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Wax paper
-- Use as a cover to prevent splattering.
Thermometers
--
Use only those labeled “Microwave Safe” and follow all directions. Check the food in several places.
Conventional thermometers may be used on microwaved food once the food has been removed from the microwave.
LIMITED USE
Aluminum foil
-- Use narrow strips of foil to prevent overcooking exposed areas. Using too much foil can damage your
microwave, so be careful.
Keep 1” between foil and microwave cavity.
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
--
Only use if labeled “Microwave Safe”. Other plastics may melt.
NOT RECOMMENDED
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 microwave use.
Styrofoam plates and cups
-- These can melt and leave unhealthy residue on food.
Plastic storage and food containers
-- Containers such as margarine tubs can melt in the microwave.
Metal utensils
-- These can damage your microwave. Remove all metal before cooking.
Note:
Should you wish to check if a dish is safe for microwaving, place the empty dish in the microwave and microwave
on high for 30 seconds. A dish that becomes very hot should not be used.
Your microwave makes cooking easier than conventional cooking, provided you keep these considerations in mind:
STIRRING
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 quicker, so stir from the outside to the center.
The microwave will turn off when you open the door to stir your food.
ARRANGEMENT
Arrange evenly shaped foods, such as chicken pieces or chops, with the thicker, meatier parts towards the outside
of the turntable where they receive more microwave energy.
To prevent overcooking, place delicate areas, such as asparagus tips, towards the center of the turntable.
SHIELDING
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.
COOKING TECHNIQUES
