EN-20
– Place thicker slices and pieces of
meat (joints, sausages etc.) close
together.
– Heat gravy and sauce in a separate
container; only fill this two-thirds
full!
Piercing and scoring
Excess pressure can be caused in many
dishes when heating them through. It
is therefore recommended to pierce or
score certain dishes, to prevent them
from bursting.
– Do not microwave eggs in their
shells – unless using special contain-
ers which are commercially availa-
ble.
– Pierce food with peels or skins (pota-
toes, tomatoes, sausages, aubergines,
egg yolks) to prevent it from bursting
open.
– Score the skin of whole fish to pre-
vent it from tearing open. Cover head
and tail with small pieces of alumini-
um foil to prevent overcooking.
Stir and turn
CAUTION
Risk of burns!
Food is sometimes heated up
unevenly in the microwave.
The containers should not
get as hot as the food inside.
■
Please therefore ensure to
check the temperature of any
food thoroughly and careful-
ly, especially for children.
■
The contents of feeding
bottles and baby food jars
shall be stirred or shak-
en, and the temperature
checked before consump-
tion in order to avoid burns.
– Baby food in particular must be
stirred carefully to avoid burns.
Always check the temperature.
– With poultry and dishes containing
fresh egg, and when warming up
meals, make absolutely sure that the
food is fully cooked through to kill
off all pathogens (such as salmonel-
la).
– Stirring and turning the food after
half the cooking time is particularly
important because the food in the
microwave oven is not heated up
evenly.
