Bedienungsanleitung Ignis AKL 536 (Seite 7 von 12) (Englisch)

611534

Zoom out

Zoom in

Vorherige Seite

1/12

Nächste Seite

Hints

Points to remember when defrosting manually

* The shape of the package alters the defrosting time. Shallow

rectangular packets defrost more quickly than a deep block.

* Separate pieces as they begin to defrost; free-flow slices

defrost more easily.

* Shield areas of food with small pieces of foil if they start to

become warm. Wooden toothpicks may be used to hold the foil

in place.

* When defrosting, it is better to under-thaw the food slightly and

allow the process to finish during the standing time.

The amount of food

The more food you want to prepare the longer it takes. A rule of

thumb is that double amount of food requires almost double the

time. If one potato takes four minutes to cook, approximately

seven minutes are required to cook two potatoes.

Moisture content:

Because microwaves are attracted to moisture, cooking time will

vary according to water content. Naturally moist foods such as

vegetables, fish and poultry will cook quickly and evenly; drier

foods such as rice or dried beans require added moisture for

microwave cooking.

Condensation:

Humidity and moisture in foods will sometimes cause

condensation on the walls of the oven or inside the door. This is

normal with cooking. Generally, covered foods will cause less

condensation than uncovered foods.

Sugar:

When cooking foods with a high sugar or fat content, such as

Christmas pudding, mince pies and fruit cake follow the

recommended cooking instructions carefully. Exceeding the

recommended cooking times may result in burning of the food

and damage to the oven.

Releasing pressure in foods

Several foods are tightly covered by a skin

or membrane. These foods should be

pricked with a fork or cocktail stick to relieve

the pressure and to prevent bursting, as

steam builds-up within them during cooking.

This applies to jacket potatoes, potatoes,

chicken livers, sausages, egg yolks and

some fruits.

Standing time

Always allow the food to stand for some time

after using the oven. Standing time after

defrosting, cooking/reheating always

improves the result since the temperature

will then be evenly distributed through out

the food.

In a microwave oven foods continue to cook even when the

microwave energy is turned off. They are no longer cooked by

microwaves, but they are still being cooked by the conduction of

the high residual heat to the centre of the food. The length of the

standing time depends on the volume and density of the food.

Sometimes it can be as short as the time it takes you to remove

the food from the oven and take it to the serving table. However,

with larger, denser foods, the standing time may be as long as 10

minutes. The food will finish cooking during this time.

Arranging food

The best results are achieved if the food is evenly distributed on

the plate. This is done in several ways in microwave cooking to

give more even cooking results.

If you are cooking several items of the same

food such as jacket potatoes, place them in a

ring pattern for uniform cooking.

When cooking foods of uneven shapes or

thickness, place the smaller or thinner area of

the food towards the centre of the dish where

it will be heated last.

Uneven foods such as fish should be

arranged in the oven with the tails to the

centre.

If you are saving a meal in the refrigerator or

"plating" a meal for reheating, arrange the

thicker, denser foods to the outside of the

plate and the thinner or less dense foods in

the middle.

Place thin slices of meat on top of each other

or interlace them.

Thicker slices such as meat loaf and

sausages have to be placed close to each

other.

Gravy or sauce should be reheated in a

separate container.

Choose a tall, narrow container rather than a

low and wide container. When reheating gravy,

sauce or soup, do not fill the container more

than 2/3.

When you cook or reheat whole fish,

score the skin - this prevents cracking.

Shield the tail and head with small pieces

of foil to prevent over-cooking but ensure

the foil does not touch the sides of the

oven.

Composition of the food

Food with a lot of fat and sugar will be heated faster than food

containing a lot of water. Fat and sugar will also reach a higher

temperature than water in the cooking process.

The more dense the food, the longer it takes to heat. "Very

dense" food like meat takes longer time to reheat than lighter,

more porous food like bread.

Size and shape

Smaller pieces of food will cook faster than larger pieces and

uniform pieces of food cook more evenly than irregularly shaped

foods. To ensure even cooking, cut all pieces of food into similar

sizes and shapes.

Stirring, turning of foods during cooking

Stirring and turning of foods are techniques used in conventional

as well as in microwave cooking to distribute the heat quickly to

the centre of the dish and avoids over-cooking at the outer edges

of the food. turning foods is especially important here because it

allows for more even cooking. As in conventional cooking, foods

such as roasts need to be elevated so they are not allowed to

steam in their own juices.

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Ignis AKL 536 Seite 7

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info