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WHAT YOU SHOULD KNOW
■ In your microwave oven you should
preferably use round, shallow, heat-
resistant dishes made of thick glass,
ceramic, china, earthenware or heat-
resistent plastic.
■ Large joints of meat
It is not right to cook large joints of meat at
full power only. Select a power level of
approximately 400 W (level 2). Sealing the
meat quickly in hot fat in a pan, and then
cooking it further in the microwave oven, is
a much adopted method. Remember to
allow for the fact that large joints will
continue to cook for a long time once the
microwave oven has stopped.
■ Small cuts of meat
Small cuts of meat such as steak, pork
chops or cutlets will give the best results if
you simply fry them in a frying pan on a
traditional heat source.
■ Products with a crust such as crispy bread
rolls, croissants and puff pastry should not
be heated in the microwave oven. This is
better done in the hot-air oven.
How your microwave oven works
Microwaves are small electro-magnetic
waves with which we are already familiar
from the television, radio, radar and wireless
telephones. Depending on the sort of food, the
microwaves will penetrate between 2.5 and
3.7 cm below the surface and will vibrate the
molecules in the food at extremely high
speed. The friction between the vibrating
molecules will create heat by which the food
cooks.
Microwaves are only attracted by molecules
of moisture. Glass, plastic and paper do not
contain any moisture and will therefore
remain relatively cool during cooking. The
metal walls of the microwave oven an the
raster in the door ensure that the microwaves
stay within the oven. The microwave oven has
been fitted with extra safeguards. Once the
door is opened the oven will automatically
stop the production of microwaves.
GB
WHAT YOU SHOULD KNOW
General information
■ Not all materials are fit for use in a
microwave oven. The table below
indicates which materials can be used.
■ Your microwave oven is not suitable for:
- Preserving/bottling food.
- Boiling eggs, these will explode as a
result of the increased pressure inside.
- Heating frying oil.
■ Never heat food for longer than necessary,
allow for the fact that food will continue
cooking for a while, after being removed
from the microwave oven.
■ Use as little water as possible while
cooking and use salt sparingly to preserve
the natural flavours.
■ Stir or turn the food every now and then.
■ Always prick the skins of meat, poultry or
fish, to help prevent them from spatting.
■ Covering the dishes will prevent spatting,
shorten cooking, and help to preserve the
level of moisture.
■ Do not switch on an empty microwave
oven, this may damage the oven.
■ The door can be opened during operation
of the microwave oven, the oven will
automatically switch off.
■ There could be some disturbance on your
TV, this happens sometimes with
household appliances such as a mixer,
vacuum cleaner, oven etc.
■ The oven light is only burning when the
oven is working. Sometimes the light can
become a little fainter and you can hear
clicking noises. This happens when the
microwave oven is set at a lower power
level.
■ During cooking condensation will form,
especially on the door. Depending on the
quantity and moisture level of the food
being prepared there may even be a
little water under the door. This is normal!
■ During cooking heat and smoke can
escape through the ventilation outlets. This
is normal also.
GB
Material Fit for use
Paper yes
Metal baking tins no
Aluminium foil no
Plastic yes
Heat-resistant plastic yes
Earthenware yes
Normal glass yes
Heat-resistant Glass yes
Plates with metallic decorative
edging no
Wire closure on a plastic bag no
Mercury thermometer no
Closed pot or a bottle with a
narrow neck no
