22
ENGLISH
CookWARE GuIdE
To cook food in the microwave oven, the microwaves must be able to
penetrate the food, without being reflected or absorbed by the dish used.
Care must therefore be taken when choosing the cookware. If the
cookware is marked microwave-safe, you do not need to worry.
The following table lists various types of cookware and indicates whether
and how they should be used in a microwave oven.
Cookware
Microwave-
Safe
Comments
Aluminum foil
✓ ✗
Can be used in small quantities
to protect areas against
overcooking. Arcing can occur
if the foil is too close to the oven
wall or if too much foil is used.
browning plate
✓
Do not preheat for more than
eight minutes.
China and
earthenware
✓
Porcelain, pottery, glazed
earthenware and bone china
are usually suitable, unless
decorated with a metal trim.
disposable
polyester cardboard
dishes
✓
Some frozen foods are
packaged in these dishes.
fast-food
packaging
• Polystyrene cups
containers
✓
Can be used to warm food.
Overheating may cause the
polystyrene to melt.
• Paper bags or
newspaper
✗
May catch fire.
• Recycled paper or
metal trims
✗
May cause arcing.
Cookware
Microwave-
Safe
Comments
Glassware
• Oven-to-table
ware
✓
Can be used, unless decorated
with a metal trim.
• Fine glassware
✓
Can be used to warm foods or
liquids. Delicate glass may break
or crack if heated suddenly.
• Glass jars
✓
Must remove the lid. Suitable for
warming only.
Metal
• Dishes
✗
May cause arcing or fire.
• Freezer bag twist
ties
✗
paper
• Plates, cups,
napkins and
Kitchen paper
✓
For short cooking times and
warming. Also to absorb excess
moisture.
• Recycled paper
✗
May cause arcing.
plastic
• Containers
✓
Particularly if heat-resistant
thermoplastic. Some other
plastics may warp or discolour
at high temperatures. Do not use
Melamine plastic.
• Cling film
✓
Can be used to retain moisture.
Should not touch the food. Take
care when removing the film as
hot steam will escape.
• Freezer bags
✓ ✗
Only if boilable or oven-proof.
Should not be airtight. Prick with
a fork, if necessary.
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