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IMPORTANT WARNINGS
1. Food should only be carried out in microwave safe containers, as detailed above.
2. After cooking has completed, internal temperatures within the food may continue to rise, so caution should be used.
3. Be careful when cooking foods with a crust such as pastries, bread or pies. The filling may be much hotter than the
outside.
4. For best results, take care not to overcook food.
MICROWAVE BASICS
A number of factors determine the success of microwave cooking:
1. Temperature of foods – frozen or refrigerated foods require longer heating times to reach a desired serving
temperature than foods cooked from ambient.
2. Food components – foods high in sugar, salts, fats and moisture content heat feaster because these properties attract
microwave energy. Denser foods that are high in protein and fibre absorb microwave energy slower which means a
longer heating time.
3. Volume of food – the greater the mass of food, the longer it takes to heat.
4. Containers – ensure that the advice contained within this manual on microwave safe utensils is adhered to. Using
other containers could result in undesired cooking results, damage to containers or to the microwave itself.
5. Do not use metal – because microwaves cannot penetrate metal, this will cause uneven cooking and can also cause
arcing, which can damage the microwave.
6. When heating liquids, ensure they are stirred regularly during cooking. Liquids can quickly boil over after microwave
cooking.
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