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Follow the dish sizes given in the
recipes, as these affect the
cooking and reheating times. A
quantity of food spread in a
bigger dish cooks and reheats
Small quantities cook faster than
large quantities, also small
meals will reheat more quickly
than large portions.
Foods cook more quickly and
evenly if spaced apart. NEVER
pile foods on top of each other.
Even shapes cook evenly. Food
cooks better by microwave when
in a round container rather than
Porous airy foods heat more
quickly than dense heavy foods.
Cover foods with microwave cling
film or a self-fitting lid. Cover fish,
vegetables, casseroles, soups. Do
not cover cakes, sauces, jacket
potatoes, pastry items.
Individual foods e.g. chicken
portions or chops, should be
placed on a dish so that the
thicker parts are to the outside.
The colder the food, the longer it
takes to heat up. Food from a
fridge takes longer to reheat
than food at room temperature.
TURNING AND STIRRING
Some foods require stirring
during cooking. Meat and poultry
should be turned after half the
All liquids must be stirred before
and during heating. Water
especially must be stirred before
and during heating, to avoid
eruption. Do not heat liquids that
have previously been boiled. DO
It is essential that food is checked
during and after a recommended
cooking time, even if an AUTO
PROGRAMME has been used
(just as you would check food
cooked in a conventional oven).
Return the food to the oven for
further cooking if necessary.
As microwaves work on food
particles, keep your oven clean
at all times. Stubborn spots of
food can be removed by using a
branded oven cleaner, sprayed
onto a soft cloth, always wipe the
oven dry after cleaning. Avoid
any plastic parts, the roof of the
oven and door area.