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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 3-8ºC
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. Stubborn spots of
food can be removed by using a branded
microwave spray cleaner, sprayed onto a soft
cloth, always wipe the oven dry after cleaning.
Avoid any plastic parts and door area.
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 to avoid eruption. Do not heat
liquids that have previously been boiled. DO
NOT OVERHEAT.