Warning and Safety instructions
It is important that the heat is allowed to spread evenly
throughout the food being cooked. This can be achieved by stirring and/or turning the food, and by observing a sufficiently long standing time, which should be added to the time needed for cooking, reheating or defrosting.
Always remember that times for cooking, reheating and defrosting
in a microwave oven are usually considerably shorter than with traditional methods of food preparation. Excessively long cooking times can lead to food drying out and burning or could even cause it to catch fire. Do not use the microwave function to dry breadcrumbs, flowers, herbs, grains etc. Use the fan heat function for this type of procedure and do not leave the oven unattended.
Do not use the microwave function to heat up cushions or pads filled
with cherry kernels, wheat grains, lavender or gel, such as those used in aromatherapy. These pads can ignite when heated, even after they have been removed from the microwave.
Exercise caution when cooking or reheating food with a high sugar
content, e.g. Christmas pudding. If heated for too long the sugar may caramelise or ignite.
Do not use full power to warm empty dishes. Do not use the
appliance without food, or if it is incorrectly loaded.
Never cook or reheat food or liquids in sealed containers or
bottles.
With baby bottles, the screw top and teat must be removed. Otherwise pressure builds up which can cause the bottle or container to explode posing a severe risk of injury.
Before serving, remember to allow a sufficient standing time and then
always check the temperature of the actual food itself after taking it out of the microwave. The temperature of the container is not an indication of the temperature of the food or liquid in it.
This is particularly important when preparing food for babies, children, and the elderly or infirm. Shake or stir baby milk and food thoroughly after heating, and try it for temperature to ensure that it will not scald the baby. When heating food and drink remember that the heat is created in the food itself, and that the container will normally be cooler. The dish is only warmed by the heat of the food.
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