Miele M 625 EG Operations Instructions download pdf (Page 23)

Cooking

Place the food in a microwave-safe

dish and cover it.

When cooking fresh vegetables, fish,

meat, poultry first select power setting

of 850 watts and then select 450 watts

for more gentle continued cooking.

Vegetable cooking times depend on

the texture of the vegetable. Fresh ve-

getables contain more water than ve-

getables which have been stored and

usually cook more quickly. Add a little

water to vegetables which have been

kept stored. Stir and turn food at least

once during cooking.

Ensure that food, such as meat and

fish, are cooked for an appropriate

length of time.

For dishes such as rice or semolina

pudding first select a power setting of

850 watts and then turn down to 150

watts to simmer.

Food with a thick skin or peel, such

as tomatoes, sausages, jacket pota-

toes and aubergines, should be

pierced or the skin cut in several

places before cooking to allow steam

to escape and prevent food from

bursting.

Eggs can only be cooked in their

shells in the microwave oven in a

specially designed egg-boiling de-

vice available from specialist shops.

Similarly, hard-boiled eggs should

not be reheated in the microwave

oven as this may lead to the eggs

bursting, even once they have been

removed from the oven.

Eggs can be cooked without their

shells in the microwave oven only if the

yolk membrane has been punctured

several times first. The pressure could

otherwise cause the egg yolk to ex-

plode.

Bottling

Bottling should only be undertaken by

an experienced cook who has received

proper training in this method of pres-

erving fruit and vegetables in an oven

or microwave oven, and understands

the implications of the chemical reac-

tions involved.

Cooking

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