Zanussi ZM266STX User Manual

MICROWAVE OVEN

ZM266ST

INSTRUCTION BOOKLET

																																																																														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 - 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 . . . . . . . . . . . . . . . . . . . . . .																																																									. 23. . . . . . . . . . . . . . . . . . . . . .																																							- 24
Cooking charts . . . . . . . . . . . . . . . . . . . . . . . . . . .																																																									. 25. . . . . . . . . . . . . . . . . . . . . .																																							- 27
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .																																																									. 27. . . . . . . . . . . . . . . . . . . . . .																																							- 38
Care & cleaning . . . . . . . . . . . . . . . . . . . . . . . . . .																																																										.		.		.		.	.		.	.		.	.		.	.		.	.		.	.		.	.		.	.		.	.		.	.		.	.	39.

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

Service & spare parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	. . . .41
Customer service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	. . .41
Guarantee conditions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	. . .42
Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	. . .43
Important information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	. . .43
Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	44 - 45

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 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.

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 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

IMPORTANTSAFETYINSTRUCTIONS

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

3 indication of microwave leakage or a malfunction.

OVEN&ACCESSORIES

1

					2
					3
					4
1	Front trim	8	7	6	5
2	Oven lamp				9
3	Control panel
4	Door opening button		14
5	Waveguide cover
6	Oven cavity		13
7	Seal packing				10
8	Door seals and sealing surfaces
9	Fixing points (4 points)				11
10 Ventilation openings
11 Outer cover
12 Rear cabinet					12
13 Power supply cord support clip
14 Power supply cord
ACCESSORIES:
Check to make sure the following accessories are
provided:					15
(15) Turntable		(16) Turntable support
(17) 4 fixing screws (not shown).					16
•	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.

4

CONTROL PANEL

		1	Digital Display
		2	Indicators
	1		The appropriate indicator will flash or light up,
			just above each symbol according to the
			instruction. When an indicator is flashing, press
	2		the appropriate button (having the same
			symbol) or carry out the necessary operation.
			Stir
			Turn over
	3		Weight
			Portion
	4		Microwave power level
			Cooking in progress
	5
		3	TIME/WEIGHT/PORTION knob
	6	4	AUTO COOK 1 button
	7		Press to select one of the 2 automatic
			programmes.
	8	5	AUTO COOK 2 button
			Press to select one of the 2 automatic
			programmes.
		6	COOK FROM FROZEN button
	9		Press to select one of the 3 automatic
			programmes.
	10
		7	AUTO DEFROST button
			Press to select one of the 5 automatic
			programmes.
		8	MICROWAVE POWER LEVEL button
	11	9	START/+30 button
		10 STOP button
		11 DOOR OPENING button
		5

BEFORE OPERATION

Plug in the oven.

1.The oven display will flash:

2.Touch the STOP button the display will show:

x1

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.

SETTINGTHE CLOCK

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.

To set the clock, follow the example below.

Example:

To set the 24 hour clock to 23:35

x1 and hold for 3 secs.

1. Choose the clock function.	Choose the 24 hour
(12 hour clock)	clock.

2.Set the hours. Rotate the

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

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/PORTION knob until the correct minute is displayed. (35).

x1

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

x1

Check the display.

x1

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.

6

WHAT AREMICROWAVES?

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.

SUITABLE OVENWARE

GLASS AND CERAMIC GLASS

PLASTIC AND PAPER UTENSILS

Heat-resistant glass utensils are ver y 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.

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.

7

SUITABLE OVENWARE

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 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.

8

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.

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.

Do not cook e g g s 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 deepfr ying 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).

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.

9

TIPS & ADVICE

CHART: USING A FOOD THERMOMETER

TO DEFINE COOKING TIMES

Drink/food items	Internal	Internal
	temperature at	temperature after
	the end of	10-15 mins
	cooking time	standing time
Heating drinks (coffee,	65-75o C
water, tea, etc)
Heating milk	75-80o C
Heating soup	75-80o C
Heating stews	75-80o C	85-90o C
Poultry	80-85o C
Lamb		70-75o C
Rare	70o C
Well roasted	75-80o C	80-85o C
Roast beef		55-60o C
Rare	50-55o C
Medium done	60-65o C	65-70o C
Well done	75-80o C	80-85o C
Pork, veal	80-85o C	80-85o C

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

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 preser ving 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.

10

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.

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.

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.

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.

BROWNING AGENT

DISH

METHOD

Melted butter and dried paprika	Poultry
Dried paprika	Oven baked dishes - Cheese toasties
Soya sauce	Meat and poultry
Barbecue and Worcestershire sauce, Gravy	Roasts, Rissoles, Small roasted items
Rendered down bacon fat or dried onions	Oven baked dishes, toasted items,
	soups, stews
Cocoa, chocolate flakes, brown icing, honey and	Cakes and desserts
marmalade

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

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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 want to achieve.

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.

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COOKING FRESHVEGETABLES

•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.

COOKING MEAT, FISH & 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.

COOKING &DEFROSTING

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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