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SAFETY RULES FOR
MICROWAVE COOKING
If cling-film or plastic wrap is used to
cover food, turn back one corner to
vent, thus preventing burns from the
steam trapped underneath. Be careful
when removing cover to avoid
scalding from hot steam.
Always use oven gloves when handl-
ing browning dishes. Cooking utensils
may sometimes become hot because
of the heat transferred from the
heated food.
Do not turn on the oven when it is
not in use, to avoid damage to the
oven and the danger of fire.
The prevent fire, do not sterilize baby
bottles, melt paraffin wax, dry
flowers, fruit, herbs, newspaper or
clothes in the oven.
Eggs must not be cooked in their
shells; egg yolks should be pricked, as
should chicken livers, tomatoes and
potatoes. Other foods with a skin,
such as frankfurters must be pierced
before cooking.
Popcorn is not recommended, unless
packed in bags specifically designed
for use in microwave ovens.
Narrow-necked bottles, baby food
and canned foods should be avoided.
Never attempt to heat carbonated
drinks, because pressure can accumu-
late.
No wire twist-ties, or metal of any
kind are to be used; substitute them
with string or rubber bands.
Deep fat frying must not be done in
the oven as the fat could overheat.
Excess fat and dripping from meat
and poultry should be basted away
during cooking, to prevent spattering.
Prick or pierce pouches, boiling and
roasting bags before use.
Do not overheat food in paper and do
not line the oven with paper.
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Do not overcook food. Overcooking
may result in fire. In case of fire,
disconnect and keep the door closed.
Insert a wooden cocktail stick when
testing cakes; do not use a metal
skewer or stick.
Never use a conventional thermo-
meter when cooking in the microwave
oven.
Be careful when baking or heating
sweet rolls: sugar or fruit filling can
become very hot. Do not intake
straight away, you may burn your
tongue.
When heating TV foil tray, place it at
least 1 inch (2 1/2 cm) from oven walls.
TV trays should not be more than 3/4
inch (1 1/2 cm) deep.
Cancel cooking time when food is
removed from oven.
MICROWAVE
COOKING TECHNIQUES
Microwave cooking is very similar to
cooking on the range top, i.e. simmering
or steaming, but not too similar from
oven cooking. Microwave cooking is a
moist form of cooking. It does not
produce food with crusts or browning.
Timing is very important in microwave
cooking because of the speed with which
most food is cooked. Microwave cooking
generally needs approximately one third
of the time that is required in a conventional
oven. It is better to under cook rather
than over-estimate the cooking time.
Food will still be cooking by heat
conduction after it is removed from the
oven. Overcooking of food has no
remedy. Food can be examined easily by
opening the oven door as many times as,
you like.
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