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Introducing microwave cooking
Always remember the basic safeguards you would follow when
using any cooking equipment or handling hot food.
See below for basic guidelines in microwave cooking.
If you are unfamiliar with using a microwave, refer to the back of
this instruction booklet for more information.
Cooking with a microwave
● Cooking with a microwave is much faster than conventional
cooking and, whilst you should make sure that food is fully
cooked, you should be careful not to overcook it.
● Microwave energy can heat unevenly so stirring to distribute
heat is very important. Always stir from the outside, inwards.
● If you are cooking a number of individual foods at the same
time, such as baked potatoes or small cakes, arrange them
evenly on the turntable so that they cook evenly. Never stack
food in your microwave.
● Turn larger foods such as meat roasts and poultry during
cooking so that the top and bottom cook evenly. It is also rec-
ommended to turn pieces of meat or poultry, especially if they
contain the bone.
● Meat and poultry which is cooked for 15 minutes or more will
brown lightly in its own fat. Anything cooked for a shorter time
can be brushed with a browning sauce to give an appetising
colour.
● Strips of aluminium foil can be used to cover the thinner pieces
of food to stop them overcooking before the thicker parts of
the food have had a chance to cook. Use the foil sparingly and
wrap around the food or container carefully to stop it touching
the inside of the oven which could cause sparks.
NOTE: You should always have your microwave checked by a
qualified technician if it has been dropped or damaged to
ensure it is safe to use.
GB-11
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