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Always ensure that food is sufficiently heated.
Many factors will affect the overall cooking time,
including the size and amount of food, its initial
temperature, changes to the recipe, and the shape and
size of the cooking container.
Some foods may contain micro-organisms which are
only destroyed by thorough cooking. Therefore, when
cooking or reheating foods, e.g. poultry, it is
particularly important that food is fully cooked through
(at temperatures over 70°C for more than 10 minutes).
If in doubt select a longer cooking or reheating time.
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It is important that the heat is allowed to spread
evenly throughout the food being cooked. This can be
achieved by stirring and/or turning the food, and
observing a sufficiently long standing time, which
should be added to the time needed for cooking,
reheating or defrosting.
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Exercise caution when cooking or reheating food
with a high sugar content, e.g. Christmas pudding. If
heated for too long, the sugar may caramelise or ignite.
Warning and Safety instructions
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