Microwaves have become one of the most popular home appliances in the modern kitchen. They are an incredibly versatile, time-saving piece of equipment that use microwave radiation to cook food quickly yet with a greater retention of moisture and nutrients than in conventional cooking such as boiling. However, due to the way the microwave energy is converted to heat within the food, microwave ovens can be dangerous if not used correctly.
There are four main hazards when using a microwave:
Residual Heat & Spills - The microwave energy causes the molecules of the food to vibrate at a higher rate, and this vibration (and heat) can last some time after the oven stops. Allow "standing time" (which is actually still cooking time) to let the food reach a safe temperature, always use oven gloves or protective mitts when removing food from the microwave, and be careful of hot liquids slopping from the container.
Steam - Exercise extreme caution and wear mitts or use oven pads when opening the lid or cover - the steam generated in microwaved foods can cause severe burns on unprotected skin. It's a good idea to leave a vent to allow some of the steam to escape into the microwave.
Improperly Cooked Foods - When foods are not rotated or stirred during cooking, hot and cold spots may occur. Hot spots can cause injury and cold spots may allow harmful bacteria to flourish in the food.
Microwave Leakage - Never operate a microwave if the door doesn't seal properly or the unit is damaged in any way. Normally, today's microwaves are very well shielded, but a little caution in standing 1-2 metres away while your oven is operating is still wise.
Using proper precautions and establishing safe habits is vital. Here are 5 things to think about to ensure your safety when using your microwave:
Liquids -- Never heat a liquid up for longer than the manufacturer's recommended time -- a mug of plain water may look harmless but, if "superheated", even a slight movement may cause it to erupt from the cup.
Container Types -- Always choose containers, bags or wraps that have been made for use in a microwave. If in doubt, don't use it. Glass and ceramic containers not designed for microwave use may crack or even explode. Never use metal or aluminum as they cause sparks or even fire. Takeaway containers may warp or melt, also releasing toxic chemicals into the food.
Food Types -- Certain foods should never be cooked in the microwave; whole stuffed chickens for example may not be fully cooked all the way through, and create a strong risk of food poisoning. If in doubt, use a more conventional style of cooking.
Lids and Covers -- You should always use some kind of lid or cover over the food while it is heating. This prevents hot splatters over the inside of the microwave, where food build-up could cause dangerous electrical shorting. However, extreme caution must be used when lifting the cover or lid, releasing the steam.
Even Distribution of Heat -- Pausing the cooking process occasionally and moving, stirring or re-positioning the food helps to prevent hot and cold spots occurring in the food. Cold spots may allow harmful bacteria to remain in the food, causing food poisoning, while excessively hot spots could scald your lips or gums.
These days, microwave ovens are a very safe and incredibly useful home appliance, bringing new levels of convenience to our cooking. Follow these tips to ensure that you, and your food, arrive at the table in the best possible condition.
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