9
8. Deep Fat Frying.
Do not attempt to deep fat fry in your oven.
9. Meat Thermometer.
Use a meat thermometer to check the degree
of cooking of roasts and poultry only when
meat has been removed from the microwave.
If undercooked, return to the oven and cook
for a few more minutes at the recommended
power level. Do not leave a conventional
meat thermometer in the oven when
microwaving.
10. Paper, Plastic.
When heating food in plastic or paper
containers, keep an eye on the oven due to
the possibility of ignition. Do not use wire
twist-ties with roasting bags as arcing will
occur.
Do not use re-cycled paper products, e.g.
Kitchen roll unless they say they are
specifically designed for use in a microwave
oven. These products contain impurities
which may cause sparks and/or fires when
used.
11. Reheating.
It is essential that reheated food is served
“piping hot”.
Remove the food from the oven and check
that it is “piping hot”, i.e. steam is being
emitted from all parts and any sauce is
bubbling. (If you wish you may choose to
check the food has reached 72˚C with a food
thermometer – but remember do not use this
thermometer inside the microwave.)
For foods that cannot be stirred, e.g.
lasagne, shepherds pie, the centre
should be cut with a knife to test it is
well heated through. Even if a manufacturerʼs
packet instructions have been followed
always check the food is piping hot before
serving and if in doubt return your food to the
oven for further heating.
Important Information – Read Carefully
