Electric Cooker Safety tips:
- Turn off cooker or hob at the fuse switch to clean or in the event of a fault
- Ensure the oven, grill and hotplate are sufficiently cool before you start cleaning
- Do not close the grill door with the grill pan inside unless the grill is fully cooled, as this melts the grill pan handle and could cause a fire
- Never leave a pan unattended on the hotplate
- Never leave food cooking under the grill unattended
- Do not cook food directly on oven shelves, please use a baking tray or similar
- Cook small items in the microwave oven or under the grill
- When cooking vegetables, use a small amount of water and put a lid on the pan
- Always match the size of pan to the cooker ring
- Never use your cooker to heat the kitchen
- Lining the grill pan with foil makes cleaning easier
Microwave oven safety tips:
- The roller guide and oven floor should be cleaned regularly
- The roller guide must always be used for cooking, together with the glass tray
- Do not operate without the glass tray in place
- If glass tray is hot, allow cooling before cleaning or placing it in water
- Only use utensils that are suitable for use in microwave ovens. DO NOT use: metal dishes or freezer bag ties, china which is decorated with a metal rim
- Polystyrene containers should only be used to warm food, as overheating may cause the polystyrene to melt
- Arcing is the term for sparks in the microwave. Arcing is caused by metal, such as freezer bag ties or metal plates, in the microwave. If you see arcing, turn the timer knob OFF and remove the cause of the problem
- If you wish to inspect the food whilst it is cooking, open the door. The oven will automatically stop cooking. To continue cooking, close the door again
- If you wish to stop cooking, turn the timer off
- Do not let the timer continue to operate after removing the item or when there is no food in the microwave
- Use the microwave instead of the oven when cooking small amounts of food
Kettle Safety tips:
- Do not put the kettle stand, cable or plug in liquid
- Do not switch on unless the kettle contains the equivalent of at least two cups of water
- Do not fill past the maximum mark, or it may spit boiling water
- Check the lid is fully closed before switching on the kettle, or it may not switch off
- Do not use the kettle if the cable is damaged in any way
- When boiling water, only put in the amount of water you need, but always ensure the heating element is covered.
- When boiling water for cooking, use a kettle rather than a pan on the cooker.
Iron Safety tips:
- Do not leave the iron unattended while connected to the mains.
- Do not leave the cord hanging over the edge of the ironing board.
- Always turn the control to ‘0’ setting and unplug the iron from the mains supply when not in use.
- Let the iron cool before putting away.
- Loop cord loosely around the iron when storing.
- If the mains lead or plug becomes damaged, do not use the iron.
- Use the temperature control dial to obtain the right temperature for your laundry.
- Check the label on the garments for temperature and steam setting as recommended by the manufacturer.
- If you are unsure of a garment’s fabric content, start on a low setting and gradually increase the heat until creases and wrinkles are removed without damaging the garment.
Safety and efficiency tips for storage of food in your fridge and freezer
Proper storage practices can help you keep foods fresher for longer, minimise the risk of food-related illness and ensure effective use of space. These tips can help you get started:
- Check the temperature – allowing refrigerators to get too warm can decrease the shelf life of food and increase the growth of unhealthy bacteria. We recommend that you keep the temperature at five degrees Celsius.
- Do not put hot/warm food into the refrigerator.
- Do not leave the fridge door open longer than you need to.
- Plan ahead - make a point of using stored foods before opening or purchasing more and get to know how long various foods last in the fridge or freezer. Try to avoid over-buying and check the sell by dates.
- Two-hour max rule - as soon as you get home from the supermarket/store put your perishables in the refrigerator. If you need to use a refrigerated item for cooking, do not leave it out for longer than two hours.
- Wrap it tight - be sure stored foods are tightly wrapped. When using a sealable bag try to squeeze out as much air as possible. If you are using a plastic container, choose the smallest. This will conserve space.
- Frozen food items - if you need to defrost foods ensure items are covered and put into the refrigerator and not left out all day at room temperature.
- Storage - to conserve space do not put items in the fridge that do not need to be refrigerated e.g. unopened tinned and jar foods, water bottles and your entire term’s supply of beer and wine. Do not store raw meat and fish on the top shelf.
- Only buy enough frozen food to fit into the freezer space available - in your kitchen, check that there is sufficient space for frozen food before buying, remembering that your entire kitchen group also need to use the same space.
- When in doubt, throw it out - if you’re not sure whether a food item is safe to eat, remember that smelling or tasting the food is not a good indicator. Most harmful bacteria can’t be seen, smelt or tasted. The best policy is to simply throw it away. If your food is growing a fur coat or is slimy this is a good indication you should throw it out.
- Loss or power outage - if the power goes off, foods should keep for one - two days depending on the contents. Fuller refrigerators generally preserve foods longer than empty ones. Be sure to keep the doors closed as much as possible until power is restored.
Specific make and model guides
If you would like the specific make and model guide for any of your kitchen equipment, please email accommodation operations.