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SHAPE
Even shapes cook evenly.
Food cooks better by
microwave when in a round
container rather than square.
DENSITY
Porous airy foods heat more
quickly than dense heavy
foods.
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.
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.
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
conventional oven). Return
the food to the oven for
further cooking if necessary.
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
any plastic parts and door
area.
ARRANGING
Individual foods e.g. chicken
portions or chops, should be
placed on a dish so that the
thicker parts are to the
outside.
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.
TURNING AND
STIRRING
Some foods require stirring
during cooking. Meat and
poultry should be turned
after half the cooking time.
General Guidelines
