User Manual
18 SolwaveOvens.com
Cooking Instructions
Cooking Tips
1. Cover foods for faster, more even cooking. Glass lids, plastic wrap, plate covers, or other paper products may be
used. DO NOT seal. Instead, allow for steam-venting at all times.
2. Pierce pouches, plastic wrap covers, and all foods with a thin skin or membrane (potatoes, squash, tomatoes, eggs,
etc.). This prevents an eruption in the oven and allows for expansion and/or the escape of steam.
3. Foods should be carefully plated. For best results, arrange food such as vegetables or casserole-type items evenly
around the edge of the plate with slightly less depth in the center. The edges of food items should not overlap or
overhang the rim of the container. Cover meats with gravy or au jus and moisten all dry foods other than bread or
pastry items.
4. DO NOT stack food or plated dishes in your oven. Instead, when cooking more than one serving or platters, all plates
should be placed at the same level in the oven, with space between all containers.
Steaming Tips
1. Cooking Vessels
a. Always heat or cook food items in covered containers to accomplish:
• Retention of steam for efficient cooking and to keep foods moist
• Even cooking results and temperatures
• A cleaner oven interior and prevention of food splatters
b. Ceramic, paper, china, styrofoam, glass and plastic are suitable materials for use in microwave ovens. A high
temperature resistant amber pan is recommended for ALL items, especially those high in fat or sugar content, as
these ingredients get hot very quickly.
2. Food Temperature
a. To reach a mandatory serving temperature, frozen foods require a longer cook time than refrigerated items.
b. Refrigerated items:
• Items stored at 40°F (4°C) in the refrigerator should be covered while heated; except breads, pastries or any
products with a breaded coating, which should be heated uncovered to avoid softening.
c. Room temperature items:
• Foods held at room temperature, such as canned items or vegetables, will require less time to heat than
refrigerated items.
d. Conventionally prepared foods should be slightly undercooked to prevent overcooking when rethermed by
microwave steaming.
e. After a steaming cycle has been completed, internal food temperatures continue to slightly rise due to the
presence of steam.
3. Structure of Food
a. Food items that are high in fat, sugar, salt and moisture attract and quickly absorb microwave energy, allowing
for a shorter cook time.
b. Items high in protein or fiber require a longer cook time, due to a slower absorption of microwave energy.
4. Quantity
a. As the mass of food increases, so will the necessary cook time.
Refer to and comply with all USDA/FDA Food Code guidelines when cooking or heating food items.
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