Operation Manual

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ALL STATED TIMES…

are guidelines, which vary depending on initial

temperature, weight and consistency (water or oil

content, etc.) of the foods.

SALT, SPICES AND HERBS

Foods cooked in the microwave retain their flavor

better than foods cooked by conventional methods.

Use salt sparingly and salt your foods only after

cooking. Salt will retain fluid and dry out the surface.

Herbs and spices can be used as usual.

TEST FOR DONENESS:

Foods can be tested for doneness just like when used

with conventional methods:

• Food thermometer: After cooking or heating,

every food has a certain interior temperature.

This temperature can be measured with a food

thermometer.

• Fork: Fish can be tested with a fork. If the fish meat

is no longer translucent and easily detaches from

the fish bones, the meat is done. If it is overdone, it

is dry and tough.

• Wood picks: Cake and bread can be tested for

doneness by using a wooden pick. Insert the wood

stick and pull it out. If it remains clean and dry, the

food is done.

DETERMINING COOKING TIME WITH A FOOD

THERMOMETER

When food is cooked, every drink and every food

has a certain interior temperature, which indicates

that the food is done and the result will be good. You

can measure this interior temperature with a food

thermometer. The most important temperatures are

listed in the temperature table.

ADDING WATER

Vegetables and other foods with high water content

can be cooked in their own fluid or with very little

additional water. Many vitamins and minerals will

remain in the food.

FOODS WITH SKIN OR SHELL

like sausage, chicken, chicken drum sticks, potatoes,

tomatoes, apples, egg yolk or similar should be

pierced with a fork or a wooden pick.

Steam can release without shattering the skin or shell.

GREASY FOODS

Marbled meat and outer, fatty parts cook faster than

lean meat. Cover such parts with aluminum foil or

place them with the fatty side down.

TABLE: DETERMINING COOKING TIME WITH

A FOOD THERMOMETER

Heat drinks

(Coffee, Water, Tea, etc.)

Heat milk

Heat soups

Heat stews

Poultry

Lamb

Roasted pink

Well-done

Roast beef

Rare

Medium

Well-done

Pork and veal

Drink/Food Interior temperature Interior temperature

after cooking time 10 to 15 minutes

is completed of standing time

TIPS AND TECHNIQUES

65-75°C

75-80°C

80-85°C

70°C

75-80°C

50-55°C

60-65°C

75-80°C

80-85°C

85-90°C

70-75°C

80-85°C

55-60°C

65-70°C

80-85°C

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4/28/08 4:40:12 PM