10
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°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. Water
espe cially must be stirred before,
during and after 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,
alway wipe the oven dry after
cleaning. Avoid any plastic parts, the
roof of the oven and door area.
General guidelines