Miele M 8151-2 Operations Instructions download pdf (Page 48)

Place the food in a microwave-proof

dish and cover it.

When cooking, it is a good idea to

select a power level of 800 W to start

with and then when the food is hot

reduce the power level to 450 W for

more gentle continued cooking.

For dishes such as rice or semolina

pudding, first select a power level of

800 W, and then reduce it to 150 W for

simmering.

Tips on cooking

Vegetable cooking durations depend

on the texture of the vegetable.

Fresh vegetables contain more water

than vegetables which have been

stored, and usually cook more quickly.

Add a little water to vegetables which

have been stored.

Food taken straight from the refrigerator

takes longer to cook than food which

has been kept at room temperature.

Stir or turn food from time to time during

cooking to help it cook more evenly.

Ensure that food such as meat and

fish are thoroughly cooked for an

appropriate length of time.

Foods with a thick skin or peel, such as

tomatoes, sausages, jacket potatoes

and aubergines, should be pierced or

the skin cut in several places before

cooking to allow steam to escape and

to prevent the food from bursting.

Eggs can only be cooked in their

shells in the microwave oven in a

specially designed egg-boiling

device available from specialist

shops.

Eggs can burst, even after they have

been taken out of 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 explode.

After cooking

Be careful when removing a dish

from the oven. It may be hot.

Although heat is not normally produced

in the container itself by the

microwaves (apart from stoneware),

heat transfer from the food to the

container may be considerable, making

the container itself hot.

Allow food to stand for a few minutes at

room temperature at the end of cooking

to enable the heat to spread evenly

throughout the food.

Cooking

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