A method of thawing, heating, cooking and/or baking a foodstuff material, in particular a dough-based product, a pasta, a frozen dough, a panada, a minced meat pasta or a vegetable pasta, in a microwave field. The foodstuff material contains an added microwave absorber in an amount of 0.5 to 5.0% by weight with respect to the total weight of the foodstuff material. The microwave absorber is selected from orthophosphates (PO4)3&minus, hydrogen phosphates (HPO4)2&minus, dihydrogen phosphates (H2PO4)&minus, diphosphates (P2O7)4&minus (pyrophosphates), metaphosphates [(PO3)22&minus]n, tripolyphosphates (P3O10)5&minus or more highly condensed phosphates with an average chain length of 3 to 50, carbonates, hydroxides, citrates and gluconates of the metals calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn) and copper (Cu) with the proviso that the water solubility of the microwave absorber at 20° C. is less than or equal to 50 g/L water and the microwave absorber has a pore volume of more than 3.0×10&minus3 cm3/g and less than 200×10&minus3 cm3/g.
