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Foods
Forbidden foods
If you choose a cooking method using microwaves, you should never:
Attempt to fry food - it is impossible to control the temperature of the oil and other
fats-fire-risk.
Attempt to cook or warm up eggs in their shells, hard-boiled eggs with or without their shells
or snails - they may explode.
Attempt to cook food in an intact shell (e.g. chestnuts) or hard skin (tomatoes, potatoes,
sausages) - always make a slit.
Food temperatures
The action of microwaves is such that only the food is heated. The container may, therefore,
remain cold or cool while the food that it contains is burning hot.
To avoid any risk of burning, always stir before serving and check the temperature carefully
before serving - especially to children.
Shake feeding bottles well and try a few drops on the back of your wrist to check the
temperature.
Preparing food for cooking
Before warming feeding bottles and small pots, remove teats and covers.
Remember to cover the food in order to:
avoid any splashing of the oven cavity,
retain sufficient moisture for cooking.
Heating liquids
When heating liquids, a sudden overflow may occur when you take the container to remove it
from the appliance. In fact, when the temperature reaches boiling point, steam tends to remain
trapped in the liquid until it is disturbed.
To avoid this superheating effect and the consequent risk of scalding, always place a plastic
spoon in the liquid to be heated.
A container can easily be tested for microwave "transparency":
Place the empty container on the turntable together with a glass of water and run the oven for
one minute at maximum power.
After one minute:
if the container is cold, it is "transparent" and can be used for microwave cooking,
if the container is warm or hot it is absorbent and must not be used for microwave cooking.
EN-17
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