18
Liquids
When heating liquids, e.g. soup, sauces and
beverages in your microwave oven,
overheating the liquid beyond boiling point
can occur without evidence of bubbling.
This could result in a sudden boil over of the
hot liquid. To prevent this possibility the
following steps should be taken:
Avoid using straight-sided containers with
narrow necks.
Do not overheat.
Stir the liquid before placing the container
in the oven and again halfway through
the heating time.
After heating, allow to stand in the oven
for a short time, stirring again before
carefully removing the container.
Microwave heating of beverages can
result in delayed eruptive boiling,
therefore care should be taken when han-
dling the container.
Lids
Always remove the lids of jars and
containers and takeaway food containers
before you microwave them. If you don’t then
steam and pressure might build up inside
and cause an explosion even after the
microwave cooking has stopped.
Deep fat frying
Do not attempt to deep fat fry in your oven.
Meat thermometer
Use a meat thermometer to check the
degree of cooking of roasts and poultry only
when meat has been removed from the
microwave. If undercooked, return to the
oven and cook for a few more minutes at the
recommended power level. Do not leave a
conventional meat thermometer in the oven
when microwaving.
Paper, plastic
When heating food in plastic or paper
containers, keep an eye on the oven due
to the possibility of ignition. Do not use wire
twist-ties with roasting bags when cooking
mode includes microwave power as arcing
will occur. Do not use recycled paper prod-
ucts, e.g. Kitchen roll unless they say they
are speci
fi
cally designed for use in a micro-
wave oven. These products contain impurities
which may cause sparks and/or
fi
res when
used. Remove wire twist-ties from roasting
bags before placing the bags in the oven.
Reheating
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 use this
thermometer inside the microwave.)
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
and if in doubt return your food to the oven
for further heating.
Standing time
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 con-
duct to the centre, thus eliminating cold spots.
Keeping your oven clean
It is essential for the safe operation of the
oven that it is wiped out regularly. Use warm
soapy water, squeeze the cloth out well and
use to remove any grease or food from the
interior. Pay particular attention to the door
seal area. The oven should be unplugged
when cleaning.
Important information – read carefully
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