Page 19 of 24
Operating Instructions
Model: 1200325
MICROWAVE
Birko Microwave Oven - 6001096 - January 2015 v1.00
Microwave Basics
A number of factors determine the success of microwave food preparation. They include:
Temperature of foods: frozen or refrigerated food items require longer heating times to reach a
desired serving temperature than foods from room temperature.
Food components: foods high in sugar, salt, fats and moisture content, will heat faster because
these properties attract microwave energy. Denser foods high in protein and fiber, absorb
microwave energy slower which means a lengthier heating time.
Bulk/volume: the greater the mass of food, the longer it takes to heat.
Containers: ceramic, paper, china, Styrofoam, glass and plastic are suitable for use in micro-
wave ovens with the following caution. Heating foods with either high sugar or high fat content
should be done Only in high temperature resistant containers since these foods get very hot.
Using Styrofoam containers for these foods with cause the Styrofoam to warp. Other low tem-
perature restaurant glass or plastic platters may crack or warp under similar conditions. Do not
heat food in a sealed container or bag. Foods expand when heated and can break the con-
tainer or bag.
Avoid metal: because it bounces the microwaves, causing uneven heating and sometimes
even flashes, which may pit or mar the interior of the oven, the metal container or plate trim.
Heated liquids can erupt if not mixed with air. Do not heat liquids in your microwave oven with-
out first stirring.
