Microwave oven with grill 20 l BEPER
Description: 20 l
5 power levels
Defrost Timer 30 min-grills
Power supply 220-240V ~ 50 Hz
Code: 90,365 G
MAIN CHARACTERISTICS OF MICROWAVE
The working principle of a microwave oven is the use of electromagnetic waves to cook food.
The heart of the technology is a device capable of generating electromagnetic waves conveyed inside the cooking compartment suitably metered shall heat up the water molecules of the food. The surging water molecules produces heat which expands uniformly reaching even the inner layers of the food.
Food cooks more quickly and evenly, the greater is their water content. In fact the vegetables takes a few minutes, depending on the amount, due to the high water content.
Compared to traditional cooking methods, which generate easily burns on the food, for the microwave method, this does not happen, if you abide by the warnings on cooking times. Among the main advantages of microwave cooking times are reduced compared to traditional cooking, with consequent energy saving. The exposure of foods at high temperatures is limited resulting in maintaining the nutritional properties.
The microwave is perfect use in thawing and heating food.
Microwave cooking is safe, does not generate permanent changes in the molecular structure of food.
The disadvantage of microwave cooking is difficult to calibrate exactly the cooking time for each food.
Very few foods are not suitable for microwave like eggs that may burst, while the foods wrapped in natural casings (such as apples, pears, sausages, etc.) must always be first.
Unopened bottles should not be heated in the microwave, alcohol is a source of danger to possible fires.
Electromagnetic waves are rejected by metals, unfit for use in the microwave.
Even the Crystal that contains lead, plastics containing melanin, pans and aluminum foil are unsuitable. Glass, pottery, paper are fine so long as they are designed (lead written on the bottom or on the packaging the words suitable for microwaves).
Porcelain and ceramics that have metal glazes or even just the gold edge are excluded.
It is recommended to use containers holding tapered shape without corners or edges; the bottles should not be placed in the oven with the rubber parts applied.
PRACTICAL ADVICE ON USING
Cooking depends on consistency, size and type of food.
It's a good idea to trim strips or chopped vegetables for cooking.
Add water where it is needed or if it is marked on the package of the food.
RECOMMENDATIONS FOR THAWING
Frozen foods in bags or plastic films or in their packs can be placed straight in the furnace, if they are absent metal parts (example clamps or locking points).
Certain foods, such as vegetables and fish, they don't need to be thawed completely before you start cooking.
Stewed foods, meat sauce and stews defrost better and faster if they are mixed from time to time, revolted and/or twin beds.
During thawing, meat, fish and fruit lose fluids. It is recommended to thaw in a pan.
Defrosting food using microwave doesn't contribute to the growth of bacteria.
TIPS FOR HEATING
The foods must be thawed before heating.
Remove wrappings or containers with metal parts.
Choose a correct function based on weight, temperature and type of food.
Stir or move the food when heated.
Cover food with cling film, suitable for microwave oven, so keep the oven clean.
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