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Before Use
Two Level Cooking
When heating, one item always place the container
in the centre of the bottom shelf.
When using the microwave mainly for reheating one
item at a time, remove the middle shelf and work on
the bottom shelf.
When reheating two items at a time place both
dishes on the bottom shelf side by side, unless the
containers are too large and then place one on the
shelf.
When heating more than two plates, place the
dishes evenly on the two shelves.
Allow some space between each plate, do not cram
too much food into the oven.
If the middle shelf is not used, it should be stored
outside the oven and must not be put on the bottom
shelf.
Defrosting Frozen Food
1. If you try to completely defrost frozen food in the
Microwave Oven, uneven defrosting may occur
due to the differences in the thickness and shape
of the food. Drip may also result, and sometimes
a part of the food cooks although other parts still
remain frozen. In actual usage of frozen foods,
you should not normally defrost them 100%, 70%
defrosting in the Microwave Oven is ideal and
helpful for the next cooking operation.
2. To defrost evenly, turn over or rearrange the food
during defrosting.
3. To defrost fatty meat, heat it in the Microwave
Oven for a short time and leave it to stand at
room temperature, or heat it intermittently until
defrosted.
4. When you defrost a whole chicken, or any frozen
food of irregular shape, wrap legs or thin parts
with aluminium foil. Otherwise thin parts will be
defrosted faster and sometimes cooked before
other parts have properly defrosted. For big
pieces of meat, wrap the sides with aluminium
foil so that they will be uniformly thawed by
vertical microwaves only.
5. Ice should be removed at times during defrosting.
Other Helpful Instructions
For best results
1. As microwave cooking times are much shorter
than other cooking methods it is essential that
recommended cooking times are not exceeded
without first checking the food.
Factors that may affect cooking times are:
preferred degree of cooking, starting
temperature, altitude, volume, size and shape of
foods and utensils used.
As you become familiar with the oven, you will be
able to adjust these factors.
It is better to undercook rather than overcook foods.
If food is undercooked, it can always be returned
to the oven for further cooking. If food is
overcooked, nothing can be done. Always start
with minimum cooking times.
IMPORTANT
If the recommended cooking times are
exceeded, the food will be spoiled and in
extreme circumstances it could catch fire and
possibly damage the interior of the oven.
2. Be careful of the cooking time for small quantities
of foods, or foods with low water content. They
may burn if cooked too long.
3. Do not use the oven for drying kitchen towels or
napkins. They may burn if heated too long.
4. Do not try to boil eggs in the oven.
5. When you cook an egg be sure to pierce the yolk
membrane prior to placing into the oven to
prevent the egg bursting.
6. To achieve more even cooking result, give the
dish a half-turn, or turn the food over.
7. Christmas puddings and other foods high in fats
or sugar, e.g. jam, mince pies, must not be over
heated. These foods must never be left
unattended as with over cooking these foods can
ignite.
8. It is essential that reheated food is served “piping
hot”. Remove the food from the oven and check
that it is “piping hot”, i.e. steam is being emitted
from all parts and any sauce is bubbling. If you
wish you may choose to check the food has
reached 72°C with a food thermometer — (but
remember do not leave this thermometer inside
the microwave.) or to a temperature
recommended by Government Food Hygiene
Regulations.
For foods that cannot be stirred, e.g. lasagne,
shepherds pie, the centre should be cut with a
knife to test it is well heated through. Even if a
manufacturer’s packet instructions have been
followed, always check the food is piping hot
before serving it. If in doubt return your food to
the oven for further heating.
9. Standing time refers to the period at the end of
cooking or reheating when food is left before
being eaten, i.e. it is a rest time which allows the
heat in the food to continue to conduct to the
centre, thus eliminating cold spots.
