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SUITABLE OVENWARE
To cook/defrost food in a microwave oven, the microwave energy must be able to pass through the container to penetrate the
food. Therefore it is important to choose suitable cookware.
Round/oval dishes are preferable to square/oblong ones, as the food in the corners tends to overcook. A variety of cookware
can be used as listed below.
Cookware Microwave
Safe Grill Comments
Aluminium foil
Foil Containers /
Small pieces of aluminium foil can be used to shield
food from overheating. Keep foil at least 2cm from the
oven walls, as arcing may occur.
Foil containers are not recommended unless speci ed
by the manufacturer, e.g. Microfoil ®, follow instructions
carefully.
Browning dishes /
Always follow the manufacturers instructions.
Do not exceed heating times given. Be very careful as
these dishes become very hot.
China and ceramics /
Porcelain, pottery, glazed earthenware and bone china
are usually suitable, except for those with metallic
decoration.
Glassware e.g. Pyrex ® Care should be taken if using  ne glassware as it can
break or crack if heated suddenly.
Metal It is not recommended to use metal cookware as it will
arc, which can lead to  re.
Plastic/Polystyrene e.g fast food
containers
Care must be taken as some containers warp, melt or
discolour at high temperatures.
Cling  lm It should not touch the food and must be pierced to
let the steam escape.
Freezer/Roasting bags Must be pierced to let steam escape. Ensure bags are
suitable for microwave use.
Paper - Plates, cups and kitchen
paper
Do not use plastic or metal ties, as they may melt or catch  re
due to the metal arcing’.
Straw and wooden Containers Only use for warming or to absorb moisture.
Care must be taken as overheating may cause  re.
Recycled paper and newspaper
Always attend the oven when using these materials as
overheating may cause  re.
May contain extracts of metal which will cause ‘arcing’ and
may lead to  re.
WARNING: When heating food in plastic or paper containers, monitor the oven due to the possibility of
ignition.
EN-20EN-20
22


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