Electrolux EMS1760X User Manual

MICROWAVE OVEN

INSTRUCTION BOOK

Model EMS1760

CONTENTS

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

Tips & advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 - 10

Microwave power levels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Manual operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Other convenient functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 - 13

Auto programmes operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Auto programmes charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 - 17

Recipes for auto programmes AC-6 & AC-7 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 - 18

Cooking charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19 - 21

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21 - 25

Care & cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

What to do if... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

Service & spare parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28

Customer care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28

Guarantee conditions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29

Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

Important information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31 - 32

1

IMPORTANT SAFETY INSTRUCTIONS

IMPORTANT SAFETY INSTRUCTIONS: READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

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.
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 Page 7.

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.

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

26. 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 your local Service Force Centre.
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 Service Force
to do so. If the oven lamp fails, please consult your
dealer or contact your local Service Force Centre.
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 Service Force technician.

2

IMPORTANT SAFETY INSTRUCTIONS

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.

3

OVEN & ACCESSORIES

1

2

3

4

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

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

local Service Force Centre.

14

13

78

56

9

10

11

12

15

16

4

CONTROL PANEL

1 Digital Display
2 Indicators

1

2

3

4

5

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
Microwave power level
Cooking in progress

3 TIMER/WEIGHT knob
4MICROWAVE POWER LEVEL button
5 AUTO PROGRAMMES button

Press to select one of the 12 automatic
programmes.

6START/+30 button
7 STOP button
8DOOR OPEN button

6
7

8

5

BEFORE OPERATION

Plug in the oven.

1. The oven display will flash:

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.

2. Touch the STOP button the display will show:

x1

To set the clock, see below.

SETTING THE CLOCK

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

1.

To set the 12 hour clock, hold the MICROWAVE POWER
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.

To set the clock, follow the example below.

Example:

To set the 24 hour clock to 23:35.

1. Choose the clock function.

(12 hour clock)

Choose the 24 hour
clock.

2. Set the hours.

LEVEL button

Rotate the TIMER/WEIGHT
knob until the correct hour is
displayed (23).

x1 and hold
for 3 secs.

3. Press the MICROWAVE
POWER LEVEL button

to change from hours to
minutes.

x1 and hold
for 3 secs.

4. Set the minutes.
Rotate the TIMER/WEIGHT
knob until the correct minute is
displayed (35).

x1 x1

5. Press the MICROWAVE POWER
LEVEL button to start the clock.

NOTE:

1. You can rotate the TIMER/WEIGHT 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

Check the display.

x1

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.

6

WHAT ARE MICROWAVES?

Microwaves are generated in the microwave oven by a magnetron and cause the water molecules in the
food to oscillate. Heat is generated by the friction which is caused, with the result that the food is thawed,
heated or cooked.

SUITABLE OVENWARE

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.

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

MICROWAVE CLING FILM

This, or heat-resistant film, 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 ready­cooked meals) can be used. They must, however, be
small in relation to the food, e.g. aluminium containers
must be at least
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.

2

/3to 3/4filled with food. It is

NO UTENSIL SHOULD HAVE A METAL
OVERLAY -

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
800 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.

7

TIPS & ADVICE

TIME SETTINGS

In general the thawing, heating and cooking times
are significantly shorter than when using a
conventional cooker or oven. For this reason you
should adhere to the recommended times given in
this book. It is better to set the times too short,
rather than too long. Test the food after it has been
cooked. It is better to have to cook something for a
little longer than to overcook it.

INITIAL TEMPERATURES

Thawing, heating and cooking times are dependent
upon the initial temperature of the food. Deep-frozen
food and food stored in a refrigerator, for example,
requires longer than food which has been stored at
room temperature. For heating and cooking, normal
storage temperatures are assumed (refrigerator
temperature approx. 5° C, room temperature
approx. 20° C). For thawing the temperature of the
deep freeze is assumed to be - 18° C.

COOKING TIMES

All the times given in this book are guidelines,
which can be varied according to the initial
temperature, weight and condition of the food
(water or fat content etc.).

SALT, SPICES AND HERBS

Food cooked in your microwave retains its
individual flavour better than it does when
conventional preparation methods are used. For
this reason you should use salt very sparingly and
normally add it only after cooking. Salt absorbs
liquid and dries out the outer layer of the food.
Herbs and spices can be used as normal.

ADDITION OF WATER

Vegetables and other foods with a high water
content can be cooked in their own juice or with
the addition of a little water. This ensures that many
vitamins and minerals are preserved.

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.

FOOD IN SKINS OR SHELLS

Food such as sausages, chickens, chicken legs,
baked potatoes, tomatoes, apples, egg yolks or such
like should be pricked or pierced with a fork or small
wooden skewer. This will enable the steam which
forms to dissipate without splitting the skin or shell.

LARGE AND SMALL QUANTITIES

Microwave times are directly dependent upon the
amount of food which you would like to thaw, heat
or cook. This means that small portions cook more
quickly than larger ones. As a rule of thumb:
TWICE THE AMOUNT = ALMOST TWICE THE TIME
HALF THE AMOUNT = HALF THE TIME

DEEP AND SHALLOW CONTAINERS

Both containers have the same capacity, but the
cooking time is longer for the deeper one. You
should therefore choose as flat a container as
possible with a large surface area. Only use deep
containers for dishes where there is a danger of
overcooking, e.g. for noodles, rice, milk etc.

ROUND AND OVAL CONTAINERS

Food cooks more evenly in round or oval containers
than in containers with corners, since the
microwave energy concentrates in the corners and
the food in these areas could become overcooked.

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

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.

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.

8

TIPS & ADVICE

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.

BROWNING AGENT

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

HEATING

● 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 wish to
achieve.

THAWING

Your microwave is ideal for thawing. Thawing times
are usually considerably shorter than in traditional
methods of thawing.

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 might use for browning and some
of the uses to which you might put them.

DISH

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
and desserts or use to glaze

Here are a few tips. Take the frozen item out of its
packaging and place on a plate for thawing.

METHOD

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 heat­resistant (up to approx. 220° C). You can therefore use
the same container to 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 so doing 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.

9

TIPS & ADVICE

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 rearrange them.

SMALL AMOUNTS

Thaw more quickly and evenly than larger ones.
We recommend that you freeze portions which are
as small as possible. By so doing 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 so doing
you will avoid the outer areas becoming too hot
while 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 food of
a porous nature. If the food has not thawed
sufficiently, you may continue thawing it in the
microwave oven 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.

COOKING FRESH VEGETABLES

● 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 about this in the table.

● 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 vegetable in question.
The fresher the vegetables, the shorter the
cooking times.

COOKING MEAT, FISH AND POULTRY

● 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.

THAWING AND COOKING

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 deep­frozen dishes. These usually contain precise cooking
times and offer advice on preparation.

10