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7.3 Tips for the microwave
Result
You cannot find details for the amount
of food prepared.
The food after cooking is too dry.
The food is still not defrosted, hot or
cooked after the end of cooking time .
After the end of cooking time the food
is overheated at the edges but is still
not ready in the middle.
Other things to think about...
• Food items have different shapes and
qualities. They are prepared in
different quantities. Because of this,
the necessary time and power for
defrosting, heating or cooking can
vary. As a rough guide: double the
quantity - almost double the time.
• The microwave creates the heat
directly in the food. Because of this,
all places cannot be heated at the
same time. You must stir or turn the
heated dishes, especially when
preparing larger quantities of food.
• The standing time is given in the
tables. Let the food stand, in the
Power setting
• 1000 Watt
• 900 Watt
• 800 Watt
• 700 Watt
• 600 Watt
• 500 Watt
Remedy
Find details for similar type of food. Increase or
shorten the length of the cooking time according
to the following rule: double the amount - almost
double the time, half the amount - half the time.
Set shorter cooking time or select lower micro-
wave power and cover with material suitable for
use in the microwave.
Set longer cooking time or select higher micro-
wave power. Note that taller dishes generally
need longer cooking time. Stir or turn food dur-
ing cooking.
Next time select a lower power and a longer
time. Stir liquids, such as soup, halfway through.
appliance or outside it, so that the
heat is distributed more evenly.
• Adjust the power level according to
food quantity. Using high power level
with small amount of food can burn
the food or generate arcing when you
use the accessories.
• You get better results for rice if you
use flat, wide dishes.
7.4 Examples of cooking
applications for power settings
The data in the table is for guidance
only.
Use
Heating liquids
Searing at the start of the cooking process
Cooking vegetables
Melting gelatine and butter
Defrosting and heating frozen meals
Heating one-plate meals
Simmering stews
Cooking egg dishes
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