The present invention relates to a method for browning a surface of a food product when heated in a microwave oven comprising the steps of i) coating the surface with a composition comprising an edible oil ii) overlaying the coating of step i) with a second coating comprising an edible chemical base and iii) heating the food product in a microwave oven with the use of a susceptor for a time period sufficient to brown the surface of said food product. Further aspects of the invention are food products obtainable by the present method either before or after the heating step.
