Miele H 4050 BM User Manual download pdf (Page 49)

Microwave, traditional and combination

programmes are all suitable for

cooking.

Microwave

This method is suitable for cooking

casseroles as well as dishes with pasta,

rice and semolina etc. which need

water to help them swell up.

First select 850 W to bring the food up

to a boil and then turn the power level

down to 450 W to continue cooking or

to 150 W for simmering.

Fan plus

This method is recommended for

cooking and steaming food such as

potatoes and vegetables.

Microwave + Fan plus

This method is useful when you want to

shorten cooking times and have a

browned finish to the dish.

Microwave + Grill

This method is good for cooking food

which needs a well cooked top or

browned finished to it, such as

macaroni cheese or pasta tuna bake.

Microwave

Place the food in a microwave-safe dish

and cover it.

Place the dish on the glass tray and

slide into the lowest shelf level.

Add a little water to vegetables which

have been kept stored. Vegetable

cooking times depend on the texture of

the vegetable. Fresh vegetables

contain more water than vegetables

which have been stored and usually

cook more quickly.

Food taken straight from the refrigerator

requires longer to reheat than food

stored at room temperature.

Stir and turn food at least once during

cooking. With the automatic

programme a buzzer sounds as a

reminder.

Food with a thick skin or peel, such as

tomatoes, sausages, jacket potatoes

and aubergines, should be pierced or

cut in several places to allow steam to

escape and prevent the food from

bursting.

Similarly, hard-boiled eggs should

not be cooked using microwave

power as this may lead to the eggs

exploding, even after they have

been taken out of the oven. Eggs

can, however, be cooked using

microwave power if you have

purchased special containers

designed for this purpose.

Eggs can be cooked without their shells

using microwave power only if the yolk

membrane has been punctured several

times first. The pressure could

otherwise cause the egg yolk to

explode.

Cooking

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