17
Arranging
Individual foods e.g. chicken
portions or chops, should be
placed on a dish so that the
thicker parts are to the outside.
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 3-8ºC
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 microwave spray
cleaner, sprayed onto a soft cloth,
always wipe the oven dry after
cleaning. Avoid any plastic parts
and door area.
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.
