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The dish used to cook or reheat the food will
get warm during cooking, as the heat conducts
from the food. Even in micro waving, oven
gloves are required!
MICROWAVES CANNOT PASS THROUGH
METAL AND THERE FORE METAL COOKING
UTEN SILS CAN NEVER BE USED IN A
MICROWAVE, FOR COOKING ON
MICROWAVE ONLY
Foods Not Suitable for Cooking by
Microwave Only
Yorkshire Puddings, Souffles, Double Crust
Pastry Pies.
Because these foods rely on dry external heat
to cook correctly, do not attempt to cook by
micro wave.
Foods that require deep fat frying cannot be
cooked either.
Standing Time
When a microwave oven is switched off, the
food will continue to cook by conduction – NOT
BY MICROWAVE ENERGY. Hence STANDING
TIME is very important in microwaving,
particularly for dense foods i.e. meat, cakes
and reheated meals (refer to page 14).
Bottom Feeding Technology
Please note that this product uses bottom
feeding technology for microwave distribution
which differs from traditional turntable side
feeding methods and creates more useable
space for a variety of different sized dishes.
This microwave feeding style can give a
difference in heating times (in microwave
mode) when compared against side feeding
appliances. This is quite normal and should not
cause any concern. Please refer to the
reheating and cooking charts on pages 61-77.
Boiled Eggs
Do not boil eggs in your microwave. Raw
eggs boiled in their shells can explode and
cause serious injury
Important Notes
13