Arthur martin EM2612X, EM2612N, EM2612W User Manual

INSTRUCTION MANUAL

Microwave oven

EM2612

FINAL AM-32D-EU English 18/06/2004 09:04 Page A

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1

Important safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 - 3

Oven & accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Control panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Before operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Setting the clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

What are microwaves? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Suitable ovenware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 - 8

Tips & advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 - 13

Microwave power levels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Microwave cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Other convenient functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16 - 17

Auto cook, cook from frozen & auto defrost operation . . . . . . . . . . . . . . . . . . . . . . .18 - 19

Auto cook, cook from frozen & auto defrost charts . . . . . . . . . . . . . . . . . . . . . . . . .20 - 23

Recipes for auto cook menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23 - 24

Cooking charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25 - 27

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27 - 38

Care & cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39

What to do if... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40

Service & spare parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41

Guarantee conditions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41

Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42

Important information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42

Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43 - 44

CONTENTS

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IMPORTANT SAFETY INSTRUCTIONS

IMPORTANT SAFETY INSTRUCTIONS: READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

To avoid the possibility of injury

WARNING:

Do not operate the oven if it is damaged or
malfunctioning. Check the following before use:
a)The door; make sure the door closes properly and

ensure it is not misaligned or warped.

b)The hinges and safety door latches; check to make

sure they are not broken or loose.

c) The door seals and sealing surfaces; ensure that

they have not been damaged.

d)Inside the oven cavity or on the door; make sure

there are no dents.

e)The power supply cord and plug; ensure that they

are not damaged.

Never adjust , repair or modify the oven
yourself. It is hazardous for anyone other
than a competent person to carry out any
service or repair operation which involves the
removal of a cover which gives protection
against exposure to microwave energy.

Do not operate the oven with the door open or alter
the door safety latches in any way.
Do not operate the oven if there is an object between
the door seals and sealing surfaces.

Do not allow grease or dirt to build up on
the door seals and adjacent parts. Follow
instructions for “Care and Cleaning”, Page

39. Failure to maintain the oven in a clean
condition could lead to a deterioration of
the surface that could adversely affect the
life of the appliance and possibly result in
a hazardous situation.

Individuals with PACEMAKERS should check with their
doctor or the manufacturer of the pacemaker for
precautions regarding microwave ovens.

To avoid the possibility of electric shock

Under no circumstances should you remove the outer
cabinet.
Never spill or insert any objects into the door lock
openings or ventilation openings. In the event of a
spill, turn off and unplug the oven immediately and
call an authorised ELECTROLUX service agent.
Do not immerse the power supply cord or plug in
water or any other liquid.
Do not allow the power supply cord to run over any
hot or sharp surfaces, such as the hot air vent area at
the top rear of the oven.
Do not attempt to replace the oven lamp yourself or
allow anyone who is not authorised by ELECTROLUX
to do so. If the oven lamp fails, please consult your
dealer or an authorised ELECTROLUX service agent.

To avoid the danger of fire.

The microwave oven should not be left
unattended during operation. Power levels
that are too high, or cooking times that are
too long, may overheat foods resulting in a
fire.

The electrical outlet must be readily accessible so that
the unit can be unplugged easily in an emergency.
The AC power supply must be 230 V, 50 Hz, with a
minimum 10 A distribution line fuse, or a minimum
10 A distribution circuit breaker.
It is recommended that a separate circuit serving only
this appliance be provided.
Do not store or use the oven outdoors.

If food being heated begins to smoke, DO
NOT OPEN THE DOOR. Turn off and unplug
the oven and wait until the food has
stopped smoking. Opening the door while
food is smoking may cause a fire.

Only use microwave-safe containers and
utensils. See pages 7 - 8.

Do not leave the oven unattended when
using disposable plastic, paper or other
combustible food containers.

Clean the waveguide cover, the oven
cavity, the turntable and turntable support
after use. These must be dry and free from
grease. Built-up grease may overheat and
begin to smoke or catch fire.

Do not place flammable materials near the oven or
ventilation openings. Do not block the ventilation
openings.
Remove all metallic seals, wire twists, etc., from food
and food packages. Arcing on metallic surfaces may
cause a fire.
Do not use the microwave oven to heat oil for deep
frying. The temperature cannot be controlled and the
oil may catch fire.
To make popcorn, only use special microwave
popcorn makers.
Do not store food or any other items inside the oven.
Check the settings after you start the oven to ensure
the oven is operating as desired.
See the corresponding hints in operation manual.

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IMPORTANT SAFETY INSTRUCTIONS

If the power supply cord of this appliance is damaged, it
must be replaced with a special cord. The exchange
must be made by an authorised ELECTROLUX service
agent.

To avoid the possibility of explosion and
sudden boiling:

WARNING: Liquids and other foods must
not be heated in sealed containers since
they are liable to explode.

Never use sealed containers. Remove seals and lids
before use. Sealed containers can explode due to a build
up of pressure even after the oven has been turned off.
Take care when microwaving liquids. Use a wide­mouthed container to allow bubbles to escape.

Microwave heating of beverages can result in
delayed eruptive boiling, therefore care has
to be taken when handling the container.

To prevent sudden eruption of boiling liquid and
possible scalding:

1. Stir liquid prior to heating/reheating.

2. It is advisable to insert a glass rod or similar utensil

into the liquid whilst reheating.

3. Let liquid stand in the oven at the end of cooking

time to prevent delayed eruptive boiling.

Do not cook eggs in their shells, and whole
hard boiled eggs should not be heated in
microwave ovens since they may explode
even after microwave cooking has ended.
To cook or reheat eggs which have not
been scrambled or mixed, pierce the yolks
and the whites, or the eggs may explode.
Shell and slice hard boiled eggs before
reheating them in the microwave oven.

Pierce the skin of such foods as potatoes, sausages
and fruit before cooking, or they may explode.

To avoid the possibility of burns

Use pot holders or oven gloves when removing food
from the oven to prevent burns.
Always open containers, popcorn makers, oven
cooking bags, etc., away from the face and hands to
avoid steam burns.

To avoid burns, always test food temperature
and stir before serving and pay special
attention to the temperature of food and
drink given to babies, children or the elderly.

Temperature of the container is not a true indication of
the temperature of the food or drink; always check the
food temperature.
Always stand back from the oven door when opening
it to avoid burns from escaping steam and heat.
Slice stuffed baked foods after heating to release
steam and avoid burns.

Keep children away from the door to prevent them
burning themselves.

To avoid misuse by children

WARNING: Only allow children to use the
oven without supervision when adequate
instructions have been given so that the child
is able to use the oven in a safe way and
understands the hazards of improper use.

Do not lean or swing on the oven door. Do not play
with the oven or use it as a toy.
Children should be taught all important safety
instructions: use of pot holders, careful removal of
food coverings; paying special attention to packaging
(e.g. self-heating materials) designed to make food
crisp, as they may be extra hot.

Other warnings

Never modify the oven in any way.
This oven is for home food preparation only and may
only be used for cooking food. It is not suitable for
commercial or laboratory use.

To promote trouble-free use of your oven
and avoid damage.

Never operate the oven when it is empty.
When using a browning dish or self-heating material,
always place a heat-resistant insulator such as a
porcelain plate under it to prevent damage to the
turntable and turntable support due to heat stress. The
preheating time specified in the dishes instructions
must not be exceeded.
Do not use metal utensils, which reflect microwaves and
may cause electrical arcing. Do not put cans in the oven.
Only use the turntable and the turntable support
designed for this oven. Do not operate the oven without
the turntable.
To prevent the turntable from breaking:
(a) Before cleaning the turntable with water, leave the

turntable to cool.

(b) Do not put hot foods or hot utensils on a cold

turntable.

(c) Do not put cold foods or cold utensils on a hot

turntable.
Do not place anything on the outer cabinet during
operation.

NOTE:

If you are unsure how to connect your oven, please
consult an authorised, qualified electrician.
Neither the manufacturer nor the dealer can accept
any liability for damage to the oven or personal injury
resulting from failure to observe the correct electrical
connection procedure.
Water vapour or drops may occasionally form on the
oven walls or around the door seals and sealing
surfaces. This is a normal occurrence and is not an
indication of microwave leakage or a malfunction.

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OVEN & ACCESSORIES

ACCESSORIES:

Check to make sure the following accessories are
provided:

(15) Turntable (16) Turntable support
(17) 4 fixing screws (not shown).

•Place the turntable support in the seal packing on
the floor of the cavity.

• Then place the turntable on the turntable support.

•To avoid turntable damage, ensure dishes or
containers are lifted clear of the turntable rim when
removing them from the oven.

NOTE: When you order accessories, please mention
two items: part name and model name to your dealer
or

authorised ELECTROLUX service agent.

10

11

14

12

13

1 Front trim
2 Oven lamp
3 Control panel
4 Door opening button
5 Waveguide cover
6 Oven cavity
7 Seal packing
8 Door seals and sealing surfaces
9 Fixing points (4 points)
10 Ventilation openings
11 Outer cover
12 Rear cabinet
13 Power supply cord support clip
14 Power supply cord

15

16

1

2

3

4

56

78

9

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CONTROL PANEL

2

3

4
5

6
7

8

9

10

11

1

1 Digital Display
2 Indicators

The appropriate indicator will flash or light up,
just above each symbol according to the
instruction. When an indicator is flashing, press
the appropriate button (having the same symbol)
or carry out the necessary operation.

Stir
Turn over
Weight
Portion
Microwave power level
Cooking in progress

3 TIME/WEIGHT/PORTION knob
4 AUTO COOK 1 button

Press to select one of the 2 automatic
programmes.

5 AUTO COOK 2 button

Press to select one of the 2 automatic
programmes.

6 COOK FROM FROZEN button

Press to select one of the 3 automatic
programmes.

7 AUTO DEFROST button

Press to select one of the 5 automatic
programmes.

8MICROWAVE POWER LEVEL button
9START/+30 button
10 STOP button
11 DOOR OPENING button

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BEFORE OPERATION

SETTING THE CLOCK

Plug in the oven.

1. The oven display will flash:

2. Touch the STOP button the display will show:

To set the clock, see below.

Using the STOP button
Use the STOP button to:

1. Erase a mistake during programming.

2. Stop the oven temporarily during cooking.

3. Cancel a programme during cooking, touch twice.

x1

Example:

To set the 24 hour clock to 23:35

Choose the 24 hour
clock.

1. Choose the clock function.

(12 hour clock)

2. Set the hours. Rotate the
TIMER/WEIGHT/PORTION

knob until the correct hour is
displayed (23).

Check the display.

4. Set the minutes. Rotate the TIMER/
WEIGHT/PORTION knob until the

correct minute is displayed. (35).

5. Press the MICROWAVE
POWER LEVEL button to

start the clock.

NOTE:

1. You can rotate the TIMER/WEIGHT/PORTION

knob clockwise or counter-clockwise.

2. Press the STOP button if you make a mistake

during programming.

3. If the electrical power supply to your microwave
oven is interrupted, the display will intermittently

show after the power is reinstated. If this
occurs during cooking, the programme will be
erased. The time of day will also be erased.

4. When you want to reset the time of day, follow the
above example again.

There are two setting modes: 12 hour clock and 24 hour clock.

1.

To set the 12 hour clock, hold the MICROWAVE POWER

LEVEL button

down for 3 seconds. will appear in the display.

2. To set the 24 hour clock, press the MICROWAVE POWER LEVEL button once
more after Step 1, in the example below will appear in the display.

x1 and hold

for 3 secs.

To set the clock, follow the example below.

3. Press the MICROWAVE
POWER LEVEL button

to change from hours to
minutes.

x1 and hold
for 3 secs.

x1

x1

x1

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WHAT ARE MICROWAVES?

SUITABLE COOKWARE

GLASS AND CERAMIC GLASS

Heat-resistant glass utensils are
very suitable. The cooking
process can be observed from all
sides. They must not, however,

contain any metal (e.g. lead
crystal), nor have a metallic overlay (e.g. gold
edge, cobalt blue finish).

CERAMICS

Generally very suitable. Ceramics must be glazed,
since with unglazed ceramics moisture can get into
the ceramic. Moisture causes the material to heat
up and may make it shatter. If you are not certain
whether your utensil is suitable for the microwave,
carry out the utensil suitability test.

PORCELAIN

Very suitable. Ensure that the porcelain does not
have a gold or silver overlay and that it does not
contain any metal.

WHAT ARE MICROWAVES?

Like radio and television waves, microwaves are
electromagnetic waves.
Microwaves are produced by a magnetron inside
the microwave oven, and these vibrate the
molecules of water present in the food. The friction
this causes produces heat, which ensures that the
food is defrosted, heated, or cooked through.
The secret of the reduced cooking times is the fact
that the microwaves penetrate the food from every
direction. Energy is used to the full. In comparison,
the energy from a conventional hob passes from
the burner through the pan and so to the food. This
method wastes a great deal of energy.

THE CHARACTERISTICS OF
MICROWAVES.

Microwaves penetrate all non-metal objects made
of glass, china, earthenware, plastic, wood or
paper. This is why the microwaves never make
these materials hot. Dishes become hot only
because the food inside them is hot.
The food absorbs the microwaves and is heated.
Microwaves cannot pass through objects made of
metal and so they are deflected. For this reason
metal objects are not normally suitable for
microwave cookery. There are exceptions where
you can actually make use of the fact that the
microwaves cannot pass through metal. If you
cover food with aluminium foil at specific points
while it is defrosting or cooking, you can prevent
those parts from getting too warm, too hot, or
overcooked. Please check out the advice given in
the guide.

PLASTIC AND PAPER UTENSILS

Heat resistant plastic utensils which
are suitable for use in the
microwave can be used to thaw,
heat and cook food. Follow the
manufacturers recommendations.

Heat-resistant paper made for use
in a microwave oven is also
suitable. Follow the manufacturers
recommendations.

KITCHEN PAPER

can be used to absorb any moisture which occurs
in short heating methods, e.g. of bread or
products in bread crumbs. Insert the paper
between the food and the revolving plate. The
surface of the food will stay crispy and dry.
Covering greasy food with kitchen paper will
catch splashes.

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SUITABLE COOKWARE

MICROWAVE CLING FILM

This, or heat-resistant foil, is very suitable for
covering or wrapping. Please follow the
manufacturer's recommendations.

ROASTING BAGS

Can be used in a microwave oven. Metal clips are
not suitable for fastening them since the roasting
bag foil might melt. Fasten the roasting bag with
string and pierce it several times with a fork. Non
heat-resistant food wraps are not recommended for
use in a microwave oven.

BROWNING DISH

A special microwave dish made from ceramic
glass with a metal alloy base, which allows food
to be browned.
When using the browning dish a suitable insulator,
e.g. a porcelain plate, must be placed between
the turntable and the browning dish. Be careful to
adhere exactly to the pre-heating time given in the
manufacturer's instructions. Excessive pre-heating
can damage the turntable and the turntable stand
or can trigger the safety-device which will switch
off the oven.

METAL

Generally speaking, metal should not be used,

since microwaves do not pass
through metal and therefore
cannot reach the food. There
are, however, exceptions: small

strips of aluminium foil may be
used to cover certain parts of the food, so that
these do not thaw too quickly or begin to cook
(e.g. chicken wings). Small metal skewers and
aluminium containers (e.g. of ready- cooked
meals) can be used.

They must, however, be small in
relation to the food, e.g.
aluminium containers must be at
least

2/

3

to

3/

4

filled with food. It

is recommended that you transfer
the food into a dish suitable for use in the
microwave. When using aluminium containers or
other metal utensils there must be a gap of approx.
2 cms between them and the walls of the cooking
area, otherwise the walls could be damaged by
possible arcing.

NO UTENSIL SHOULD HAVE A METAL
OVERLAY

metal parts such as screws, bands or

handles.

UTENSIL SUITABILITY TEST

If you are not sure whether your utensil is suitable

for use in your microwave oven,

carry out the following test: Place

the utensil into the oven. Place a

glass container filled with 150 ml

of water on or next to the utensil.

Switch on the oven at 900 W
power for 1 to 2 minutes. If the utensil stays cool
or just warm to the touch, it is suitable. Do not use
this test on a plastic utensil. It could melt.

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TIPS & ADVICE

BEFORE YOU START...

To make it as easy as possible to use the
microwave oven, we have put together a few hints
and tips for you.
Only switch on the oven when the food is already
inside.

SETTING THE COOKING TIME

Defrosting, re-heating and cooking times are
generally much shorter than in a conventional
oven or hob. So you will need to consult this book
for the recommended cooking times. It is better to
set shorter rather than longer cooking times.
Always test the food after the cooking time has
elapsed. It is better to then continue cooking it for
a little longer, than to have overcooked food.

STARTING TEMPERATURE

Defrosting, re-heating and cooking times depend
on the temperature of the food when you start. For
example, deep-frozen and refrigerated food will
need longer than food that is at room temperature.
Standard storage temperatures of food are assumed
for re-heating and cooking times (refrigerator
temperature of 5° C, room temperature of
approximately 20° C). For defrosting food a starting
temperature of approximately -18° C is assumed.
Cook popcorn only in special microwave safe
containers. Refer exactly to the manufacturer’s
instructions. Do not use a normal paper or glass
container.

Do not cook eggs in their
unbroken shells. Pressure builds
up inside the shell and this may
result in the egg exploding. Prick
the yolk before you cook it.
Do not heat oil or fat for deep-
frying inside the microwave
oven. It is impossible to control
the temperature of the oil and it
may suddenly splash out of the
pan.

Do not heat sealed containers such as jars or
tins. The pressure inside the container could cause
the container to explode. (The exception is when
you are making preserves).

ALL INDICATED COOKING TIMES...

are guidelines only. Cooking times may vary
depending on starting temperature, the weight and
composition (water, fat content, etc) of the food.

SALT, HERBS AND SPICES

Food cooked in the microwave oven retains its
taste better than with conventional cooking
methods. Use salt sparingly and as a rule only add
salt after the food has cooked. Salt binds liquids
and dries out the surface of food. Herbs and
spices can be used as normal.

TESTING THE FOOD

You can test whether food is cooked in the same
way as conventional cookery.

• Using a food thermometer. After cooking or re­heating all foods have a certain internal
temperature. You can use a food thermometer to
test whether the food is hot enough, or ‘done’.

• Using a fork. Test fish with a fork. If the flesh is
not transparent and comes off the bone easily, it
is done. If it is overcooked, it will be brittle and
dry.

•Wooden skewer. Test cakes and bread by
sticking in a wooden skewer. If the skewer
comes out clean and dry, the food is ready.

WORKING OUT COOKING TIMES USING
THE FOOD THERMOMETER

After it has cooked, every drink or item of food
has a certain internal temperature. When it is
reached the cooking can be stopped, and the
result will be good. You can test the internal
temperature with a food thermometer. The
temperature chart on the next page gives most of
the important temperatures.

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TIPS & ADVICE

blanching process to prevent further cooking, and
then allow it to drain. Pack and freeze the
vegetable in airtight containers.

PRESERVING FRUIT AND VEGETABLES

Preserving fruit and vegetables
using the microwave is a quick
and easy process. You can buy
preserving jars, seals and

preserving jar clamps specially
designed for microwave use. Precise instructions
are provided by the manufacturers of these items.

SMALL AND LARGE QUANTITIES

Microwave cooking times depend directly upon
the amount of food you want to defrost, re-heat or
cook, i.e. small portions cook faster than big ones.

The rule of thumb is:

TWICE AS MUCH = ALMOST TWICE AS LONG
HALF AS MUCH = HALF AS LONG

TALL CONTAINERS, FLAT DISHES

Both types of container have the same capacity but
cooking times are longer for tall containers than

for flat ones. Therefore it is

preferable to use dishes that are

as flat as possible, with the

largest possible flat surface.

Only use tall containers for foods

that are likely to boil over, e.g.
noodles, rice, milk etc.

ROUND AND OVAL DISHES

Food cooks more evenly in round and oval dishes
than in rectangular ones, because the microwave
energy concentrates into the corners of rectangular
dishes and the food there may get overcooked.

ADDING WATER

Vegetables and other foods containing a lot of
water can be cooked in their own juices or by
adding just a small amount of water. This will
retain many vitamins and minerals in the food.

FOOD WITH SKIN OR PEEL

Pierce foods such as sausages, chickens, chicken
legs, potatoes in their skins, tomatoes, egg yolk,
etc with a wooden skewer. This allows the steam to
escape and the food won’t explode.

FATTY FOODS

Food ‘marbled’ with fat or with layers of fat cook
faster than lean meat. You should therefore cover
these parts with some aluminium foil, and place
the food fatty side downward.

BLANCHING VEGETABLES

Before they are frozen vegetables should be
blanched. This is the best way of retaining the
quality and flavour.
How to blanch vegetables:
Wash and chop the vegetable, place 250g of the
vegetable in a bowl with 275ml of water, cover
and heat for 3-5 minutes.
Plunge into cold water immediately after the

Heating drinks (coffee,
water, tea, etc)
Heating milk
Heating soup
Heating stews
Poultry
Lamb

Rare
Well roasted

Roast beef

Rare
Medium done
Well done

Pork, veal

Drink/food items Internal Internal

temperature at temperature after
the end of 10-15 mins
cooking time standing time

65-75o C

75-80o C
75-80o C
75-80o C
80-85o C

70o C
75-80o C

50-55o C
60-65o C
75-80o C
80-85o C

85-90o C

70-75o C
80-85o C

55-60o C
65-70o C
80-85o C
80-85o C

CHART: USING A FOOD THERMOMETER

TO DEFINE COOKING TIMES

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TIPS & ADVICE

COVERING THE FOOD

By covering the food as it cooks
moisture is retained and cooking
time is reduced. Use a lid,
microwave film, or cover. Do not

cover food that should have a
crispy surface, such as roast meat or chicken. As a
rule if you would cover it in a conventional oven,
cover it in the microwave. If you would cook it in a
conventional oven without a cover, you can cook it
without a cover in the microwave.

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

You need to stir the food because

the microwaves heat the outer

areas first. Stirring the food

balances the temperature and

the food heats evenly.

ARRANGING

Arrange individual portions (pudding moulds, cups
or baked potatoes) in a circle on the turntable.
Leave space between the portions for the
microwave energy to penetrate from all sides.

Melted butter and dried paprika

Dried paprika
Soya sauce
Barbecue and Worcestershire sauce, Gravy
Rendered down bacon fat or dried onions

Cocoa, chocolate flakes, brown icing, honey and
marmalade

Poultry

Oven baked dishes - Cheese toasties
Meat and poultry
Roasts, Rissoles, Small roasted items
Oven baked dishes, toasted items,
soups, stews
Cakes and desserts

Coat the poultry with the
butter/paprika mixture
Dust with paprika
Coat with the sauce
Coat with the sauce
Sprinkle pieces of bacon or
dried onions on top
Sprinkle pieces on top of cakes
& desserts or use to glaze

BROWNING AGENT

DISH

METHOD

TURNING

Turn medium sized portions, such as burgers and
steaks, once during cooking, to reduce cooking
time. Large items such as roasts and chickens must
be turned because they receive more microwave
energy on the uppermost side and could dry out if
not turned.

STANDING TIME

One of the most important rules
of microwave cooking is
standing time. Almost all foods
that are defrosted, heated or
cooked in a microwave oven

require standing time. This may
be fairly short or quite long. During this time the
temperature is balanced and the liquids inside the
food are evenly distributed.

BROWNING AGENTS

After more than 15 minutes cooking time food
acquires a brownness, although this is not
comparable to the deep brownness and crispness
obtained through conventional cooking. In order to
obtain an appetising brown colour you can use
browning agents. For the most part they
simultaneously act as seasoning agents. In the
following table you will find some suggestions for
substances you can use as browning agents and
some of the uses to which you might put them.

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12

HEATING

DEFROSTING

Your microwave is ideal for thawing. Thawing
times are usually considerably shorter than in
traditional methods. Here are a few tips. Take the
frozen item out of its packaging and place on a
plate for thawing.

BOXES AND CONTAINERS

Boxes and containers suitable for microwaves are
particularly good for thawing and heating food,
since they can withstand temperatures in a deep
freeze (down to approx. -40° C) as well as being
heat resistant (up to approx. 220° C). You can
therefore use the same container to freeze, thaw,
heat and even cook the food, without having to
transfer it.

COVERING

Cover thin parts with small strips of aluminium foil

before thawing. Thawed or warm
parts should likewise be covered
with aluminium strips during
thawing. This stops the thin parts
becoming too hot while thicker
parts are still frozen.

CORRECT SETTING

It is better to choose a setting which is too low
rather than one which is too high. By doing so you
will ensure that the food thaws evenly. If the
microwave setting is too high, the surface of the
food will already have begun to cook while the
inside is still frozen.

TURNING/STIRRING

Almost all foods have to be
turned or stirred from time to
time. As early as possible,
separate parts which are stuck
together and re-arrange them.

SMALL AMOUNTS

Thaw more quickly and evenly than large ones.
We recommend that you thaw portions which are
as small as possible. By doing so you will be able
to prepare whole menus quickly and easily.

FOODS REQUIRING CAREFUL HANDLING

Foods such as gateaux, cream, cheese and bread
should only be partially thawed and then left to
thaw completely at room temperature. By doing so
you will avoid the outer areas becoming too hot
whilst the inside is still frozen.

STANDING TIME

This is particularly important after thawing food, as
the thawing process continues during this period. In
the thawing table you will find the standing times
for various foods. Thick, dense foods require a
longer standing time than thinner foods or foods of
a porous nature. If the food has not thawed
sufficiently, you may continue thawing it in the
microwave or lengthen the standing time
accordingly. At the end of the standing time you
should process the food as soon as possible and
not re-freeze it.

• Ready-prepared meals in aluminium containers
should be removed from the aluminium
container and heated on a plate or in a dish.

• Remove the lids from firmly closed containers.

• Food should be covered with microwave cling
film, a plate or cover (obtainable from stores),
so that the surface does not dry out. Drinks need
not be covered.

•When boiling liquids such as water, coffee, tea
or milk, place a glass stirrer in the container.

• If possible, stir large quantities from time to
time, to ensure that the temperature is evenly
distributed.

• The times are for food at a room temperature of
20° C. The heating time for food stored in a
refrigerator should be increased slightly.

• After heating allow the food to stand for 1-2
minutes, so that the temperature inside the food
can be evenly distributed (standing time).

• The times given are guidelines which can be
varied according to the initial temperature,
weight, water content, fat content or the result
which you want to achieve.

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13

COOKING FRESH VEGETABLES

COOKING MEAT, FISH & POULTRY

COOKING & DEFROSTING

•When buying vegetables, try to ensure that, as
far as possible, they are of similar size. This is
particularly important when you want to cook
the vegetables whole (e.g. boiled potatoes).

•Wash the vegetables before preparing them,
clean them and only then weigh the required
quantity for the recipe and chop them up.

• Season them as you would normally, but as a
rule only add salt after cooking.

• Add about 5 tbsps of water for 500 g of
vegetables. Vegetables which are high in fibre
require a little more water. You will find
information in the table (see page 27).

•Vegetables are usually cooked in a dish with a
lid. Those with a high moisture content, e.g.
onions or boiled potatoes, can be cooked in
microwave cling film without adding water.

• After half the cooking time has elapsed
vegetables should be stirred or turned over.

• After cooking allow the vegetables to stand for
approx. 2 minutes, so that the temperature
disperses evenly (standing time).

• The cooking times given are guidelines and
depend upon the weight, initial temperature and
condition of the type of vegetables in question.
The fresher the vegetables, the shorter the
cooking time.

•When buying food items, try to ensure that, as
far as possible, they are of similar size. This will
ensure that they are cooked properly.

• Before preparation wash meat, fish and poultry
thoroughly under cold running water and pat
them dry with kitchen paper. Then continue as
normal.

• Beef should be well hung and have little gristle.

• Even though the pieces may be of a similar size,
cooking results may vary. This is due, amongst
other things, to the kind of food, variations in
the fat and moisture content as well as the
temperature before cooking.

• After the food has been cooking for 15 minutes
it acquires a natural brownness, which may be

enhanced by the use of a browning agent. If, in
addition, you would like the surface to be crisp
you should either use the browning dish or sear
the food on your cooker and finish cooking it in
your microwave. By doing this you will
simultaneously obtain a brown base for making
a sauce.

•Turn large pieces of meat, fish or poultry half
way through the cooking time, so that they are
cooked evenly from all sides.

• After cooking, cover roasts with aluminium foil
and allow them to stand for approx. 10 minutes
(standing time). During this period the roast
carries on cooking and the liquid is evenly
distributed, so that when it is carved a minimum
amount of juice is lost.

Deep-frozen dishes can be thawed and cooked at
the same time in one process in your microwave.
You will find some examples in the table. Do take
note, however, of the general advice given on
“heating” and “thawing” food. Please refer to the

manufacturer’s instructions on the packaging when
preparing deep-frozen dishes. These usually
contain precise cooking times and offer advice on
preparation.

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