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1. AG-71+72D-EU English
Tips & advice
Covering
Covering the food retains the moisture within it and
shortens the cooking time. Use a lid,
microwave cling film or a cover.
Foods which are to be crispy, e.g.
roasts or chickens, should not be
covered. As a general rule, whatever
would be covered in a conventional
oven should also be covered in a microwave oven.
Whatever would be uncovered in a conventional oven
can also be left uncovered in a microwave oven.
Irregular shaped food
Place the thicker, more compacted
end of the food pointing towards
the outside. Place vegetables (such
as broccoli) with the stalks pointing
outward.
Stirring
Stirring the food is necessary, since
the microwaves begin by heating
the outer areas. The temperature is
thereby equalised and the food
heats up evenly.
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Arrangement of food
Place a number of individual portions, such as small
pudding moulds, cups or potatoes in their jackets, in a
circle on the turntable. Keep the portions at a distance
from each other so that the microwave energy can
reach the food from all sides.
Turning
Medium-sized items, such as hamburgers and steaks,
should be turned over once during cooking, in order to
shorten the cooking process. Large items, such as roasts
and chickens, must be turned, since the upper side
receives more microwave energy and could dry out if
not turned.
Standing time
Keeping to the standing time is one
of the most important rules with
microwaves. Almost all foods, which
are thawed, heated or cooked in the
microwave, require a certain
amount of time to stand, during
which temperature equalisation takes place and the
moisture in the food is evenly distributed.
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