Handleiding Zanussi ZM266W Magnetron

Handleiding

12

HEATING

DEFROSTING

Your microwave is ideal for thawing. Thawing

times are usually considerably shorter than in

traditional methods. Here are a few tips. Take the

frozen item out of its packaging and place on a

plate for thawing.

BOXES AND CONTAINERS

Boxes and containers suitable for microwaves are

particularly good for thawing and heating food,

since they can withstand temperatures in a deep

freeze (down to approx. -40° C) as well as being

heat resistant (up to approx. 220° C). You can

therefore use the same container to freeze, thaw,

heat and even cook the food, without having to

transfer it.

COVERING

Cover thin parts with small strips of aluminium foil

before thawing. Thawed or warm

parts should likewise be covered

with aluminium strips during

thawing. This stops the thin parts

becoming too hot while thicker

parts are still frozen.

CORRECT SETTING

It is better to choose a setting which is too low

rather than one which is too high. By doing so you

will ensure that the food thaws evenly. If the

microwave setting is too high, the surface of the

food will already have begun to cook while the

inside is still frozen.

TURNING/STIRRING

Almost all foods have to be

turned or stirred from time to

time. As early as possible,

separate parts which are stuck

together and re-arrange them.

SMALL AMOUNTS...

Thaw more quickly and evenly than large ones.

We recommend that you thaw portions which are

as small as possible. By doing so you will be able

to prepare whole menus quickly and easily.

FOODS REQUIRING CAREFUL HANDLING

Foods such as gateaux, cream, cheese and bread

should only be partially thawed and then left to

thaw completely at room temperature. By doing so

you will avoid the outer areas becoming too hot

whilst the inside is still frozen.

STANDING TIME

This is particularly important after thawing food, as

the thawing process continues during this period. In

the thawing table you will find the standing times

for various foods. Thick, dense foods require a

longer standing time than thinner foods or foods of

a porous nature. If the food has not thawed

sufficiently, you may continue thawing it in the

microwave or lengthen the standing time

accordingly. At the end of the standing time you

should process the food as soon as possible and

not re-freeze it.

• Ready-prepared meals in aluminium containers

should be removed from the aluminium

container and heated on a plate or in a dish.

• Remove the lids from firmly closed containers.

• Food should be covered with microwave cling

film, a plate or cover (obtainable from stores),

so that the surface does not dry out. Drinks need

not be covered.

•When boiling liquids such as water, coffee, tea

or milk, place a glass stirrer in the container.

• If possible, stir large quantities from time to

time, to ensure that the temperature is evenly

distributed.

• The times are for food at a room temperature of

20° C. The heating time for food stored in a

refrigerator should be increased slightly.

• After heating allow the food to stand for 1-2

minutes, so that the temperature inside the food

can be evenly distributed (standing time).

• The times given are guidelines which can be

varied according to the initial temperature,

weight, water content, fat content or the result

which you want to achieve.

1. ZD-32D-EU English 16/06/2004 08:41 Page 12

Beoordeling

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