Good To Know Gb; The Correct Cooking Time Gb; The Correct Quantity Gb; Order Of Dishes Gb - hanseatic D80D20EP-ZSB E17 Gebrauchsanleitung

Good to know
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.
Good to know Information
GB-15