Safety Rules for Microwave Cooking

1.If cling-film or plastic wrap is used to cover food, turn back one corner to vent, thus preventing burns from the steam trapped underneath. Be careful when removing cover to avoid scalding from hot steam.

2.Always use oven gloves when handl- ing browning dishes. Cooking utensils may sometimes become hot because of the heat transferred from the heated food.

3.Do not turn on the oven when it is not in use, to avoid damage to the oven and the danger of fire.

4.The prevent fire, do not sterilize baby bottles, melt paraffin wax, dry flowers, fruit, herbs, newspaper or clothes in the oven.

5.Eggs must not be cooked in their shells; egg yolks should be pricked, as should chicken livers, tomatoes and potatoes. Other foods with a skin, such as frankfurters must be pierced before cooking.

6.Popcorn is not recommended, unless packed in bags specifically designed for use in microwave ovens.

7.Narrow-necked bottles, baby food and canned foods should be avoided.

8.Never attempt to heat carbonated drinks, because pressure can accumu- late.

9.No wire twist-ties, or metal of any kind are to be used; substitute them with string or rubber bands.

10.Deep fat frying must not be done in the oven as the fat could overheat. Excess fat and dripping from meat and poultry should be basted away during cooking, to prevent spattering.

11.Prick or pierce pouches, boiling and roasting bags before use.

12.Do not overheat food in paper and do not line the oven with paper.

13.Do not overcook food. Overcooking may result in fire. In case of fire, disconnect and keep the door closed.

14.Insert a wooden cocktail stick when testing cakes; do not use a metal skewer or stick.

15.Never use a conventional thermo- meter when cooking in the microwave oven.

16.Be careful when baking or heating sweet rolls: sugar or fruit filling can become very hot. Do not intake straight away, you may burn your tongue.

17.When heating TV foil tray, place it at least 1 inch (2 1/2 cm) from oven walls. TV trays should not be more than 3/4 inch (1 1/2 cm) deep.

18.Cancel cooking time when food is removed from oven.

MICROWAVE COOKING TECHNIQUES

Microwave cooking is very similar to cooking on the range top, i.e. simmering or steaming, but not too similar from oven cooking. Microwave cooking is a moist form of cooking. It does not produce food with crusts or browning.

Timing is very important in microwave cooking because of the speed with which most food is cooked. Microwave cooking generally needs approximately one third

of the time that is required in a conventional oven. It is better to under cook rather

than over-estimate the cooking time. Food will still be cooking by heat conduction after it is removed from the oven. Overcooking of food has no remedy. Food can be examined easily by opening the oven door as many times as, you like.