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Microwave cooking advice
Composition
Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require less heating
time. Care should be taken as overheating can lead to fire.
Size
For even cooking make all the pieces the same size.
Temperature of
food
The initial temperature of food affects the amount of cooking time needed.
Cut into foods with fillings (e.g. jam doughnuts) to release heat or steam.
Arrange
Place the thickest parts of food towards the outside of the dish (e.g. chicken drumsticks).
Cover
Use vented microwave cling film or a suitable lid.
Pierce
Foods with a shell, skin or membrane must be pierced in several places before cooking
or reheating as steam will build up and may cause food to explode (e.g. potatoes, fish,
chicken, sausages).
IMPORTANT!
Eggs should not be heated using microwave power as they may
explode, even after cooking has ended (e.g. poached, hard boiled).
Stir, turn and
rearrange
For even cooking it is essential to stir, turn and rearrange food during cooking. Always
stir and rearrange from the outside towards the centre.
Stand
Standing time is necessary after cooking to enable the heat to disperse equally
throughout the food.
Shield
Warm areas can be shielded with small pieces of foil, which reflect microwaves (e.g.
legs and wings on a chicken).
MICROWAVE COOKING ADVICE
Use pot holders or oven gloves when removing food from the oven to prevent burns. Always open
containers, popcorn makers, oven cooking bags, etc., away from the face and hands to avoid
steam burns.
Always stand back from the oven door when opening to avoid burns from escaping steam and
heat. Slice stuffed baked foods after heating to release steam and avoid burns.
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