[. . . ] SF460MBP cover:Layout 1 30/10/13 16:01 Page 3 SF460MBP_EN_REGS. qxp:SF460MBP 30/10/13 15:51 Page 1  Important safety instructions. Before operating this oven, please read these instructions carefully and keep for future reference.  This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory and mental capabilities or lack of experience and knowledge if they have been given supervision or instruction by a person responsible for their safety concerning the use of the appliance in a safe way and understand the hazards involved. Cleaning and user maintenance shall not be made by children without supervision. [. . . ] When a microwave oven is switched off, the food will continue to cook by conduction – NOT BY MICROWAVE ENERGY. Hence STANDING TIME is very important in microwaving, particularly for dense foods i. e. (Refer to page 15). 14 SF460MBP_EN_REGS. qxp:SF460MBP 30/10/13 15:51 Page 15 Standing time Piercing The skin or membrane on some foods will cause steam to build up during cooking. These foods must be pierced or a strip of skin should be peeled off before cooking to allow the steam to escape. Eggs, potatoes, apples, sausages etc, will all need to be pierced before cooking. meat, jacket potatoes and cakes, require a STANDING TIME (inside or outside of the oven) after cooking, to allow heat to finish conducting to cook the centre completely. • • • • • • • • MEAT JOINTS – Stand 15 mins. VEGETABLES – Boiled potatoes benefit from standing 1-2 mins. , however most other types of vegetables can be served immediately. If food is not cooked after STANDING TIME, return to oven and cook for additional time. • DEFROSTING – It is essential to allow standing time to complete the process. raspberries, to up to 1 hour for a joint of meat. Moisture content Many fresh foods e. g. vegetables and fruit, vary in their moisture content throughout the season. For this reason cooking times may have to be adjusted throughout the year. rice, pasta, can dry out further during storage and cooking times may differ from ingredients freshly purchased. Cling film Cling film helps keep the food moist and the trapped steam assists in speeding up cooking times. However it should be pierced before cooking, to allow excess steam to escape. Always take care when removing cling film from a dish as the build-up of steam will be very hot. Always purchase cling film that states on the packet “suitable for microwave cooking” and use as a covering only. Do not line dishes with cling film. 15 SF460MBP_EN_REGS. qxp:SF460MBP 30/10/13 15:51 Page 16 Dish size Follow the dish sizes given in the recipes, as these affect the cooking and reheating times. A quantity of food spread in a bigger dish cooks and reheats more quickly. Quantity Small quantities cook faster than large quantities, also small meals will reheat more quickly than large portions. Spacing Foods cook more quickly and evenly if spaced apart. NEVER pile foods on top of each other. Shape Even shapes cook evenly. Density Porous airy foods heat more quickly than dense heavy foods. Covering Cover foods with microwave cling film or a selffitting lid. Do not cover cakes, sauces, jacket potatoes, pastry items. 16 SF460MBP_EN_REGS. qxp:SF460MBP 30/10/13 15:51 Page 17 Arranging Individual foods e. g. chicken portions or chops, should be placed on a dish so that the thicker parts are to the outside. Starting temperature The colder the food, the longer it takes to heat up. [. . . ] When cooking for one it often makes sense to cook for two and plate up both meals. Freeze one meal for a later date. 49 SF460MBP_EN_REGS. qxp:SF460MBP 30/10/13 15:52 Page 48 50 SF460MBP_EN_REGS. qxp:SF460MBP 30/10/13 15:52 Page 49 SF460MBP_EN_REGS. qxp:SF460MBP 30/10/13 15:52 Page 50 Arranging Thin fillets of fish i. e. plaice, should be rolled up prior to cooking to avoid overcooking on the thinner outside edge and tail. Fish steaks should be arranged in a circle, thicker part to the outside. [. . . ]