13
General Guidelines
Dish size
Follow the dish sizes
given in the recipes,
as these affect the
cook ing and
reheating times. A
quan tity of food
spread in a bigger
dish cooks and
reheats more quickly.
Quantity
Small quantities cook
faster than large
quantities, also small
meals will reheat
more quickly than
large portions.
Spacing
Foods cook more
quickly and evenly if
spaced apart.
NEVER pile foods on
top of each other.
Shape
Even shapes cook
evenly. Food cooks
better by microwave
when in a round
container rather than
square.
Density
Porous airy foods
heat more quickly
than dense heavy
foods.
Covering
Cover foods with
microwave cling film
or a self-fitting lid.
Cover fish,
vegetables,
cas seroles, soups.
Do not cover cakes,
sauces, jacket
potatoes, pastry
items.
Arranging
Individual foods e.g.
chicken portions or
chops, should be
placed on a dish so
that the thicker parts
are to the outside.
Starting
temperature
The colder the food,
the longer it takes to
heat up. Food from a
fridge takes longer to
reheat than food at
room temperature.
Food temperature
should be between 5-
8
o
C before cooking.
Turning and
stirring
Some foods require
stirring during
cooking. Meat and
poultry should be
turned after half the
cooking time.
Liquids
All liquids must be
stirred
before
,
during
and
after
heating. Water
espe cially must be
stirred before and
during heating, to
avoid eruption. Do
not heat liquids that
have previously been
boiled. DO NOT
OVERHEAT.
Checking food
It is essential that food
is checked during and
after a recommended
cooking time, even if
an AUTO PROGRAM
has been used (just
as you would check
food cooked in a
conven tional oven).
Return the food to the
oven for further
cooking if necessary.
Cleaning
As microwaves work
on food particles,
keep your oven clean
at all times. Wipe with
a soft damp cloth,
always wipe the oven
dry after cleaning.
Avoid any plastic
parts, the roof of the
oven and door area.