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General Guidelines
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.
LIQUIDS
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. Stir before
serving
DENSITY
Porous airy foods heat more
quickly than dense heavy
foods.
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. Food
temperature should be
between 5-8°C before cooking.
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
conven tional oven). Return
the food to the oven for
further cooking if necessary.
16
COVERING
Cover foods with microwave
cling film or a self-fitting lid.
Cover fish, vegetables,
cas seroles, soups. Do not
cover sauces, jacket
potatoes, pastry items. Please
refer to cooking charts and
recipes for more information.
TURNING AND
STIRRING
Some foods require stirring
during cooking. Meat and
poultry should be turned
after half the cooking time.
CLEANING
As microwaves work on food
particles, keep your oven
clean at all times. Stubborn
spots of food can be
removed by using a branded
oven cleaner, sprayed onto a
soft cloth, always wipe the
oven dry after cleaning. Avoid
cleaning any plastic parts
and door area. The catalytic
lining at the back is self
cleaning.
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