General guidelines
•
Arranging –
Pieces of food such as meat chops or chicken pieces should be placed on a dish/in the container with the larger or thicker
parts facing the outside of the dish. This ensures that it cooks more evenly rather than the smaller/thinner parts overcooking.
•
Checking Foods –
It is vital that food is checked during and after the cooking programme, even during the Auto Cook Menus. Check the
food as you would do when using a conventional oven. Continue the cooking time after as necessary.
•
Cling film –
Please ensure that the cling film used is suitable for microwave use, check the packaging. Cling film is used to cover food to
avoid spitting and is beneficial as it keeps in more moisture and the trapped steam speeds up the cooking time. The cling film needs to be
pierced or a gap left so that excess steam can be released, otherwise it could burst causing injury. After cooking, take care when removing
the cling film as the build up of steam underneath will be very hot.
•
Covering –
Check that covers and lids for cookware are suitable for microwave use and always ensure lids are not fully pressed down and
that a gap is left for steam to escape.
•
Density –
Dense heavy food quicker slower that porous airy foods, alter timing accordingly and check that airy foods do not overcook.
•
Dish size –
Use a dish size that reflects the amount or size of food. An amount of food spread in a bigger dish will cook/reheat quicker.
•
Liquids –
Liquids need to be stirred or shaken before, during and after heating. This is to avoid overboiling which can occur with no
evidence of bubbling. Do not heat liquids that have already been boiled. Make sure liquids do not overheat. Make sure the metal spoon is
removed before microwaving.
•
Moisture
– Fresh and dry ingredients/foods contain different amounts of moisture so cooking times will vary. Fresh foods contain different
amounts of moisture content depending on seasons, therefore cooking times may have to be adjusted throughout the year.
•
Piercing –
The membrane or skin will cause steam to build up during cooking therefore the food must be pierced so that steam can
escape. Foods include chicken with skin, sausages, egg yolks, potatoes, apples
•
Quantity –
Smaller quantities of food /liquid cook faster than larger quantities. Small portion meals will reheat quicker than large meals.
•
Shape
– Even shaped food cooks more evenly. Food will cook more evenly in a round container than a square/rectangular container.
•
Spacing –
Do not pile food on top of each other. the food will cook more evenly and quickly when spaced apart.
•
Starting temperature -
The colder the food the longer the time to heat up therefore food from the fridge will take longer to reheat/cook
than food at room temperature.
•
Stirring and turning –
Stir food during cooking if required. Meat and poultry should be turned halfway through cooking to ensure even
cooking.
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