at the end of cooking
to enable the heat to spread evenly
throughout the food.

C o o k ing

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