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During warming, the food should be turned, rearranged or stirred repeatedly, in order for
the temperature to be distributed evenly.
Any existing germs in the food are only killed off if the temperature is sufficiently high
enough (> 70°C) and if the time used is sufficiently long enough (> 10 m in).
Foods with a firm skin or shell, such as tomatoes, sausages, potatoes in the skin,
eggplants must be pierced or punctured repeatedly so that any developing steam can
escape and so that the food does not burst.
Eggs without their shell may only be cooked in the microwave if the skin of the egg yoke
has been pierced repeatedly first. Otherwise, the egg yoke can squirt out with
excessive pressure after cooking.
Rearrange layers of foods such as meat balls from top to the bottom and from the
middle to the outside edge.
14.2 Operating modes:
The unit is to be operated in various operating modes. The following list shows the
operating modes that are possible with the device:
"Microwave" mode
This operating mode is suitable for the normal reheating of food.
"Grill" mode
This operating mode is suitable for frying and browning food.
"Microwave and Grill" mode
This operating mode is suitable for simultaneous microwave cooking and grilling.
Combination 1
In this operating mode, the device works in microwave mode for 30% of the cooking time
and in grill mode for 70% of the cooking time.
Combination 2
In this operating mode, the device works in microwave mode for 55% of the cooking time
and in grill mode for 45% of the cooking time.
"Menu Cooking" mode
In this operating mode, the cooking programme can be selected from 10 different menus.
Automatic defrost
This operating mode is suitable for defrosting frozen food.
14.3 Information on microwave cookware
The ideal material for microwave cookware is permeable for microwaves and allows the
energy to penetrate the container and warm up the food.
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