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19

Metal trays
may be used.

See procedure
recommended
for microwaving.

The temperature of the container is not a true
indication of the temperature of the food or drink. Cut
into foods with fillings, for example, jam doughnuts,
to release heat or steam. 

Face & Hands: Always use oven gloves to remove food or cookware from the oven. Stand back
when opening the oven door to allow heat or steam to disperse. When removing covers (such as
cling film), opening roasting bags or popcorn packaging, direct steam away from face and hands.

Always place on an up-turned plate on
the turntable to prevent heat stress. Follow
manufacturer's instructions. Be careful as
these become very hot.  Popcorn: Only
use microwave popcorn within
recommended packaging (follow popcorn
manufacturer's instructions). Never use oil
unless the manufacturer recommends and
never cook for longer than instructed.

Use small pieces of aluminium foil to
shield food from overheating. Keep foil at
least 2cm from the oven walls. Foil
containers are not recommended unless
specified by the manufacturer, eg.
MicroFoil ®, follow instructions carefully.

Browning dishes
& self-heating 
packages.

Metal cookware.

Aluminium
foil & foil 
containers, made
from "Micro Foil®".

For even cooking stir, turn or rearrange food during
cooking.  Where recommended, leave food to stand
after cooking or defrosting.

The initial temperature of food affects the amount of
cooking time needed, eg. chilled food requires more
cooking than food at room temperature. 

Food high in fat or sugar (Christmas pudding, or
mince pies) requires less heating time and should be
watched, over-heating can lead to fire.
Good quality ingredients should be used for
microwaving. Economical cuts of meat are
recommended for casseroles. 

Place thickest parts of food on the outside of the dish,
for example, the meaty ends of chicken drumsticks
should be placed on the outside of the dish.

Fish, vegetables and certain other foods benefit from
being covered during microwave cookery, follow
recommendations where given and use vented
microwave cling film or a suitable lid.   

Food size and shape affects the amount of cooking time
needed. When cooking more than one portion of the
same food ensure they are of a similar size and shape.

Food density and quantity affect the amount of
cooking time needed, for example, potatoes require
more cooking than peas; four potatoes will take
longer to cook than two.

Food hygiene standards (storage, handling and
preparation) apply to microwaving. Always store
convenience foods as recommended by the food
manufacturer and keep no longer than the "Use
By" date.

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21

WARNINGS:
Oil & Fat: Never heat oil or fat for deep frying as this may lead to overheating and fire. Stand back
when opening the oven door to allow heat or steam to disperse. When removing covers (such as
cling film), opening roasting bags or popcorn packaging, direct steam away from face and hands. 

• Remove food from foil or metal containers before reheating.
• Reheating times will be affected by the shape, depth, quantity and temperature of food together

with the size, shape and material of the container.

• To avoid overheating and fire, special care must be taken when reheating foods with a high

sugar or fat content, for example, Mince pies or Christmas pudding.

Remove any poultry or meat portions, reheat
these separately, see below. Place smaller items of
food to the centre of the plate, larger and thicker foods
to the edge. Cover with vented microwave cling film
and reheat on 50P (MEDIUM), stir/rearrange halfway
through reheating. Ensure food is thoroughly reheated
before serving.

Cover with vented microwave cling film or suitable lid,
reheat on 50P (MEDIUM). Stir frequently to ensure
even reheating.

Place thickest parts of the portions on the outside of the
dish, cover with microwave cling film and reheat on
70P (MEDIUM HIGH). Turn over halfway through.
NOTE: Ensure poultry is thoroughly reheated, before
serving.

Cover with vented microwave cling film and reheat on
50P (MEDIUM). Rearrange at least once to ensure
even reheating. NOTE: Ensure meat is thoroughly
reheated before serving. 

Place pies in a flan dish. Reheat meat pies on
70P (MEDIUM HIGH) and fruit pies on
50P (MEDIUM). 

Cover with vented microwave cling film or suitable lid
and reheat on 50P (MEDIUM). Stir at least once
during reheating.

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Place in a flan dish, turn over at least 4-5 times
during defrosting, shield any warm areas with small,
flat  pieces of foil.  After defrosting, wrap in foil and
allow meat to stand for 60-90 minutes, until
thoroughly defrosted.

Place in a flan dish, turn over at least 3-4 times
during defrosting, shield any warm areas with small,
pieces of foil.  After defrosting, wrap in foil and allow
poultry to stand for 60-90 minutes, until thoroughly
defrosted.
NOTE: Do not defrost poultry with giblets. 

Place in a flan dish, separate during defrosting and
turn over at least 2-3 times. Shield if necessary.

Place in a flan dish, stir or turn over at least 3-4 times
during defrosting, remove defrosted parts each time.
For frozen blocks of meat see ‘Minced Meat’ in the
charts on page 24.

Place in a flan dish, separate during defrosting and
turn over at least twice. Shield if necessary.

Remove packaging, including any foil and place in a
suitable dish.       

NOTES:
• To defrost food, use either 30P (MEDIUM LOW)

or 10P (LOW) microwave power.

• Shield warm areas with small pieces of foil if

necessary.

• It is important to turn food over, separate (where

appropriate) and rearrange to ensure even
defrosting.

• Standing time is necessary to ensure thorough

defrosting.