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7.2 Microwave cooking advice
Composition
Size
Temperature of
food
Arrange
Cover
Pierce
Stir, turn and
rearrange
Stand
Shield
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.
Microwave cooking advice
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.
For even cooking make all the pieces the same size.
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.
Place the thickest parts of food towards the outside of the dish (e.g. chicken
drumsticks).
Use vented microwave cling film or a suitable lid.
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).
IMPORTANT! Eggs should not be heated using microwave power as
they may explode, even after cooking has ended (e.g. poached, hard
boiled).
For even cooking it is essential to stir, turn and rearrange food during cooking.
Always stir and rearrange from the outside towards the centre.
Standing time is necessary after cooking to enable the heat to disperse equally
throughout the food.
Warm areas can be shielded with small pieces of foil, which reflect microwaves
(e.g. legs and wings on a chicken).
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