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SHAPE
Even shapes cook evenly. Food cooks better by microwave when in a round container rather than square.
SPACING
Foods cook more quickly and evenly if spaced apart. NEVER pile foods on top of each other.
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.
LIQUIDS
All liquids must be stirred before and during heating. Water especially must be stirred before and during
heating, to avoid eruption. Do not heat liquids that have previously been boiled. DO NOT OVERHEAT.
TURNING & STIRRING
Some foods require stirring during cooking. Meat and poultry should be turned after half the cooking time.
ARRANGING
Individual foods e.g. chicken portions or chops, should be placed on a dish so that the thicker parts are
towards the outside.
QUANTITY
Small quantities cook faster than large quantities, also small meals will reheat more quickly than large
portions.
PIERCING
The skin or membrane on some foods will cause steam to build up during cooking. These foods must be
pierced or a strip of skin should be peeled off before cooking to allow the steam to escape. Eggs, potatoes,
apples, sausages etc, will all need to be pierced before cooking. DO NOT ATTEMPT TO BOIL EGGS IN THEIR
SHELLS.
COVERING
Cover foods with microwave cling film or a lid. Cover fish, vegetables, casseroles, soups. Do not cover cakes,
sauces, jacket potatoes or pastry DEFROSTING GUIDE items.
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Copyright © 2020, Fast ČR, a. s.
Revision 12/2022
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