The use of a hob, either as a separate unit or as part of a ‘cooker’ powered by gas or electricity. The use of a kettle or urn for heating water.

Heating and reheating food with microwaves in a microwave only oven or one with conventional and steam heating elements as well.

The use of a frying pan for shallow frying and a powered deep-fat fryer with or without a lid. The use of a gas- or electrically-heated grill.

This is an additional document for those working in the area of Food, and should be read alongside the MRATs.