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COVERING
Cover foods with microwave cling
film or a self-fitting lid. Cover fish,
vegetables, casseroles, soups.
Do not cover cakes, sauces,
jacket potatoes, pastry Items.
STARTING TEMPERATURE
The colder the food, the longer it
takes to heat up. Food from a
fridge takes longer to reheat
than food at room temperature.
SPACING
Foods cook more quickly and
evenly if spaced apart. NEVER
pile foods on top of each other.
TURNING AND STIRRING
Some foods require stirring
during cooking. Meat and
poultry should be turned after
half the cooking time.
SHAPE
Even shapes cook evenly. Food
cooks better by microwave when
In a round container rather than
square.
ARRANGING
Individual foods e.g. chicken
portions or chops, should be
placed on a dish so that the
thicker parts are to the outside.
CLEANING
As microwaves work on food
particles, keep your oven clean at
ail times. Stubborn spots of food
can be removed by using a
branded microwave spray
cleaner, sprayed onto a soft
cloth, always wipe the oven dry
after cleaning.
UQUIDS
All liquids must be stirred before
and during heating. Water espe¬
cially must be stirred before and
during heating, to avoid eruption.
Do not heat liquids that have
previously been boiled.
DO NOT OVERHEAT,
CHECKING FOOD
It is essential that food is checked
during and after a recommended
cooking time, even if an AUTO
PROGRAM has been used (just
as you would check food cooked
in a conventional oven). Return
the food to the oven for further
cooking if necessary.
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