Microwave ovens have been fixtures in modern kitchens since the 1970s, when busy cooks welcomed the option of quick-heating frozen foods and leftovers. Many people who use microwave ovens daily, however, have never learned some of the basic rules for their safe and convenient use. You probably know that you should almost never put metal in a microwave, but have you ever heard of superheating or cold spots?
According to HowStuffWorks.com, microwave ovens use microwaves, which are radiowaves, to heat food. The radio wave frequency commonly used in microwaves is approximately 2,500 megahertz (2.5 gigahertz). At this frequency range, the radiowaves are absorbed by water, fats and sugars and are converted directly into atomic motion, or heat. Interestingly, most plastics, glass or ceramics do not absorb microwaves in this frequency range. You should not use metal in a microwave oven, because metal reflects microwaves, and can melt and burn the food and other materials inside it. It can also damage the door so that the microwave is no longer safe to use. According to some manufacturers, there are some cases where a small bit of foil is OK. But check carefully with the manufacturer before using it. Avoiding the use of any type of metal in a microwave oven is always the safest option.
About.com’s Busy Cooks Section offers some safety tips for using your microwave oven:
- Food can be hot when removed from the oven, so use oven pads.
- Many microwave ovens have hot spots, so be careful when you eat food that is prepared in your microwave – some spots might be hotter than others.
- Be sure food is stirred and rotated during cooking, so that it is thoroughly cooked and there are no cold spots where bacteria could remain.
- Use only materials labeled “microwave safe” in your microwave oven.
- Don’t heat water or other liquids any longer than the recommended time by the manufacturer or your recipe. Superheating can occur, causing the liquid to literally “erupt” when you move it.
- Don’t operate a microwave oven while it’s empty.
The USDA adds these safety and cooking tips for cooks who enjoy using a microwave oven:
- Arrange food items evenly in a covered dish, and add some liquid if needed.
- Do not cook large cuts of meat on high power (100%); cook on medium (50%) for longer periods to thoroughly cook without overcooking outer areas.
- Never partially cook food in a microwave and store it to finish later – transfer partially cooked food immediately to its next heat source.
- Use a food thermometer or the oven’s temperature probe to be sure food has reached a safe minimum internal temperature (the link above provides safe minimum internal temperatures for a number of meats and other foods).
- Cooking whole, stuffed poultry in a microwave is not recommended, because the stuffing might not reach the correct temperature to destroy bacteria.
- When defrosting foods, remove them from packaging first. Do not use foam trays and plastic wraps in the microwave.
- Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven. Some areas of the frozen food may begin to cook during the defrosting time.
- Make sure that ready-to-eat foods such as luncheon meat, hot dogs, fully cooked ham, and leftovers are cooked until they are steaming hot.
- Allow some standing time after reheating foods in the microwave.
At Atherton Appliance & Kitchens and BSC Culinarywe offer a variety of microwave ovens. Bosch, for example, offers a number of options including built-in and over-the-range models, and convection microwaves. Dacor offers a 30”/24” Microwave-in-a-Drawer™, among other models. KitchenAid’s Architect® Series offers a number of sleek, modern designs. These are just a few of the options available through our showrooms.
Please stop by; we’ll be happy to discuss which microwave oven will best suit your needs and your kitchen. Happy, quick cooking!
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