Mastering your Microwave Oven

How to safely nuke your nachos

If you see your microwave oven as just an overgrown popcorn popper, you’re probably not making the most of the microwave miracle. Did you know, for example, that your microwave can cook meatloaf, muffins, bacon and bonbons?  Just remember these important safety tips.

Microwave TipsDon’t make the container part of your meal.

Remove the packaging first. Only use cookware that is specially manufactured for use in the microwave oven. Glass, ceramic containers, and all plastics should be labeled for microwave oven use. Don’t use foam trays or plastic wraps because they aren’t heat stable at high temperatures. When they melt or warp, harmful chemicals can migrate into your food.

Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven because some areas of the frozen food may begin to cook during the defrosting time.

Turn up the heat on harmful bacteria.

When partially cooking any food in the microwave, never store it for later. Always finish cooking it immediately on the grill, stovetop or in the oven. You don’t want harmful bacteria to survive in the cold spots and make you sick. This is also why you should never attempt to cook whole stuffed poultry in your microwave, because the stuffing might not reach the minimum temperature necessary to destroy bacteria. Also, rotate and stir your food midway through its heating cycle for more even cooking.

Slow down when microwaving meats.

Never attempt to cook large cuts of meat on high. They should be cooked at 50% or medium power for a longer time period. This allows the heat to reach the center of the meat without overcooking the outer portions. Use a food thermometer to verify that meats have reached their safe minimum internal temperature. Because meat continues to cook after the power is off, always allow for some standing time before checking the temperature.

Minimum Cooking Temperatures

  • All cuts of beef, veal and lamb, including roasts and chops: 145 °F
  • Ground beef, egg dishes and casseroles: 160 °F
  • Poultry and leftovers: 165 °F

And that’s all you need to know to go beyond popcorn to… pork provençale.


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