Bedienungsanleitung Hanseatic AM720KFR-P00E (Seite 60 von 70) (Deutsch, Englisch)

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Practical tips for microwaving Page EN-25

Practical tips for microwaving

The correct cooking

temperature

Given that microwaves react with varying in-

tensity to water, fat and sugar, the cooking

time depends significantly on the composition

of the dish.

– Dishes with a high fat or sugar content

(doughnuts, puddings, fruitcakes) cook

through more quickly and reach higher

temperatures faster than other dishes.

Make absolutely sure to follow recom-

mended cooking times to avoid burning the

food and damaging the appliance.

– Dishes that have a high water content (fish,

vegetables, sauces) cook faster than “dry”

dishes.

– “Dry” dishes (rice, grain products, dried

beans) cook very slowly. Please add a little

water to these before cooking.

The correct quantity

The larger the quantity to be prepared, the

longer the cooking time. If, for example, a po-

tato takes 4 minutes, then two potatoes will

take 7 minutes.

Rule of thumb: Twice the quantity requires

approximately twice the amount of time.

– Small food items cook more quickly than

large food items. And food items of equal

size cook through more evenly than food

items of different sizes. If possible, cut all

food into pieces of roughly the same size.

Remember to do this when freezing!

– When defrosting, size and form play a key

role. Small, flat food portions defrost faster

and more evenly than larger, thicker food

portions. During the defrosting process,

separate portions that have already begun

to thaw, as exposed pieces defrost faster.

Order of dishes

To achieve an even result, special attention

must be paid to arranging the food correctly

for cooking:

– Arrange food with several equally sized

pieces (potatoes, meatballs, hamburgers)

in a circle in the container and leave the

middle empty.

– For pieces of different sizes, place the

small or thin pieces in the middle, as these

pieces will be the last to cook.

– For irregularly shaped pieces (e.g. fish)

place the thin or flatter end towards the

middle.

– Lay thin slices of meat on top of each other

or criss-cross them.

– Place thicker slices and pieces of meat

(joints, sausages etc.) close together.

– Heat meat juices and sauces in a separate

container; only fill this ⅔ full!

Piercing and scoring

Excess pressure can be caused in many dish-

es when heating them through. It is therefore

recommended to pierce or score certain dish-

es, in order to prevent them from bursting.

– Do not microwave eggs in their shells –

unless using special containers which are

commercially available.

– Pierce food with peels or skins (potatoes,

tomatoes, sausages, aubergines, egg

yolks) to prevent it from bursting open.

– Score the skin of whole fish to prevent it

from tearing open.

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