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MICROWAVE COOKING ADVICE
Check the temperature of food and drink and stir before serving. Take
special care when serving to babies, children or the elderly. The contents
of feeding bottles and baby food jars are to be stirred or shaken and the
temperature is to be checked before consumption to avoid burns.
Food Characteristics
Composition
Density
Quantity
Size
Shape
Temperature of
food
Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require
less heating time. Care should be taken as overheating can lead to fire.
Bones in food conduct heat, making the food cook more quickly. Care must
be taken so that the food is cooked evenly.
Food density will affect the amount of cooking time needed.
Light porous foods, such as cakes or bread, cook more quickly than heavy,
dense foods, such as roasts and casseroles.
The number of microwaves in your oven remains the same regardless of
how much food is being cooked. The cooking time must be increased as the
amount of food placed in the oven increases, e.g. four potatoes will take
longer to cook than two.
Small foods and small pieces cook faster than large ones, as microwaves
can penetrate from all sides to the centre. For even cooking make all the
pieces the same size.
Foods which are irregular in shape, such as chicken breasts or drumsticks,
take longer to cook in the thicker parts. For even cooking, place the
thickest parts to the outside of the dish where they will receive more energy.
Round shapes cook more evenly than square shapes when microwave
cooking.
The initial temperature of food affects the amount of cooking time
needed. Chilled foods will take longer to cook than food at room
temperature, e.g. a cake made with chilled ingredients, will take
longer to cook than cake made with ingredients at room temperature.
The temperature of the container is not a true indication of the temperature of
the food or drink. Cut into foods with fillings, for example jam doughnuts, to
release heat or steam.
Face & Hands: Always use oven gloves to remove food or cookware
from the oven. Stand back when opening the oven door to allow heat or
steam to disperse. When removing covers (such as cling fi lm), opening
roasting bags or popcorn packaging, direct steam away from face and
hands.
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