The domestic gift of the
20th century: the microwave. According to Association of Home Appliance
Manufacturers (AHAM), 90 million American kitchens have a microwave due to the
convenience of the appliance. But still this black box is a mystery. How does it
work? And how do I use it safely?
The microwave uses radio
waves (microwaves) to excite the atoms in water, fats and sugars in the food,
the action which heats your dinner. Generally this only heats about an inch of
outer layer of food. If you have a thick uneven piece of food, it is harder for
the waves to penetrate the interior of the food, causing cold spots. These cold
spots can harbor dangerous bacteria.
It is advised by the Food
Safety and Inspection Service (FSIS) when cooking large portions, to reduce the
power level and increase the cooking time to cook more evenly. With a
thermometer, check the temperature of the food. Red meat and eggs should reach
160°F to kill bacteria and poultry 180°F.
With liquids, the microwave
heats the liquid without the usual tell-tale bubbles. Sometimes the liquid is
superheated to 212 degrees and moving or adding something to the liquid can
cause it to erupt suddenly. To prevent superheating, stir the liquid before
heating and never cook liquid for more than 2 minutes.
Keep in mind these
additional tips when using your microwave:
·
Read the manual that comes with
your microwave.
·
Use only microwave-safe dishware
in the microwave. Using foam trays or plastic wrap can melt or cause the plastic
chemicals to migrate into the food.
·
Do not use the microwave to
“sterilize“ objects. The microwave is designed for food and could cause a
fire.
·
Do not use for heating baby
bottles, because it doesn’t allow for adequate and even temperature control.
·
Keep metal out of the microwave.
The metal causes arcing, much like lightning and is able to burn a hole in your
microwave.
·
Do not heat clothes in the
microwave. They could catch fire.