13
IMPORTANT NOTES
The dish used to cook or reheat the food will get warm during cooking, as the heat
conducts from the food. Even in microwaving, oven gloves are required!
MICROWAVES CANNOT PASS THROUGH METAL AND THEREFORE METAL
COOKING UTENSILS 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 microwave.
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).
Boiled Eggs
Do not boil eggs in your microwave. Raw eggs boiled in
their shells can explode and cause serious injury.
