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Microwave: Defrosting/Reheating/Cooking
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Tips on reheating
Danger of burns! Food for infants
and children must not be too hot.
Heat food for babies and children at
power level for only 30–
60seconds.
Otherwise pressure can build up,
causing the container to explode,
posing a severe risk of injury.
Do not cook or reheat food or liquids
in sealed containers, jars or bottles.
Otherwise pressure will build up
which can cause the bottle or
container to explode. Risk of injury.
Eggs may burst.
Never reheat hard boiled eggs using
Microwave , even without the
shell. The eggs can explode.
When boiling and in particular when
reheating liquids using microwave
power, the boiling point of the liquid
may be reached without the
production of typical bubbles. The
liquid does not boil evenly
throughout.
This so-called “boiling delay” can
cause a sudden build up of bubbles
when the container is removed from
the oven or shaken. This can lead to
the liquid boiling over suddenly and
explosively. The formation of bubbles
can be so strong that the pressure
forces the oven door open.
To avoid this, always wait a minimum
of 20seconds before removing the
container from the oven and place a
suitable glass rod or utensil into the
cup or glass when heating liquids.
Cooking tips
Food with a thick skin or peel, such
as tomatoes, sausage, potatoes, and
egg plant, can burst when heated.
Pierce or score the skin of these
foods several times to allow steam to
escape.
Eggs heated in their shell can burst,
even after they have been removed
from the oven.
Eggs can only be cooked in their
shells using Microwave (Solo) in
a specially designed egg-boiling
device available from speciality
stores.
When heating shelled eggs, the yolk
may still burst after cooking.
Prick the yolk several times before
cooking to avoid this.
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