*When heating liquids, e.g. beverages or water, remember that the liquid can be heated beyond its boiling point without bubbles appearing. This could result in a sudden
1.Avoid the use of narrow necked containers.
2.Stir the liquid before putting the container in the oven.
3.Leave the container to stand for a short time and stir again before removing the container from the oven.
Liquids in baby bottles:
1.Remove the inner cap and teat before putting the bottle in the microwave oven.
2.When cooking is finished, check the liquid temperature. Do not serve without doing this.
3.Shake before serving to distribute the heat evenly, avoiding risk of burning.
MANUAL DEFROSTING
Remember that the package shape affects the defrosting time:
*Flat and rectangular packages defrost more quickly than thick locks.
*Separate the pieces when they begin to defrost, so that they defrost more quickly.
*Shield areas of food with aluminium foil if they start to become warm. Use
*It is better to
THE HUMIDITY CONTENT
As microwaves are attracted by humidity, the cooking time varies depending on the food’s water content.
*Foods with a high water content, such as vegetables, fish and poultry, cook more quickly and evenly than drier foods such as rice and beans which require water for microwave cooking.
*Humidity in foods can produce condensation on the walls of the oven or inside the door. This is normal during cooking. It can be reduced by covering the container during cooking.
PRESSURE IN FOODS
Many foods are covered with a tight skin or a membrane. To relieve the internal pressure:
*Pick the skin or membrane with a fork, preventing the food exploding and deforming, e.g.: potatoes, sweet potatoes, chicken livers, sausages, egg yolks and some fruits.
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