Electrolux Built-in Combination Microwave Oven Cooking Guide

How to read this guide

This guide provides cooking tips for popular dishes and ingredients, grouped alphabetically. It serves as a guide, encouraging experimentation to suit individual preferences. Cooking times are approximate and can vary based on food thickness, density, size, freshness, and quality. Symbols used in the tables are explained at the foot of the relevant pages. For questions or dishes not listed, contact Electrolux support.

Contact Information:
Phone: 044 405 82 43
Email: fachberatung@electrolux.ch

For more recipe inspirations:
Visit the Electrolux website for continuously added recipes:
www.electrolux.ch/de-ch/local/recipes
www.electrolux.ch/fr-ch/local/cooking-club/recipes
www.electrolux.ch/it-ch/local/cooking-club/recipes
Also available via the My Electrolux Kitchen App.

A digital copy of this guide is available at:
www.electrolux.ch/de-ch/local/recipes/
www.electrolux.ch/fr-ch/local/cooking-club/recipes
www.electrolux.ch/it-ch/local/cooking-club/recipes

Contents

For oven

For microwave

Important additional information

Shelf position

The shelf positions are counted from bottom to top.

Accessories

The following accessories are commonly used:

• Wire rack
• Baking tray
• Drip pan
• Pastry tray
• AirFry tray
• Roasting pot
• Casserole dish
• Pizza stone
• Tin, springform cake tin, loaf tin
• Preserving jars

Why microwave?

Benefits of a microwave:

Ideal for quickly heating small amounts of food directly on the plate or in the dish. Useful for defrosting, heating menu portions, cooking, and melting.

Combination microwave oven:

This appliance allows you to shorten roasting and baking times by combining conventional heating methods with microwave cooking.

How it heats food:

Microwaves heat food from the inside out by creating friction between water or fat molecules. This friction generates heat. Microwaves penetrate food to approximately 3 cm, explaining why smaller quantities yield better results. The oven uses a magnetron to generate microwave energy, distributed by a stirrer or turntable. Microwave emission stops automatically when the door is opened.

Microwave-safe containers:

• Porcelain, ceramic, glass.
• Clay (to a limited extent).
• Microwave-safe plastic.
• Wood, cardboard, and paper (only if very dry and for short cooking times).
• Heat-resistant and microwave-safe cling film.

Note: These materials are not heated by microwaves but can be heated by the food itself.

Materials not to be used in a microwave:

Metal, aluminium foil, enamel, cast iron, gold-edged crockery, lead crystal, and hermetically sealed containers. Metal can reflect microwaves and damage the magnetron.

Daily use:

• Disperse food evenly for best results.
• Food should ideally not be more than 4 cm high. Place thicker parts of food near the edges and thinner parts in the middle.
• Cooking time varies with portion size: half quantity takes slightly longer than half the time; double quantity takes slightly less than double the time; four times the quantity takes approximately three times the recommended time.
• Foods with low water, fat, or sugar content take longer and may require added liquid. Fatty and sugary foods cook faster.
• Food consistency and structure affect cooking time; well-dispersed food heats faster than densely compacted food. Food temperature (chilled vs. room temperature) also impacts cooking time.
• Round containers are best. Square containers may require stirring as heat concentrates in corners.

Defrosting/reheating – function examples:

• Baby food: Detach lids, leave a gap, stir well, and check temperature.
• Ready meals: Remove aluminium lids, place in a microwave-safe container, and optionally use the grill for browning.
• Gnocchi: Conventional cooking is recommended for fluffiness.
• Pasta: Best cooked conventionally.
• Escalopes, filled crepes: Do not brown and become soft; conventional cooking is preferred.
• Bread, sponge cake: Defrost only; cooking continues during resting time.
• Yeast pastries: Turn several times during defrosting; best served slightly warmed.
• Nut biscuits: Thaw at room temperature.
• Butter: Defrost only.

General rules for microwave use:

• Use small portions for optimum results.
• Moisten dry food.
• Always cover food to prevent drying out, except for breaded food. Use microwave lids, upturned plates, or microwaveable film, leaving a gap for steam.
• To prevent superheating water, place a glass stirrer or spoon in the mug.
• If sparks occur, immediately open the door to stop the microwave, as metal may be inside.
• Microwaves heat unevenly; be careful when operating at full power.
• During cooking, stop and stir. A good practice is to turn or stir halfway through cooking and rotate the container by 180°.
• Account for resting time after cooking, during which food continues to cook and heat distributes. A general rule is to let food rest for the same amount of time as the cooking time, keeping it covered for optimal heat distribution.
• The stirrer (rotating antenna) aids in more even distribution, though inhomogeneous warming can still occur.

Oven Cooking Tables

Oven – casseroles and soufflés: savoury and sweet

Oven – side: potatoes

Oven – bread and pastries

Oven – bread and pastries (continued)

Oven – fish

Oven - meat: veal and poultry

Oven - meat: beef and lamb

Oven - meat: pork, game and other

Oven - meat: game and other

Oven - fruit

Oven – pies and pastries: sweet and savoury biscuits and pastries

Oven – pies and pastries: sweet

Oven – pies and pastries: sweet (continued)

Oven – vegetables

Oven – other

Microwave Cooking Tables

Microwave – defrosting

Microwave – reheating, warming

Microwave – meat, roasting, cooking

Microwave – cooking fruit

Microwave – pies and pastries, baking

Microwave – vegetables, cooking

Microwave – grains, cooking

Microwave – oven-baked dishes

Microwave – other