Important Safety Instructions –– Read Carefully
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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 leave this thermometer inside
the microwave.) or to a temperature
recommended by Government Food Hygiene
Regulations.
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
manufacturer’s packet instructions have been
followed, always check the food is piping hot
before serving it. If in doubt return your food to the
oven for further heating.
12. Standing Time
Standing time refers to the
period at the end of cooking or
reheating when food is left
before being eaten, i.e. it is a
rest time which allows the heat
in the food to continue to
conduct to the centre, thus
eliminating cold spots.
13. Keeping Your Oven Clean
It is essential for the safe operation of the oven
that it is wiped out regularly. Use warm soapy
water or a food sanitizer solution. Squeeze the
cloth out well and use it to remove any grease or
food from the interior.
Disconnect the appliance
from the electricity supply
before cleaning.
14. Babies Bottles and Food Jars
When reheating babies
bottles always remove top
and teat. Liquid at the top of
the bottle will be much
hotter than at the bottom
and must be shaken
thoroughly before checking
the temperature. The lid
must also be removed from babies food jars, the
contents must also be stirred or shaken before
the temperature is checked.
The temperature has to be checked before
consumption to avoid burns.
15. Containers
Before use check that utensils/containers are
suitable for use in microwave ovens.
DO NOT USE METAL UTENSILS IN THIS OVEN.
16. Sealed Containers
Liquids or other foods must not be heated in
sealed containers since they are liable to explode.
