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Warning and Safety instructions
Correct use
Always ensure that food is sufficiently cooked or reheated.
The time required for this depends a number of factors, such as the
nature of the food, its initial temperature and the amount to be
cooked and recipe variations.
Some foods may contain micro-organisms which are only destroyed
by thorough cooking at temperatures over 70 °C for a minimum of
10 minutes. Therefore when cooking or reheating foods, e.g. poultry,
it is particularly important that food is fully cooked through. If in any
doubt that a sufficiently high temperature has been reached,
continue reheating for a little longer.
It is important that the temperature in the food being cooked is
evenly distributed and sufficiently high.
This can be achieved by stirring or turning the food, and observing a
sufficiently long standing time (see charts), which should be added
to the time needed for reheating, defrosting or cooking. During the
standing time the temperature is distributed evenly in the food.
Always remember that times for cooking, reheating and defrosting
in a microwave oven are usually considerably shorter than with
traditional methods of cooking food.
Excessively long cooking times can lead to food drying out and
burning, or could even cause it to catch fire. Fire hazard. There is
also a danger of fire if breadcrumbs, flowers, herbs, etc., are dried in
the microwave oven. Do not dry these items in the microwave oven.
Cushions or pads filled with cherry kernels, wheat grain, lavender
or gel, such as those used in aromatherapy can ignite when heated
even after they have been removed from the microwave oven. Do not
heat these up in the microwave oven. Fire hazard.
The microwave oven is not suitable for cleaning or disinfecting
items. Items can get extremely hot and there is a danger of burning
when the item is removed from the appliance. Fire hazard.
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