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Microwaves
1∙ Whenever heating liquid, please also place a teaspoon in the container to avoid delayed boiling.
During delayed boiling, the boiling temperature is attained without the typical steam bubbles rising. When the container is shaken, even gently, the liquid may then suddenly vigorously boil over or spurt - with the risk of scalding the user.
∙Food with «skin» or «peel», such as potatoes, tomatoes, sausages, and the like, should be pierced with a fork so that any steam present can escape and the food will not burst.
∙Make sure that a minimum temperature of 70°C is attained for the cooking/heating of food. Never use a mercury or liquid thermometer for measuring the temperature of the food.
∙Baby food in jars or bottles should always be heated without a lid or top, and well stirred or shaken after heating, to ensure uniform distribution of the heat. Always check the temperature before feeding your child.
∙The hot food in a microwave oven will heat up the ovenware. For this reason always use oven gloves for handling hot dishes.
∙Never cook your food for too long or at too high a power setting. Some areas of the food can dry out or even ignite.
∙Do not use porcelain or ceramic crockery, or porous earthenware (e.g. on the handles or unglazed bases) in your microwave as these
1types of dishes can absorb moisture from the food as it is cooking. This can cause vapour pressure to build up which could shatter the dish.
Do not use your microwave oven for the following :
∙to boil eggs or escargots in their shells, as they will burst. Eggs can be poached in a microwave oven as long as the yolks are pricked.
∙to heat large quantities of cooking oil (fondue or deep frying) and drinks containing a high percentage of alcohol - there is danger of spontaneous combustion!
∙to heat unopened cans, bottles, etc.
∙to dry animals, textiles or paper.
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