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Important Information - Read Carefully
1.Heating Times
As MICROWAVE and COMBINATION heating
times are much shorter than other cooking
methods, it is essential that recommended heating
times are not exceeded without first checking the
food.
Cooking times given in the charts are approximate.
Factors that may affect cooking times are: starting
temperature, volume, size and shape of foods and
dishes used.
2.Small Quantities of Foods
Small quantities of food or foods with low moisture
content can burn, dry out or catch on fire if cooked
too long.
3.Food Components
Foods high in sugar, salt, fats and moisture
content heat faster by Microwave because their
properties attract microwave energy. Denser foods
high in protein and fibre, absorb microwave energy
slower which means a longer heating time.
4.Food High in Fat/Sugar
It is important to correctly set the heating time for
food with a high fat, alcohol and sugar content. If
these foods are heated by microwave for too long
they can ignite. NEVER LEAVE UNATTENDED.
eg. Doughnuts, syrup sponge puddings, Christmas
puddings and mince pies.
5.Eggs
Do not boil eggs in their shell by MICROWAVE.
Pressure may build up and the eggs will explode.
6.Piercing Skins
Potatoes, apples, egg yolks, whole vegetables and
sausages are examples of food with non-porous
skins. These must be pierced using a fork before
cooking by MICROWAVE to prevent bursting.
Fire!
If materials inside the oven should ignite, keep
the oven door closed, press STOP/RESET pad.
Switch off at outlet, if possible or shut off power at
the fuse or circuit breaker panel.
7.Deep fat frying
Do not attempt to deep fat fry in your oven.
8.Checking Internal Temperature
To ensure the complete destruction of food
poisoning bacteria such as Lysteria and
Salmonella, ensure the internal temperature of the
food reaches at least 72˚C when reheating. Use a
suitable thermometer with probe attachment to
check the temperature at the end of the heating
time. Heat for a longer time if the correct
temperatures are not reached. DO NOT use a
domestic meat thermometer - use only correctly
calibrated equipment.
9.Liquids
When heating liquids by MICROWAVE, eg. soup,
sauces and beverages, overheating the liquid
beyond boiling point can occur without evidence of
bubbling. This could result in a sudden boil over of
the hot liquid. To prevent this possibility, the
following steps should be taken:
a. Avoid using straight-sided containers with
narrow necks.
b. Do not overheat.
c. Stir the liquid before placing the container
in the oven and again halfway through the
heating time.
d. After heating, allow to stand in the oven for
a short time, stirring again before carefully
removing the container.
10.Paper, Plastic
When heating food in plastic or paper containers,
check the oven frequently as these types of
containers may ignite if overheated.
(See page 7.)
Do not use re-cycled paper products, as they may
contain impurities which may cause sparks and/or
fires when used, unless packaging states they are
specifically designed for microwave use.
11.
Reheating
It is essential reheated food is served
“piping hot” (72˚C). Always check before serving
and if in doubt return food to oven for further
heating.
12.
Standing Times
Standing times are essential for foods cooked or
reheated by MICROWAVE or COMBINATION.
During the stand time, heat will continue to
conduct to the centre to cook the food completely.
The denser the food, the longer the stand time.
Reheated foods also require a standing time.
Fire!
If the recommended heating times are exceeded
the food will be spoiled and in extreme
circumstances could catch fire and possibly
damage the interior of the oven. It is critical that
the Oven is cleaned regularly and kept free of
excess grease. See Care of your Oven and
Cleaning.
(See pages 24 - 25.)
