Microwaving
Microwaves cook food by agitation the molecules of the food by the process of radiation.
- In a microwave, food gets heated from outside to inside.
- Allow the food stand to let even transfer of heat. Standing time is very important as it allows the heat created to penetrate throughout the food.
- Ensure operational instructions are followed.
- Cook to core temperature of 75°C.
- If reheating, ensure core temperature of 70°C is achieved.
- Microwaves cook food by heating the water molecules in the food by process of radiation. The water in turn heats the surrounding food.
Foods when displayed (for service) must be kept at the correct temperature, i.e., above 63°C for hot food and below 5°C for cold food. Temperatures must be monitored frequently throughout the day.