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Composition Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require less
heating time. Care should be taken as overheating can lead to fire.
Size For even cooking make all the pieces the same size.
Temperature of
food
The initial temperature of food affects the amount of cooking time needed.
Cut into foods with fillings (e.g. jam doughnuts) to release heat or steam.
Arrange Place the thickest parts of food towards the outside of the dish (e.g. chicken
drumsticks).
Cover Use vented microwave cling film or a suitable lid.
Pierce Foods with a shell, skin or membrane must be pierced in several places before
cooking or reheating as steam will build up and may cause food to explode
(e.g. potatoes, fish, chicken, sausages).
Eggs should not be heated using microwave power as
they may explode, even after cooking has ended (e.g. poached, hard
boiled).
Stir, turn and
rearrange
For even cooking it is essential to stir, turn and rearrange food during cooking.
Always stir and rearrange from the outside towards the centre.
Stand Standing time is necessary after cooking to enable the heat to disperse equally
throughout the food.
Shield Warm areas can be shielded with small pieces of foil, which reflect microwaves
(e.g. legs and wings on a chicken).
Use pot holders or oven gloves when removing food from the oven to prevent burns.
Always open containers, popcorn makers, oven cooking bags, etc., away from the face
and hands to avoid steam burns.
Always stand back from the oven door when opening to avoid burns from escaping steam
and heat. Slice stuffed baked foods after heating to release steam and avoid burns.
