English 31
Food
1. Do not use a microwave oven to prepare food cans (with tin). Because canned food can be
harmful and dangerous for consumption.
2. The cooking times given in the cookbook are approximate. Several factors may affect the
length of cooking time ranging temperature, volume, size and shape of food and equipment
used. When you are accustomed to using the oven, you will be familiar and able to adjust these
factors.
3. Better cuisine under the conditions ripe than overripe. The food was not too ripe, it can
always be returned to the oven to be cooked further. If the food is overcooked, nothing can
be done again. Always start with minimum cooking time.
4. The food in small quantities or low humidity levels can burn, dry, if cooked too long.
5. Do not boil an egg in its shell. Pressure can accumulate inside the shell and the egg may explode.
6. Potatoes, apples, egg yolks, whole acorn squash and sausage are some examples of foods with
non-porous skin. The skin should be pierced / perforated before cooking to prevent bursting.
7. Popcorn only be processed using a special microwave. Do not use oil unless specified by
the manufacturer, or heat for longer than recommended. Never heat the popcorn in a paper bag
or glass equipment or directly on the glass tray.
8. Do not fry the fat in the microwave. Do not use paper towels to cover food because it can burn.
9. The heated liquid can overflow if not mixed or without stirring first.
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