Microwave cooking heats food with waves of oscillating electromagnetic energy. These waves cause the water molecules in the food to vibrate and bump into each other. The resulting friction causes heat, and that heat cooks the food. Contrary to popular belief, microwave ovens don't cook food from the inside out. Energy waves from the oven enter the food from the outside and penetrate only about 3/4 to 1 1/2 inches. Food that's more than 1 1/2 inch from the surface heats because of its contact with the food on the surface.
Step 1
Check the food's packaging. If it is plastic, metal or some other material unsafe for microwave oven use, remove the food from the original packaging. Put the food in a container made from paper, glass or pottery.
Step 2
Maximize surface area to ensure even cooking. Arrange food with some space between items. Put the thickest, toughest parts of the food toward the outside. If the food is liquid and in a very large container, split it between two containers.
Step 3
Avoid putting anything in the corners of the oven. Few microwaves reach the corners.
Step 4
Select the cooking temperature. Use the instructions printed on food containers. Use 30 to 40 percent heat to thaw. Use higher heat to cook. Don't cook large cuts of meat on 100 percent power. Cooking them at high power causes the outside of the meat to dry out and get tough before the inside of the meat cooks.
Step 5
Add a little water if the food is dry or nearly so. Food manufacturers usually add the appropriate amount of liquid to microwave-ready food, but if you are cooking from scratch, make sure the food isn't too dry. Put a lid on the dish. Keep the lid loose so steam can escape. The warm moist environment cooks food more evenly.
Step 6
Rotate the food halfway. If you don't have an automatic turntable in your oven, You will need to turn the food manually. Microwave ovens tend to have cold spots. Even if you have a turntable, it's a good idea to stir food once in the cooking process to get rid of cold spots.
Step 7
Use a thermometer to determine if food is cooked enough. Cook whole cuts of beef, veal and lamb to at least 145 degrees Fahrenheit. Pork, ground meats of all kinds, eggs and casseroles should be cooked to 160 degrees. Poultry and leftovers should be cooked to 165 degrees.
Step 8
If the recipe calls for food to stand, allow it to do so. The food does its last bit of cooking while it's standing.
Tips and Warnings
- The amount of food you put in the microwave will affect cooking time. If you double the volume of the food, allow 50 percent more cooking time. Spills and splatters on the walls and floor of the microwave can affect cooking time. Clean up your oven after each use.
- Not all nonmetal dishes are microwave safe. To determine if a dish is safe for microwave cooking, put it in the oven next to a glass container containing one cup of water. Microwave the dish and the water on high for one minute. Open the oven and carefully touch the dish. If the dish is warm, don't use it for microwave cooking. It isn't microwave safe.
Things You'll Need
- Microwave-safe dishes
- Spoon
- Cooking thermometer
References
- Drexel University; How does a Microwave Oven Work?; Guoliang Yang; 2011
- Michigan State University; Microwave Cooking; 2001
- University of Kentucky Cooperative Extension Service; Microwave Cooking; Sandra Bastin
- University of Hawai'i at Manoa: Microwave Cooking
- United States Department of Agriculture; Cooking Safely in the Microwave Oven; 2006
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