6
EN
If the recommended cooking time
is exceeded, the food will be
spoiled and in extreme
circumstances could catch re
and possibly damage the interior
of the oven.
As microwave cooking time is
much shorter than other cooking
methods, it is essential that
recommended cooking time is not
exceeded without rst checking the
food.
Factors that may affect cooking
time are: preferred degree of
cooking, starting temperature,
altitude, volume, size and shape of
foods and utensils used. As you
become familiar with the oven, you
will be able to adjust these factors.
It is better to undercook rather than
overcook foods. If food is
undercooked, it can always be
returned to the oven for further
cooking. If food is overcooked,
nothing can be done. Always start
with minimum cooking time.
Take care when heating small
quantities of food as these can easily
burn, dry out or catch re if cooked
too long. Always set short cooking
time and check the food frequently.
Take care when heating foods low
in moisture, e.g. bread items,
chocolate, popcorn, biscuits and
pastries. These can easily burn,
dry out or catch on re if cooked
too long. We do not recommend
heating foods low in moisture such
as popcorn or bread.
This oven has been developed for
food use only.
We do not recommend to use for
heating non food items such as
wheat bags or hot water bottles.
It is essential that reheated food is
served “piping hot”.
Remove the food from the oven
and check that it is “piping hot”, i.e.
steam is being emitted from all
parts and all sauce is bubbling.
(You may choose to check the food
has reached 72 °C with a food
thermometer – but remember do
not use this thermometer inside the
microwave.)
For foods that cannot be stirred,
e.g. lasagne, shepherds pie, the
centre should be cut with a knife to
test it is well heated through. Even
if a manufacturer’s packet
instructions have been followed
always check the food is piping hot
before serving and if in doubt
return your food to the oven for
further heating.
Standing time refers to the period
at the end of cooking or reheating
when food is left before being
eaten, i.e. it is a rest time which
allows the heat in the food to
continue to conduct to the centre,
thus eliminating cold spots.
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