· Wax paper — Use as a cover to prevent spattering.
· Thermometers — Use only those labeled "Microwave Safe" and follow all directions.
Check the food in several places. Conventional thermometers may be used on microwave
food once the food has been removed from the oven.
· Aluminum foil — Use narrow strips of foil to prevent overcooking of exposed areas.
Using too much foil can damage your oven, so be careful.
· Ceramic, porcelain, and stoneware — Use these if they are labeled "Microwave Safe".
If they are not labeled, test them to make sure they can be used safely.
· Plastic — Use only if labeled "Microwave Safe". Other plastics can melt.
· Straw, wicker, and wood — Use only for short-term heating, such as warming dinner rolls
for a fewseconds. Baskets and bowls may be ﬂammable.
· Glass jars and bottles — Regular glass is too thin to be used in a microwave. It can shatter
and cause damage and injury.
· Paper bags — These are a ﬁre hazard, except for popcorn bags that are designed for
· Styrofoam plates and cups — These can melt and leave an unhealthy residue on food.
· Plastic storage and food containers — Containers such as margarine tubs can melt in the
· Metal utensils — These can damage your oven. Remove all metal before cooking.
Note: Should you wish to check if a dish is safe for microwaving, place the empty dish in the
oven and microwave on HIGH for 30 seconds. A dish which becomes very hot should not be used.
Your microwave makes cooking easier than conventional cooking, provided you keep
these considerations in mind:
Stir foods such as casseroles and vegetables
while cooking to distribute heat evenly. Food
at the outside of the dish absorbs more
energy and heats more quickly, so stir from
the outside to the center. The oven will turn
oﬀ when you open the door to stir your food.
Arrange unevenly shaped foods, such as
chicken pieces or chops, with the thicker,
meatier parts toward the outside of the
turntable where they receive more
microwave energy. To prevent overcooking,
place delicate areas, such as asparagus tips,
toward the center of the turntable.
Shield food with narrow strips of aluminum
foil to prevent overcooking. Areas that need
shielding include poultry wing-tips, the ends
of poultry legs, and corners of square baking
dishes. Use only small amounts of aluminum
foil. Larger amounts can damage your oven.
Turn foods over midway through cooking to
expose all parts to microwave energy. This is
especially important with large foods such as
Foods cooked in the microwave build up
internal heat and continue to cook for a few
minutes after heating stops. Let foods stand
to complete cooking, especially foods such
as cakes and whole vegetables. Roasts need
this time to complete cooking in the center
without overcooking the outer areas. All
liquids, such as soup or hot chocolate, should
be shaken or stirred when cooking is
complete. Let liquids stand a moment before
serving. When heating baby food, stir well at
removal and test the temperature before
Microwave energy is attracted to water
molecules. Food that is uneven in moisture
content should be covered or allowed to
stand so that the heat disperses evenly. Add
a small amount of water to dry food to help it