Miele H 136 MB Operating Instructions Manual page 38

Cooking
Microwave, traditional and combination
programmes are all suitable for cook-
ing.
h
This method is suitable for cooking
noodles, pasta, rice, semolina pudding
etc.
First select 900 W and then turn down
to 450 W to continue cooking, or 150 W
for simmering.
Place the food in a microwave-safe
dish and cover it.
Place the dish on the oven floor.
Vegetable cooking times depend on
the texture of the vegetable. Fresh ve-
getables contain more water than ve-
getables which have been stored and
usually cook more quickly. Add a little
water to vegetables which have been
kept stored. Stir and turn food at least
once during cooking.
Food with a thick skin or peel, such as
tomatoes, sausages, jacket potatoes
and aubergines, should be pierced or
cut in several places to allow steam to
escape and prevent the food from
bursting.
Eggs can only be cooked in their shells
in the microwave oven in a specially de-
signed egg-boiling device available
from specialist shops. Similarly, hard-
boiled eggs should not be reheated in
the microwave oven as this may lead to
the eggs bursting, even once they
have been removed from the oven.
38
Eggs can be cooked without their
shells in the microwave oven only if the
yolk membrane has been punctured
several times first. The pressure could
otherwise cause the egg yolk to ex-
plode.
D
This method is recommended for every-
day cooking, e.g. cakes, pastry, me-
ringues, pizza, potatoes and other veget-
ables.
Slide the glass tray with the rack into
the lowest runner level.
The following containers are suitable:
Ovenproof china or glassware, earthen-
ware, pans with heat resistant handles.
Cover foods such as potatoes or veget-
ables which are to be simmered or
poached, to avoid them drying out.
Where a crisp finish is required e.g. for
meat, cook without a lid.