Bedienungsanleitung Hanseatic D90N30ESLKRIII-B1A (Seite 47 von 64) (Deutsch, Englisch)

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The correct cooking time

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 which are high in fat or sugar cook

more quickly and reach higher temperatures

than other dishes as fat and sugar absorb

microwave energy well. (Examples: dough-

nuts, pudding, fruit cakes)

Make sure to observe the recommended

cooking times as otherwise the food will

burn and damage the appliance.

– Dishes that have a high water content cook

faster than “dry” dishes. (Examples: fish,

vegetables, sauces.)

– “Dry” dishes cook very slowly. Please add a

little water to these before cooking. (Exam-

ples: Rice, grains, dried beans.)

The correct quantity

The greater the quantity for preparation, the

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

to takes 4 minutes, then two potatoes will take

7 minutes. Rule of thumb: Twice the quantity re-

quires 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 mid-

dle 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 mid-

dle.

– 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 gravy and sauce in a separate contain-

er; only fill this two-thirds full!

Piercing and scoring

Excess pressure can be caused in many dishes

when heating them through. It is therefore rec-

ommended to pierce or score certain dishes, in

order to prevent them from bursting.

• Do not heat eggs in their shells in the micro-

wave – except in special containers which

can be purchased in shops.

• Pierce food with peels or skins (potatoes, to-

matoes, 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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