Operation And Handing; Principles Of Microwave Cooking - Caso MG 20 Menu Manual Del Usuario

13 Operation and Handing

This chapter provides you with important notices with regard to operating the
device. Observe the following notices to avoid dangers and damages:
► Do not leave the device unsupervised when it is in operation, so that you
can intervene quickly in the event of dangers.

13.1 Principles of microwave cooking

• The power levels and time required for cooking / warming up food items
depends on the starting time, the quantity and the type and consistency of
the food, etc. Use the shortest indicated cooking time and extend the
cooking procedure as necessary.
• Arrange the food carefully. Position the thickest areas on the external
edge of the bowl.
• Cover the food while it is cooking. Lids protect against spatters and also
contribute towards cooking/warming up the food evenly.
• During warming, the food should be turned, rearranged or stirred
repeatedly, in order for the temperature to be distributed evenly.
• Any existing germs in the food are only killed off if the temperature is
sufficiently high enough (> 70°C) and if the time used is sufficiently long
enough (> 10 m in).
• Foods with a firm skin or shell, such as tomatoes, sausages, potatoes in
the skin, eggplants must be pierced or punctured repeatedly so that any
developing steam can escape and so that the food does not burst.
• Eggs without their shell may only be cooked in the microwave if the skin
of the egg yoke has been pierced repeatedly first. Otherwise, the egg
yoke can squirt out with excessive pressure after cooking.
• Rearrange layers of foods such as meat balls from top to the bottom and
from the middle to the outside edge.
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