14
REHEATING TIPS
1.
Foods with plenty of liquid such as casserole or
soups can safely be reheated on FULL power.
More delicate foods such as vegetables,
puddings, and pies are best reheated more
gently on MEDIUM power.
2.
Take care when reheating pies or pasties with
meat of fruit filling as the filling can become
very hot very quickly.
3.
Stir foods whenever possible to ensure even
reheating.
4.
To retain moisture always cover food where
possible.
5.
The food manufacturers cooking tine should be
used as a guide only. If when the stated cooking
time has expired, the food isn’t piping hot,
return it to the oven and cook it unit it is in
much the same manner as you would when
cooking with a conventional oven.
6.
Standing time is very important, it is part of the
cooking process and ensures an even
temperature throughout the food.
7.
Plated meals should be reheated with the dense
food, e.g meat and potatoes, around the outside
edge of the plate. Less dense foods such as
green vegetables should be arranged towards
the centre of the plate. For plated meals with
gravy or sauce, heat the gravy separately and
pour over the reheated meal. This will give a
fresher appearance.
DEFROSTING TIPS
1.
It is better to underestimate defrosting times if
you are unsure. Food will continue to defrost
during the standing time.
2.
Separate food as soon as possible.
3.
Turn large items, e.g joints, over halfway
through the defrosting time.
4.
Remove any thawed food as soon as possible.
5.
Remove or open any packaging before
defrosting.
6.
Place food in a larger container than that which
it was frozen in, this will allow or easy stirring.
7.
Begin thawing poultry, breast side down and
turn over halfway through defrosting time.
Delicate areas such as wing tips can be shielded
with small pieces of smooth foil.
8.
Standing time is very important, particularly or
large, dense foods which cannot be stirred to
ensure that the centre is completely defrosted
before cooking
MEAT / POULTRY COOKING TIPS
General Guidelines
IMPORTANT: Raise the meat / poultry by
placing it on a grill rack over a plate to catch any
juices or on a upturned saucer on a plate. Always
remove any juices halfway through cooking time.
•
Roasting joints / whole poultry;
Place joint /
poultry on the rack on a large micro and
heatproof plate, or on a upturned saucer on a
plate. (This allows the juices to drain away).
Brush with a little oil or melted butter. Cook as
detailed below. Turnover during cooking time
and remove juices. After cooking allow joints /
poultry to stand for at least 15 minutes.
•
Grilling smaller cuts of meat;
Prime, tender
cuts are recommended for best results. Less
tender cuts should be marinated of tenderised
first. Chops or steaks can be cooked on the grill
rack. Place a micro and heatproof dish on the
turntable to catch any liquid. Cook using grill /
microwave operation as detailed below. Brush
with a little oil and seasoning before cooking.
Turnover halfway through cooking and remove
juices.
