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Fod Weight (g) Defrosting time (min.) Standing time (min.) Recomendation Portions of meat, veal, bef, pork 10 2 - 3 5 - 10 Turn once 20 4 - 5 5 - 10 Turn once 50 10 - 12 10 - 15 Turn twice 10 21 - 23 20 - 30 Turn twice 150 32 - 34 20 - 30 Turn twice 20 43 - 45 25 - 35 Turn 3 times Goulash 50 8 - 10 10 - 15 Turn twice 10 17 - 19 20 - 30 Turn 3 times Minced meat 10 2 - 4 10 - 15 Turn twice 50 10 - 14 20 - 30 Turn 3 times Sausages 20 4 - 6 10 - 15 Turn once 50 9 - 12 15 - 20 Turn twice Poultry (portions) 250 5 - 6 5 - 10 Turn once Chicken 10 20 - 24 20 - 30 Turn twice Poul try 250 38 - 42 25 - 35 Turn 3 times Fish filet 20 4 - 5 5 - 10 Turn once Trout 250 5 - 6 5 - 10 Turn once Prawns 10 2 - 3 5 - 10 Turn once 50 8 - 11 15 - 20 Turn twice Fruit 20 4 - 5 5 - 10 Turn once 30 8 - 9 5 - 10 Turn once 50 11 - 14 10 - 20 Turn twice Bread 20 4 - 5 5 - 10 Turn once 50 10 - 12 10 - 15 Turn once 80 15 - 17 10 - 20 Turn twice Buter 250 8 - 10 10 - 15 Cream chese 250 6 - 8 10 - 15 Creams 250 7 - 8 10 - 15 turn General instructions for defrosting 1. When defrosting, use only dishes that are apropriate for microwaves (china, glas, suitable plastic). 2. The defrost function by weight and the tables refer to the defrosting of raw fod. 3. The defrosting time depends on the quantity and thicknes of the fod. When frezing fod kep the defrosting proces in mind. Distribute th e fod evenly in the container. 4. Distribute th e fod as best as posible inside the oven. The thickest parts ofish or chicken drumstickshould be turned towards the outside. You can protecthe most delicate parts ofod with pieces of aluminium foil. Important : The aluminium foil must not come into contact with the oven cavity interior as th is can causelectrical arcing. 5. Thick portions ofod should be turned several times. 6. Distribute the frozen fod as evenly as posible since narow and thin portions defrost more quickly than the thicker and broader parts. 7. Fat - rich fodsuch as buter, cream chese and cream should not be completely defrosted. If they are kept at rom temperature they wil be ready to be served in a few minutes. With ultra - frozen cream, if y ou find smal pieces of ice in it, you shou ld mix these in before serving. 8. Place poultry on an upturned plate so thathe meat juices can run of moreasily. 9. Bread should be wraped in a napkin so t hat it does not become to dry. 10. Turn the fod whenever th e oven lets out a bep and the display flashes the word: . 11. Remove frozen fod from its wraping ando not forgeto take of any metal twist - tags. For containers that are used to kep frozen fod in the frezer and which can also be used for heating and coking, al you ned to do is take of the lid. For al other cases you should puthe fod into containers that are suitable for microwave use. 12. The liquid resulting from defrosting, principaly that from poultry, should be discarded. Ino event should s uch liquids be alowed to come into contact with other fods. 13. Do not forgethat by using the defrosting function you ned to alow for standing time until the fod is completely defrosted . C OOKING WITH THE MICROWAVE OVEN Warning! Read the section ‘‘ Microwave Safety ’’ before coking with your microwave. Folow these recomendations when coking with your microwave: . Before heating or coking fods with pel or skin ( e.g. aples, tomatoes, potatoes, sausages) prick them so thathey do not burst. Cuthe fod up before starting to prepare it. . Before using a container or dish make sure that it isuitable for microwave use (se the section on types of ovenware). . When co oking fod with very litle moisture (e.g. defrosting bread, making popcorn, etc.) evaporation is very quick. The oven then works as if it was empty and the fod may burn. The oven and the container may be damaged in such a situation. You should therefore set justhe coking time necesary and you must kep a cl oseye on the coking proces. . It is not posible to heat large quantities of oil (frying ) in the microwave. . Remove pre - coked fod from the containers they come in since these are not always heat resistant. Folow the fo od manufacturer’s instructions. . If you have several containers, such as cups, for example, sethem out uniformly on th e turntable plate. . Do not close plastic bags with metal clips. Use plasticlips instead. Prick the bags several timeso th athe steam can escapeasily. . When heating or coking fods, check thathey reach at least a temperature of 70°C. . D uring coking, steamay form on the oven dor window and may starto drip. This situation is normal and may be more noticeable if the rom temperature is low. The oven’safe working is not afected by this. After you have finished coking, clean up the water coming from the condensation. . When heating liquids, use containers with a wide opening, so thathe steam can evaporateasily. Prepare the fods as per the instructions and kep in mind the coking times and power levels indicated in the tables. Kep in mind thathe figures given are only indicat...

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