Click on the images below to read reviews on the most popular microwave ovens and to find supersaving offers!
Microwave Oven Advantages:
1. Warms up leftovers
b. retains nutrients
c. tastes better
2. Defrosts meat
a. turn the food
b. separate the pieces
c. allow large items to stand for complete defrosting
d. use immediately
3. Softens brown sugar if used immediately (Put 1 cup of water in microwave)
4. Plumps raisins.
5. Freshens snacks and chips.
6. Eliminates extra oils and fats in preparing foods.
7. Has made a great impart on today’s lifestyles and cooking habits.
8. Cook foods quickly with higher quality, tastes better, looks better and color
Acceptable dishes for the microwave:
• Any utensil labeled for microwave use.
• Heatproof glass (such as Pyrex, Anchor Hocking, etc.).
• Glass-ceramic (such as Corning Ware).
• Oven cooking bags.
• Baskets (straw and wood) for quick warm-ups of rolls or bread. Line the basket with napkins to absorb moisture from food.
• Most paper plates, towels, napkins and bags. For optimal safety use white, unprinted materials.
• Wax paper, parchment paper, heavy plastic wrap. Do not allow plastic wrap to touch food; vent it to allow a steam escape.
• Heat-susceptor packaging.
Unacceptable dishes for the microwave:
• Cold storage containers: margarine tubs, cottage cheese and yogurt cartons, etc. These materials are not approved for cooking and chemicals can migrate into food.
• Brown paper bags and newspapers.
• Metal pans.
• Foam-insulated cups, bowls, plates or trays.
• China with metallic paint or trim.
• Chinese “take-out” containers with metal handles.
• Metal “twist ties” on package wrapping.
• Food completely wrapped in aluminum foil.
• Food cooked in any container or packaging that has warped or melted during heating.
Foods that should not be microwaved:
1. eggs in shells – they explode or burst when heat builds up.
2. pancakes – they don’t get a crust on them.
3. popcorn – not enough moisture in regular popcorn
4. canning foods – does not get high enough temperature or have enough
5. deep-fry foods – fat temperature can not be controlled.
6. large amounts of food – takes too long, not as efficient
Techniques for Microwaving:
1. Stirring – To pull heated part of the food to the center.
2. Turning over – To microwave all sides.
3. Standing time – To allow the foods to complete its cooking (place directly on counter).
4. Shielding – Small pieces of foil used to cover wings or legs of poultry (deflects microwaves away from that part).
5. Covering – a. Retains nutrients, b. Holds in moisture, c. Speeds up cooking.
6. Arrange food in circular shape – to make cooking even.
7. Rotating – Makes cooking even.
8. Pricking – (egg yolks and potatoes) to keep from exploding.
9. Select foods of the same size – cooks evenly
1. Foods at refrigerator and freezer temperatures take longer to cook than those at room temperature.
2. Density affects cooking time (dense foods – potato)
3. Bony pieces of chicken – put on outside
4. Microwaved cook by entering the foods by the outside edges.
1. Microwave containers include: plastic, paper and glass. Never put metal or foil items in the microwave.
2. Cover containers with plastic wrap, paper towels, wax paper, or a lid.
3. By covering foods in the microwave, it holds in moisture, helps food cook evenly and prevents food from splattering in the microwave.
4. When microwaving food, microwaves are attracted to fat, sugar and water molecules.
5. When cooking in the microwave, the volume of the food (small versus large potatoes); and the quantity or number will increase cooking and
6. When cooking, round containers will cook more evenly than food in square containers, which tend to burn in the corners.
7. To help food cook more evenly, stir and rotate foods while cooking; if available a turntable may be used to rotate foods.
8. Standing time at the end of cooking allows for foods to continue to cook when removed.
9. To prevent burning yourself from microwave cooking, remember:
a. Foods can create hot containers.
b. Items can explode (eggs, potatoes). Piece them with a fork.
c. Lifting the cover or plastic from the food can cause a burn.
d. Hot steam escaping can cause a burn.
With our lives, we use the microwave oven several times a day as a quick way to heat up a meal, warm up a drink or defrost dinner. While the convenience of the microwave oven is something we take for granted, safety should not be. Follow these simple safety tips to prevent painful burns and possible fires.
PURCHASE a microwave oven that has the label of an independent testing laboratory. Make sure to complete and return the product registration card. This way the manufacturer can reach you if there is a recall on the product.
PLUG the microwave oven directly into the wall outlet — never use an extension cord.
MAKE sure the microwave oven is at a safe height, within easy reach of all users.
OPEN food slowly, away from the face. Hot steam or the food itself can cause burns.
FOOD heats unevenly in microwave ovens. Stir and test before eating or giving to children.
NEVER heat a baby bottle in the microwave. Since a microwave oven heats unevenly, it can create hot pockets, leading to burns. Warm a bottle in a bowl of warm — not hot or boiling.
You can download this guide in .pdf format here – http://www.nfpa.org/assets/files//MicrowaveSafety.pdf