Manual Goodmans 300943 (page 15 of 22) (English)

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 Cling film – Please ensure that the cling film used is suitable for microwave use,

check the packaging. Cling film is used to cover food to avoid spitting and is beneficial

as it keeps in more moisture and the trapped steam Quicks up the cooking time. The

cling film needs to be pierced or a gap left so that excess steam can be released,

otherwise it could burst causing injury. After cooking, take care when removing the

cling film as the build up of steam underneath will be very hot.

 Covering – Check that covers and lids for cookware are suitable for microwave use

and always ensure lids are not fully pressed down and that a gap is left for steam to

escape.

 Density – Dense heavy food cooks slower than porous airy foods, alter timing

accordingly and check that airy foods do not overcook.

 Dish size – Use a dish size that reflects the amount or size of food. An amount of food

spread in a bigger dish will cook/reheat quicker.

 Liquids – Liquids need to be shaken or stirred before, during and after heating. This is

to avoid over boiling which can occur with no evidence of bubbling. Do not heat liquids

that have already been boiled. Make sure liquids do not overheat. Make sure the metal

spoon is removed before microwaving.

 Moisture – Fresh and dry ingredients/foods contain different amounts of moisture so

cooking times will vary. Fresh foods contain different amounts of moisture content

depending on seasons, therefore cooking times may have to be adjusted throughout

the year.

 Piercing – The membrane or skin will cause steam to build up during cooking

therefore the food must be pierced so that steam can escape. Foods include chicken

with skin, sausages, egg yolks, potatoes, apples.

 Quantity – Smaller quantities of food/liquid cook faster than larger quantities. Small

portion meals will reheat quicker than large meals.

 Shape – Even shaped food cooks more evenly. Food will cook more evenly in a round

container than a square/rectangular container.

 Spacing – Do not pile food on top of each other. The food will cook more evenly and

quickly when spaced apart.

 Starting temperature - The colder the food the longer the time to heat up therefore

food from the fridge will take longer to reheat/cook than food at room temperature.

 Stirring and turning – Stir food during cooking if required. Meat and poultry should be

turned halfway through cooking to ensure even cooking.

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Goodmans 300943 Manual

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