Starting Temperature
The colder the food, the longer it takes to heat
up. Food from a fridge takes longer to reheat
than food at room temperature. Food
temperature should be between 5-8ºC before
cooking.
Covering
Cover foods with microwave cling film or a
self-fitting lid. Cover fish, vegetables,
casseroles, soups. Do not cover cakes,
sauces, jacket potatoes, pastry items. Please
refer to cooking charts and recipes for more
information.
General Guidelines
Checking Food
It is essential that food is checked during and
after a recommended cooking time, even if an
AUTO PROGRAM has been used (just as you
would check food cooked in a conven tional
oven). Return the food to the oven for further
cooking if necessary.
Cleaning
As microwaves work on food particles, keep your
oven clean at all times. Stubborn spots of food
can be removed by using a branded oven cleaner,
sprayed onto a soft cloth. Always wipe the oven
dry after cleaning. Avoid any plastic parts and
door area. Customers should not spray directly
into the cavity. The catalylic lining at the back of
the oven is self cleaning. See page 12 point 4.
Turning and Stirring
Some foods require stirring during cooking.
Meat and poultry should be turned after half
the cooking time.
Liquids
All liquids must be stirred before, during and
after heating. Water espe cially must be stirred
before and during heating, to avoid eruption.
Do not heat liquids that have previously been
boiled. DO NOT OVERHEAT. Stir before
serving.
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