Bedienungsanleitung BEKO BBCW17400B (Seite 37 von 104) (Deutsch, Englisch)

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Cooking tips

Factors effecting the microwave time:

• Microwave time depends on a few

factors. The heat of the ingredients used

in the recipe can significantly affect the

cooking time required. Therefore, a cake

made with ice-cold butter, milk, and eggs

will take longer to bake than a cake

made from room-temperature ingredi-

ents.

• Especially some recipes for bread, cake

and cream sauces, recommend remov-

ing it from the oven before it is fully

cooked. Such dishes kept closed outside

the oven, will allow the food to continue

to cook as the heat travels from the out-

side of it to the inside.

• If you keep the pieces in the oven until

they are fully cooked, there is a risk of

burning the outer layer. You will get the

hang of which meals to be left to cook

and which to be taken out and waited as

time goes by.

• Do not leave the side of the pieces while

they are cooking. The light of the mi-

crowave oven will automatically switch

on while operational, and let you see the

state of the pieces cooked.

Defrosting:

• Defrosting time may differ depending on

the size of the package. Shallow, rectan-

gular packages defrost faster than deep

containers.

• Pick apart the pieces that start melting.

This way they will melt easier.

• As the amount of food you cooked in-

crease, the time needed will do too.

Twice as large a meal will roughly take

twice the time. If a potato takes four

minutes to cook, two potatoes will take

seven minutes or so. However much

food you put inside the oven, the amount

of microwave created will stay the same.

That is, the more food you put in it, the

longer it will take to cook.

Liquid content

• As microwaves are sensitive against li-

quids, liquid content will effect the cook-

ing time. Meals with natural liquid in-

gredients (eg. vegetables, fish and

poultry) will cook faster and easier. It is

recommended to add water when cook-

ing dry foods such as rice and legumes.

• It should be noted that the microwave

removes moisture, so before cooking

drier items such as certain vegetables,

you should soak them with a little water

or wrap them so that they retain their

moisture.

• When cooking foods that contain very

little water (like defrosting bread, pop-

ping popcorn), evaporation happens very

quickly. In this case, the oven works as if

it is empty and the food may burn. In

such a case, the oven and the container

may be damaged. Therefore, only set it

to the required cooking time, and keep a

close eye on the oven during the cooking

process.

Steam

• Moisture in food can sometimes cause

steam to form inside the oven while it is

operating. This is normal.

Sugar

• Follow the recommendations in the mi-

crowave recipe book when making

dishes with a very high sugar content,

such as puddings and pies. If you exceed

the recommended cooking time, it may

cause the food to burn or damage the

oven.

Food density

• Lighter, porous foods like bread and

cake will cook faster than heavier, dense

foods like roasts and stews. Be careful

when heating porous items without hard,

dry surfaces in the microwave.

Bone and fat content

• Bones transmit the heat and fat cooks

faster than the meat. When cooking

pieces of meat that contain bone and fat,

make sure they are spread equally and

are not over cooked.

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