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7. Lids.
Always remove the lids of jars and
containers and takeaway food containers
before you microwave them. If you donʼt
then steam and pressure might build up
inside and cause an explosion even after
the microwave cooking has stopped.
8.
Deep Fat Frying.
Do not attempt to deep fat fry in your oven.
9.
Meat Thermometer.
Use a meat thermometer to check the
degree of cooking of roasts and poultry
only when meat has been removed from
the microwave. If undercooked, return to
the oven and cook for a few more minutes
at the recommended power level. Do not
leave a conventional meat thermometer in
the oven when microwaving.
10.
Paper, Plastic.
When heating food in plastic or paper
containers, keep an eye on the oven due
to the possibility of ignition. Do not use
wire twist-ties with roasting bags as arcing
will occur.
Do not use re-cycled paper products, e.g.
Kitchen roll unless they say they are
specifically designed for use in a
microwave oven.
These products contain impurities which
may cause sparks and/or fires when used.
11.
Reheating.
It is essential that reheated food is served
“piping hot”.
Remove the food from the oven and check
that it is “piping hot”, i.e. steam is being
emitted from all parts and any sauce is
bubbling. (If you wish you may choose to
check the food has reached 72˚C with a
food thermometer – but remember do not
use this thermometer inside the
microwave.)
For foods that cannot be stirred, e.g.
lasagne, shepherds pie, the centre should
be cut with a knife to test it is well heated
through. Even if a manufacturerʼs packet
instructions have been followed always
check the food is piping hot before serving
and if in doubt return your food to the oven
for further heating.
12.
Standing Time.
Standing time refers to the period at the
end of cooking or reheating when food is
left before being eaten, i.e. it is a rest time
which allows the heat in the food to
continue to conduct to the centre, thus
eliminating cold spots.
Important Information – Read Carefully
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