Filter
Top Products
Cooking Guide
Reheating tips
l
Cooked food and leftovers can be
reheated quickly and efficiently without
spoiling their freshness and taste.
l
Always place the dense food at the outer
edges and the more porous food towards
the center.
l
Wrap sandwiches and rolls loosely in
paper towels to absorb moisture and
prevent sogginess.
l
Spread food in a shallow dish if possible.
l
Stir and turn food as needed.
l
To keep food moist during reheating,
l
Always underestimate reheating time
cover the food with a microwave-safe lid or
until you are used to the microwave oven.
plastic wrap. Covering the food keeps heat
in the food, speeds heating, and prevents
spatters.
Defrosting tips
l
Before starting, make sure you have
removed any of the metal twist-ties which
often come with frozen food bags, and
replace them with strings or elastic bands.
l
Open containers such as cartons before
they are placed in the oven.
l
Always slit or pierce plastic pouches or
packaging.
l
If food is foil wrapped, remove foil and
place it in a suitable container.
l
Slit the skins, if any, of frozen food such
as sausage.
l
Bend plastic pouches of food to ensure
even defrosting.
l
Always underestimate defrosting time.
If defrosted food is still icy in the center,
return it to the microwave oven for more
defrosting.
l
The length of defrosting time varies
according to how solidly the food is frozen.
l
The shape of the package alters the
defrosting time. Shallow rectangular
packets defrost more quickly than a
deep block.
l
Separate pieces as they begin to defrost.
Separated pieces defrost more easily.
l
You can use small pieces of aluminum
foil to shield foods like chicken wings, leg
tips, and fish tails, but the foil must not
touch the side of the oven. Foil can
damage the oven lining.
l
Shield areas of food with small pieces
of foil if they start to become warm.
l
For better results, let food stand after
defrosting. (For more information on
standing time, see “Microwave cooking
tips” on page 18.)
l
Turn over food during defrosting or
standing time.
17